Add to Favourites
My Favourites
Email this recipe
Print this recipe
Skillet Puffballs and Potatoes with Cheese
Created by AndrewM, Friday, 11 March 2011


Earthy, warm, herb-y & cheesy.

At a glance
Main Ingredient
  • 2 lb. baby red potatoes, quartered
  • 8 oz. Lycoperdon perlatum, halved
  • 1 medium shallot, minced
  • 1.5 t. minced fresh rosemary
  • 1 t. salt
  • 1/4 t. fresh ground black pepper
  • 2 T. olive oil
  • 2 T. butter
  • 1 C. grated Fontina
  1. Cook the potatoes in salted water until almost done, 8-10 minutes. Drain, rinse with cold water and set on a towel to dry.
  2. Heat the oil and butter in a large skillet over medium high heat. Add the potatoes and mushrooms, reduce heat to medium and cook until potatoes are lightly browned.
  3. Add the shallot, rosemary, salt and pepper and cook another few minutes until shallot is tender.
  4. Remove from heat, toss with cheese, and serve immediately.
Copyright © 2020 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design