Wild Mushroom and Root Vegetable Sauté

Ingredients

• 1 tablespoon olive oil, divided
• 1 cup chopped onion
• 3 1/2 cups (1/4-inch) diced Yukon gold potato (about 1 pound)
• 1 cup (1/4-inch) diced carrot (about 1 large)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon butter
• 6 cups chopped wild or cultivated mushrooms (about 1 pound)
• 1 tablespoon chopped fresh parsley

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until tender. Add potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 12 minutes or until vegetables are tender and begin to brown. Place potato mixture in a large bowl; keep warm.
2. Heat remaining 1 teaspoon oil and butter in pan over medium-high heat. Add mushrooms, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Sauté 10 minutes or until mushrooms are tender. Add mushroom mixture and parsley to potato mixture; stir to combine.