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Vegetarian, Classics and bistro fare

Sautéed mushrooms with persillade and pan fried potatoes

Sautéed mushrooms with persillade and pan fried potatoes is a vegetarian dish for 4, ready in 35 minutes, very easy to make, for about €1.80 per person. The key is high heat and a pan that isn't too crowded, so the mushrooms brown instead of releasing water. A fried egg on top adds a runny yolk that pulls the whole dish together.

Golden mushrooms smelling of garlic and parsley, pan fried potatoes, and a fried egg to crown it all.

Sautéed mushrooms with persillade and pan fried potatoes
Total time
35 min
Difficulty
Very easy
Cost per person
€1.80
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Spring

This dish plays on two distinct textures, potatoes that are crisp outside and soft inside, and mushrooms that turn golden while keeping a bit of bite. The persillade, made with raw garlic chopped at the last minute, wakes everything up with a burst of freshness. The fried egg on top adds a runny yolk that mixes into the mushrooms from the first bite.

It's the kind of weeknight dinner you make when you want something simple and good without reaching for meat. Mon Chou likes this recipe because it barely needs any technique, just a bit of attention to heat and timing. It works well for a solo dinner or a meal for two, less suited to kids because of the raw garlic, which can taste quite strong.

The ingredients

4 people

Fruits and vegetables

  • Button mushrooms 800 g
  • Potatoes 900 g
  • Garlic 4 cloves
  • Parsley 10 sprigs

Dairy

  • Eggs 4
  • Butter 20 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Peel the potatoes, cut them into cubes and pan fry them in the oil over medium heat. 25 min

    Don't stir them right away so they form a crust.

  2. Clean the mushrooms and cut them into quarters, chop the garlic and parsley together.

    A quick wipe is enough, don't rinse them under running water.

  3. Sauté them over high heat in a large pan with the butter, in small batches. 10 min

    A very hot, not too crowded pan is the secret to browning.

  4. Add the persillade, salt and pepper, stir for one minute. 1 min

    The garlic shouldn't burn, it turns bitter.

  5. Fry the eggs and serve them over the mushrooms and potatoes. 3 min

    Baste the eggs with the hot fat so the white sets without flipping.

Our tips to get it right

  • Cut the mushrooms into fairly even quarters so they all brown at the same rate.
  • Cook the potatoes in a wide pan so they sit in a single layer, otherwise they steam instead of browning.
  • Add the persillade right at the end of cooking, it should just perfume the dish, not cook for long.

The variations

  • Swap the button mushrooms for chanterelles or oyster mushrooms depending on the season, the cooking time stays the same.
  • For an egg free version, finish simply with a drizzle of olive oil and a few shavings of parmesan.
  • For a heartier meal, add smoked bacon bits cooked alongside the mushrooms.

What to serve it with

  • A well dressed green salad
  • Toasted country bread
  • A glass of dry white wine

Storage

This dish keeps for 2 days in the fridge in a sealed container, without the egg, which is best cooked fresh. Reheat the mushrooms and potatoes in a pan over medium heat so they crisp back up. Freezing isn't recommended, the potatoes turn mushy once thawed.

Questions about this dish

Can you use other mushrooms instead of button mushrooms?

Yes, button mushrooms can easily be swapped for oyster mushrooms, chanterelles, or a mix of wild mushrooms. Just adjust the cooking time if the pieces are bigger or thinner.

Can this dish be prepared ahead of time?

You can peel the potatoes and chop the persillade a few hours ahead. Cook the mushrooms and eggs at the last minute though, to keep the crispness and the runny yolk.

Why shouldn't you salt the mushrooms too early?

Salt draws water out of the mushrooms through osmosis, which stops them from browning and makes them simmer in their own juice instead. Wait until they're nicely colored before seasoning.

How can you adapt this recipe for kids?

Cut back a lot on the raw garlic or use just a bit of parsley instead of the full persillade, since raw garlic is often too strong for them. You can also scramble the egg instead of frying it.

How long does it take to make a sauté of mushrooms with persillade and pan fried potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a sauté of mushrooms with persillade and pan fried potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sauté of mushrooms with persillade and pan fried potatoes cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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