Gluten-Free Potato, Pear and Mushroom Saute

Instead of mashed potatoes and gravy serve your quests this flavorful saute side dish. MORE+ LESS-

By Pillsbury Kitchens

Updated January 16, 2014

Make with

Progresso Broth

Ingredients

1 1/2

lb Yukon gold potatoes, peeled and cut into 1/4-inch slices

tablespoons extra virgin olive oil

pkg (8 oz) cremini mushrooms, quartered (about 2 cups)

medium yellow onion, thinly sliced

firm ripe Bosc or Bartlett pear, peeled, cored and cut into 1/4-inch slices

tablespoon chopped fresh sage

1/2

cup Progresso™ chicken broth (from 32-oz carton)

tablespoons balsamic vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

Fresh sage leaves

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1

In 2-quart saucepan, cover sliced potatoes with salted water. Heat to boiling. Cover and reduce heat. Simmer 8 to 10 minutes or until potatoes are almost tender. Drain; set aside.
2

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Saute mushrooms and onion 7 minutes or until mushrooms are soft and onion is tender. Stir in pears, cooked potatoes and sage. saute 3 to 4 minutes longer or until potatoes are tender. Stir in broth, vinegar, salt and pepper. Cook and stir 1 to 2 minutes longer or until broth is reduced slightly. Garnish with sage leaves.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Cook potatoes just until done, or slightly less, to keep their shape when sauteing with the mushrooms and pears.