Potatoes with Mushrooms and Tomatoes Recipe

Potatoes with Mushrooms and Tomatoes Recipe - 8 servings


1/3 cup beef consomme

2 tablespoons dry white wine

2 teaspoons chervil

1 tablespoon chopped parsley

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds tiny red potatoes, cooked and halved

1/4 pound fresh mushrooms, cooked and sliced or

1 8-ounce can mushroom

stems and pieces, drained

1 large tomato, diced


In a small bowl, combine consomme, white wine, chervil, parsley, olive oil, salt and pepper. Pour over potatoes while potatoes are still warm. Arrange in a low salad bowl. Toss with mushrooms and tomatoes. Thoroughly drain excess marinade. Serve hot or cold.

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