Source: dLife

A sauteed mixture of wild mushrooms, carrots, and potatoes.

Servings

1 tbsp olive oil , divided
1 cup fresh chopped onion
3.5 cup Potatoes, fresh, with skin, diced (Yukon gold)
1 cup chopped carrots
0.5 tsp salt , divided
0.25 tsp black pepper , divided
1 tsp unsalted butter
6 cup fresh mushrooms , chopped (wild or cultivated)
1 tbsp chopped parsley

1 Pour 2 teaspoons oil in a frying pan and heat over medium-high heat. Saute onion 3 minutes or until soft. Mix in potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 12 minutes or until vegetables are light browned. Spoon mixture into a bowl and set aside in a warm place.
2 Pour the rest of the oil in a frying pan and heat with butter. Saute mushrooms with the rest of the salt and pepper for 10 minutes or until mushrooms are tender. Combine mushrooms with potato mixture and top with parsley.