• 3-4 medium red potatoes
  • 2 handfuls brussel sprouts
  • 1 large portabello mushroom
  • water
  • splash of white cooking wine
  • salt & pepper to taste
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon sliced fresh chives (optional)


  1. Heat about a 1/4 cup of water in cast iron skillet over meduim high heat.
  2. Cut potatoes in quarters and then slice into 1/4 slices and add to skillet.
  3. Add salt and pepper to taste. Add water as needed to the skillet 1/4 cup at a time to keep vegetables from sticking & burning.
  4. Cut brussel sprouts into quarters and add to skillet.
  5. Dice portabello and add to skillet.
  6. Add a splash of wine and salt and pepper to taste.
  7. Continue cooking and adding small amounts of water until potatoes and sprouts have softened, about 10 minutes.
  8. Remove from heat and add fresh herbs.

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