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Side Dish
6 - 8 servings
5 minutes
30 minutes
Chef Tom Fraker
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 Melissa's Perfect Sweet Onion, diced small
2 cloves Melissa's Peeled Garlic, minced
8 ounces sliced mushrooms
Kosher salt and freshly ground black pepper, to taste
1½ pounds Melissa's Dutch Yellow® Potatoes, diced small
¼ cup white wine
1 green bell pepper, diced small
1 red bell pepper, diced small
1 yellow bell pepper, diced small
2 limes, juiced
6 slices thick-cut bacon, cooked, crumbled
8 tablespoons (or 1 truffle) finely grated fresh white truffle
Freshly grated Parmesan cheese
Heat the olive oil and melt the butter in a large skillet. Add the onion, garlic and mushrooms to the pan and cook over medium heat.
Season with the salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms are softened.
Add the potatoes and wine and cook until the potatoes are just tender. Add the bell peppers and cook until just heated through and still crisp.
Stir in the lime juice, bacon, truffle and parmesan and serve.
For more intense truffle flavor, add some Truffle Zest Seasoning.
