BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
ARTICHOKE, MUSHROOM AND POTATO RAGOûT
This robust Provençal ragout is more of a cool weather recipe than Tuesday's ragout with peppers and tomatoes.
Provided by Martha Rose Shulman
Categories main course
Time 1h30m
Yield Serves four to six
Number Of Ingredients 14
Steps:
- Place the mushrooms in a bowl or large Pyrex measuring cup. Bring 2 cups water to a boil, and pour over the mushrooms. Let sit 30 minutes.
- Meanwhile, prepare the artichokes. If small, cut in half; quarter if large.
- Place a strainer lined with cheesecloth or paper towels over a bowl, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract liquid, then rinse in several changes of water to rid them of grit. Set aside. Add enough water to the bowl to make 3 cups of soaking liquid.
- Heat the olive oil over medium heat in a large, heavy casserole or lidded nonstick skillet. Add the onion, and cook, stirring, until tender, about five minutes. Stir in the garlic and mushrooms, and cook together, stirring, until fragrant, about one minute. Add the tomato paste and cook, stirring, until it darkens and begins to caramelize in three to five minutes.
- Drain the artichokes, and add with the potatoes. Stir together for another minute, then stir in the wine. Bring to a boil, and cook until most of the liquid is gone. Add the soaking liquid from the mushrooms, the bay leaf, thyme, salt and pepper. Bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the potatoes and artichokes are tender. Uncover, turn up the heat, and reduce the liquid in the pan to thicken. Remove from the heat, taste and adjust salt and pepper. Stir in a teaspoon or more of fresh lemon juice, if desired, and the parsley. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 5 grams, Fiber 20 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 1022 milligrams, Sugar 5 grams
MUSHROOM POTATOES
I frequently prepare this side dish as a change from mashed potatoes. Our son is a real meat-and-potatoes man, and he things they're great.-Skip Dolliver, South Hamilton, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 159mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MUSHROOM RAGU
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.
MUSHROOM RAGOUT
I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean the mushrooms by brushing with a kitchen towel or a brush to remove any loose dirt.
- Remove the shitake stems and discard.
- Quarter the mushrooms and set aside.
- Heat 2 tablespoons of butter in a heavy skillet over medium-high heat.
- Add the mushrooms to the skillet in a single layer in the pan.
- Do not pile the mushrooms on top of one another.
- Increase the heat to high and cook mushrooms until brown then turn them over with a spoon or by shaking the pan.
- If skillet seems dry add the additional 2 tablespoons butter.
- Cook until nicely browned, about 5 minutes.
- Add the shallot or onion and garlic and cooked until softened about 3 minutes.
- Add the salt, pepper, and thyme.
- Add the Madeira wine and scrape up all of the browned bits from the bottom of the pan.
- Add the heavy cream and bring to a boil.
- Cook for about 45 seconds to 1 minute.
- Remove from heat and serve.
MUSHROOM JACKET POTATOES
Take just a few ingredients and rustle up these tasty mushroom jacket potatoes. They're healthy, low-calorie, gluten-free and ideal for a filling lunch or supper
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
- Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.
Nutrition Facts : Calories 383 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
CREAMY WILD MUSHROOM RAGOUT
This easy mushroom ragout not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether you serve it for breakfast, lunch, or dinner. We call these dishes triple threats and they're important weapons in any cook's arsenal.
Provided by Chef John
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes. Add 1/2 tablespoon butter and shallots; cook, stirring, until mushrooms are caramelized and almost tender, about 10 minutes.
- Drizzle in Cognac and vinegar; cook until liquid evaporates, 1 minute. Stir in creme fraiche.
- Stir in chicken broth, marjoram, and salt and black pepper to taste. Reduce heat to medium-low, cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 8 g, Cholesterol 52.8 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 10.4 g, Sodium 169.6 mg, Sugar 3.8 g
SCALLOPINE OF COLUMBIA RIVER SALMON WITH WILD MUSHROOM RAGOUT AND POTATO CROQUETTES
Steps:
- Season salmon fillets with salt and pepper. Mix lemon juice and Worcestershire sauce together and pour over the salmon fillets. Saute the salmon in olive oil in a skillet on both sides until golden brown, approximately 2 minutes on each side.
- In a clean skillet, heat 1/4 cup of olive oil to lightly smoking. Add cleaned and cut mushrooms and saute on high heat until light brown. Remove from skillet and add 1 tablespoon butter and chopped shallots. Saute until golden brown. Add the Madeira and veal stock and reduce to a syrupy consistency. Add cream, herbs, mushrooms, and small pieces of the remaining butter and mix well. Place on top of salmon. Serve with Potato Croquettes.
- Cut the potatoes into 2-inch pieces, and cook in salt water until fork tender. Drain water from the potatoes then place the pot back on the heat. Add the potatoes to the pot and steam for 2 to 3 minutes to dry the potatoes well. Mash the potatoes until creamy. While they are still hot, add butter, egg yolks, salt, pepper, and nutmeg. Mix well with a wooden spoon until smooth. Let cool until easy to handle. Form potatoes into golf ball-sized balls.
- Beat the egg and place into a shallow bowl. Mix hazelnuts and bread crumbs together in a shallow bowl. Roll potato balls in flour, then into the beaten egg, then into hazelnut/bread crumb mixture. Place balls in the refrigerator and let stand for 2 hours.
- Heat oil to 350 degrees F in a 1-quart casserole. Place potato balls in oil and fry until golden brown. Remove from oil and place on a paper towel to absorb excess oil. Serve with salmon.
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT
One of my favourite things about mushrooms is the way they add hearty flavour and texture to meatless dishes. Take this recipe, for example, where a hearty vegetarian-friendly mushroom ragout elevates the humble baked potato from simple side dish to a meal in itself.
Provided by Mary Jenny
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bake the Potatoes:.
- Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
- Prepare the Mushroom Ragout:.
- While the potatoes are baking, prepare the ragout.
- In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
- Assembly:.
- Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
- Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
- Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
- Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
- http://www.crumbblog.com/.
More about "baked potatoes with creamy mushroom ragout food"
BAKED POTATOES WITH WILD MUSHROOM RAGù - FOOD & …
From foodandwine.com
4/5 (164)Total Time 1 hr 30 minsServings 8
- Preheat the oven to 425°. Pierce the potatoes with a fork and rub with oil. Bake for 1 hour, or until tender when pierced.
- Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes. Add the onion and garlic and cook, stirring, until the mushrooms are deeply browned, 8 minutes. Add the wine and cook until evaporated. Stir in the stock, tarragon and thyme and bring to a boil. Season with salt and pepper.
- Slit the potatoes and fluff the insides with a fork. Season with salt and transfer to plates. Spoon the mushroom ragù onto the potatoes and serve.
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - …
From mushrooms.ca
Estimated Reading Time 2 mins
CREAMY MUSHROOM RAGOUT RECIPE - NDTV FOOD
From food.ndtv.com
4/5 (1)Category VegetarianServings 4Total Time 30 mins
EASY CREAMY CHEESY POTATO BAKE - RECIPETIN EATS
From recipetineats.com
4.9/5 (32)Total Time 1 hr 35 minsCategory SidesCalories 360 per serving
MUSHROOM RAGOUT RECIPE | EAT SMARTER USA
From eatsmarter.com
4/5 (1)Total Time 40 minsServings 4
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - …
From kosherbreadpro.com
MUSHROOM POTATOES WITH CREAMY ... - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (4)Total Time 45 minsCategory Dinner, Side DishCalories 242 per serving
- Thoroughly scrub the potatoes and rinse in running water. If using larger potatoes, cut them in half or in 4, to make about 1 – 1.5 inch pieces. Peel garlic cloves.
- Place the potatoes in a pot and cover with water. Add about 1 tablespoon of salt. Bring to a boil and cook for about 15-20 minutes or until the potatoes are easily pierced with a fork.
- If using larger sized potatoes that were cut in half or in quarters, add enough salt to make the water a little saltier than soup (lets say). Alsoo, take care not to overcook, so the potatoes hold shape in the sauce.
CREAM MUSHROOM POTATOES - MOMSDISH
From momsdish.com
4.8/5 (175)Total Time 1 hr 10 minsCategory Main CourseCalories 170 per serving
- Peel potatoes and cut them into 6 pieces. Boil potatoes in salty water. Once the potatoes are cooked, place them into an oven safe dish.
- In a frying pan, saute mushrooms until golden, add onions, carrots and season. Cook until they soften.
POTATOES WITH CREAM AND MUSHROOMS - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (3)Category EasyCuisine $6-$8Total Time 50 mins
- Prep all the ingredients first. Next, place potatoes, 2 bay leaves, 2 garlic cloves in a medium size pot and fill it with enough water to cover potatoes. Bring it to a boil and cook for 15 minutes, or until you can easily pierce the potato with a knife.
- While potatoes are cooking, add few Tbsp of olive oil to a large skillet and bring it to a medium-high heat. Saute onions until they are soft and golden than set them aside. Using the same skillet, add more oil and saute carrots until soft and set them aside as well. Finally, saute mushrooms until lightly browned, adding more oil as necessary.
- Place the carrots and onions back in to the pan, add 2 cups of Heavy Whipping Cream, 1 tsp of salt (or more to taste), 2 Tbsp of dill and bring everything to a simmer, than turn off the heat.
BAKED CHICKEN AND POTATOES WITH MUSHROOM GRAVY - MYRECIPES
From myrecipes.com
Servings 5
CREAM OF MUSHROOM SOUP POTATOES - THE COOKIE WRITER
From thecookiewriter.com
5/5 (1)Category Appetizer & SideCuisine AmericanTotal Time 1 hr 40 mins
CREAMY MUSHROOM AND POTATO BAKE - FOOD24
From food24.com
Cuisine AccompanimentCategory AccompanimentServings 6Total Time 30 mins
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - SPOONACULAR
From spoonacular.com
65% Category Lunch,Main Course,Main Dish,DinnerServings 4Total Time 45 mins
MUSHROOM RAGOUT ON CREAMY POLENTA | CURTIS STONE RECIPES ...
From sbs.com.au
2.5/5 (21)Servings 4Cuisine ItalianCategory Dinner
BAKED POTATOES WITH WILD MUSHROOM RAGù - SMITTEN KITCHEN
From smittenkitchen.com
Estimated Reading Time 5 mins
POTATO RAGOUT | ESSENTIAL PEPIN : ESSENTIAL PEPIN
From ww2.kqed.org
Estimated Reading Time 2 mins
RAGOUT - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT RECIPE - FOOD ...
From pinterest.nz
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT BY ISABELLE ...
From phillegree.wordpress.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT RECIPE - FOOD ...
From in.pinterest.com
HOW TO MAKE BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT ...
From allrecipe.org
CREAMY POLENTA & MUSHROOM RAGOUT - CREATE THE MOST AMAZING ...
From recipeshappy.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT | AMBITIOUS-KITCHEN
From ambitious-kitchen.com
MUSHROOM RAGOUT WITH POTATO NOODLES RECIPE | EAT SMARTER USA
From eatsmarter.com
MASHED POTATO AND WILD MUSHROOM RAGOUT RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO PANCAKES TOPPED WITH CREAMY MUSHROOM RAGOUT ...
From recipeland.com
EASY TUNA CASSEROLE RECIPES WITH CREAM OF MUSHROOM SOUP ...
From pawfectlyrawnewengland.blogspot.com
INSTANT POT CHICKEN POTATOES MUSHROOM SOUP CREAM OF ...
From therecipes.info
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT BY ISABELLE ...
From bettyjohnsonhomesellingteam.tumblr.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT | RECIPE | FOOD ...
From pinterest.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - FOODISTA
From foodista.com
GUEST POST: BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT BY ...
From mushrooms.ca
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT RECIPE - FOOD ...
From pinterest.ca
CREAMY MUSHROOM RAGOUT OVER SWEET POTATO CAKES - RECIPES LIST
From recipes-list.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - FOODS AND DIET
From foodsanddiet.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT BEST RECIPES
From wiki-recipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love