Wild Shrooms, Sweet Potato and Parsley

This comforting dish is vibrant in color and flavor, especially if you use a purple plate to make it all pop like I did :)

If you don't eat eggs, you can still enjoy by keeping that part out. The wild mushrooms, potatoes and parsley are so flavorful together that you won't miss a thing. Of course, a poached egg on top will make this dish seducing. 

Wild Mushrooms, Sweet Potato and Parsley
February 1, 2015

  • 1 LB fresh mixed wild mushrooms (shiitake, crimini, oyster)
  • 1 TBL fresh garlic, minced 
  • 1/2 cup vegetable broth
  • 3 tbsp good white wine
  • 2 sweet potatoes, cut into bite sized strips (I used white Japanese)
  • 1/2 cup fresh parsley
  • 2 organic eggs, poached (optional)
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh black pepper
Dry saute garlic and add splash of vegetable broth. Add mushrooms, thyme, salt, pepper and wine and bring to a simmer. Add in potatoes, stir, and cover pan. Cook until potatoes are soften, about 15 - 20 minutes on medium/low heat. Stir occasionally. Once cooked, add parsley and serve with optional poached egg on top.


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