Garlic Mushroom and Baby Potatoes

A buttery dish of pan-roasted Garlic Mushroom and Baby Potatoes with herbs. So simple and very easy to make with elegant results that make for a delicious side or appetizer.

INGREDIENTS
US Customary - Metric

• 4 tablespoons butter or margarine
• 1 head medium garlic
• 2 cups baby potatoes
• 2 cups champignons mushrooms - (fresh or canned)
• 1 sprig fresh rosemary - (1/2 teaspoon if dried)
• 1 tablespoon fresh basil - - chopped (1/2 teaspoon if dried)
• 3 tablespoon soy sauce
• salt and pepper

INSTRUCTIONS

1. Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.  
2. Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
3. Cut baby potatoes in halves.

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