Mustard Mushroom Potato Pan
Potato slices and browned mushrooms share a light mustard-and-milk sauce. It is a warm small meal for a day when a skillet sounds more appealing than a cold potato salad. Cook the potato slices until just tender before adding them to the mushrooms. Turn them carefully in the sauce so they remain slices rather than becoming mash.
European · Preparation time: 10 min · Cook time: 25 min · Total time: 35 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 360 g Potato
- 220 g Mushrooms
- 20 g Prepared mustard
- 120 ml Milk
- 20 g Unsalted butter
- 2 g Fine salt
- 700 ml Water
Allergens listed for these ingredients · Mustard, Milk. Check package labels.
Step-by-Step Instructions
- Slice potatoes 5 mm thick and simmer in measured water until just tender, then drain.
- Brown sliced mushrooms in butter in a skillet, letting their released liquid evaporate.
- Stir in mustard and milk, then add potatoes and salt. Simmer gently until the sauce clings to the potatoes, turning carefully so the slices stay intact.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep plain milk in the sauce rather than sweetened flavored plant drinks. This recipe has not established a dairy-free thickening balance or verified package allergens.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.