Oil-Free Mushroom & Potato Bake
A warming mushroom and potato dish spiced with curry powder, paprika and cayenne pepper. Great as a side, over leafy greens or on top of whole grains.
Servings 4
Calories 122kcal
Equipment
- Cast Iron Skillet or any oven-safe skillet
Ingredients
- 1 red onion, thinly sliced
- 1 tsp curry powder
- 2 tsp paprika
- 1/8 tsp cayenne pepper optional
- 2 potatoes, diced into 1/2 inch cubes any variety
- 16 oz mushrooms, diced into 1/2 inch cubes
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- salt to taste
Instructions
- Preheat oven to 350 degrees F.
- Place sliced onion in a large oven safe skillet with 2 Tbsp water over medium high heat. Saute for 1 minute.1 red onion, thinly sliced
- Add curry powder, paprika, cayenne powder and potatoes. Stir well. Add another 1-2 Tbsp of water. Cook for 2 minutes, stirring constantly.1 tsp curry powder, 2 tsp paprika, 1/8 tsp cayenne pepper, 2 potatoes, diced into 1/2 inch cubes
- Add mushrooms, thyme, pepper and salt. Stir well. Make sure there is at least 2 T of water in the pan.16 oz mushrooms, diced into 1/2 inch cubes, 1/2 tsp dried thyme, 1/2 tsp ground black pepper, salt
- Place oven-safe pan in the oven. Cook for 30 minutes, or until potatoes are fork-tender. Carefully remove dish and serve warm.
Notes
If you don't have an oven-safe pan, saute in a skillet on the stove-top and then transfer the mixture to a medium casserole dish before transferring to the oven.
We used a Le Creuset Cast Iron Skillet for this recipe. (*Affiliate link)
Nutrition information is based on 1/4 tsp salt.