Potato & Mushroom Skillet

How to make a Potato and Mushroom Skillet.


  • 8 oz. sliced baby bella mushrooms
  • ¼ cup white wine
  • 4 medium potatoes cut into ¼ thick pieces
  • 2 tbsps olive oil
  • ½ large onion, sliced thinly
  • 2 garlic cloves, minced
  • ¾ cup full-fat coconut milk
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp chopped fresh parsley


  1. In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic.
  2. Keep cooking for about 10 minutes.
  3. Pour in the wine and cook just until it evaporates.
  4. Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
  5. Add coconut milk and reduce the heat to low.
  6. Cover with a tight lid and simmer for about 15-20 minutes or until the potatoes are cooked through.
  7. Let it rest for 5 more minutes, garnish with parsley and serve.
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