Slow-cooked potatoes with wild mushrooms
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Serves:     people
Notes from Anna

A wonderful side of potatoes and wild mushrooms, first sautéed then slow-cooked to develop fantastic earthy flavours. Perfect with beef, pork and sausages.
This dish is called ‘padellata’ in Italy, literally a panful. It’s a popular and delicious way of cooking potatoes in a frying pan with a little oil and other vegetables such as peppers, mushrooms or shallots.



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  1. Scrub the potatoes clean and cut into thick slices. Wash and chop the parsley. Peel and finely slice the shallots. Peel and bash the garlic. Prepare the stock according to packet instructions.
  2. Warm the olive oil in a large frying pan. Add the shallots and garlic, sprinkle with a little salt and cook for 2-3 minutes.
  3. Add the frozen mushrooms and parsley to the pan and sauté for 4-5 minutes.
  4. Add the potatoes to the pan, stir well to mix and cook over a medium heat for a few minutes until the potatoes have absorbed the liquid released by the mushrooms. Discard the clove of garlic and add the stock to the pan.
  5. Cover the pan with a lid and cook over a low heat for 25 -30 minutes or until the potatoes are cooked through.
  6. Season with a generous grinding of black pepper and serve.

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