Sauteed Potatoes with Portobello Mushrooms and Peas

Sauteed Potatoes with Portobello Mushrooms
and Peas

Time: 20 minutes
Effort: Easy
Serves 4

4 medium sized red or white potatoes, peeled and cut lengthwise into wedges
2 cups frozen baby green peas
3 large portobello mushrooms, thickly sliced
2 shallots, sliced
1/4 cup water
1 beef bouillon cube
1 tbsp olive oil

In a medium saucepan, saute shallots in olive oil until transparent, add potato wedges and sautee with cover on for approximately 10 minutes, mixing from time to time. Add water and bouillon cube, cover and simmer until most of the water has evaporated and the potatoes are almost cooked. Add mushrooms and peas, then simmer for another 10 minutes until mushrooms are tender and peas are cooked. (No need to add any more water as the frozen peas as well as mushrooms have their own water).