Melt butter in a deep oven-proof skillet over medium-low heat. Add garlic and shallots. Cook until soft and golden, about 10 minutes. Reduce heat if they are cooking too fast. Add mushrooms and seasonings. Cook for about 10 minutes, until softened. Add potato, water and bouillon cube; bring to a boil. Reduce heat; simmer for 15 minutes. Cover skillet and bake at 350 degrees for 30 to 45 minutes.
Tip: At farmers’ markets and even at the supermarket, watch for heirloom vegetables...varieties that Grandma might have grown in her garden. These veggies don’t always look picture-perfect, but their flavor can’t be beat!
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