Mushroom And Potato Saute Food

MUSHROOM BOURGUIGNON

Steps:

• In a 12-inch, heavy nonstick skillet (enameled cast iron if you've got it), heat one tablespoon each of the olive oil and butter over high heat.
• Add half the sliced mushrooms and cook without disturbing until golden brown on one side, about 3 minutes. Toss once and cook until some mushrooms start to brown on the other side (don't stress at all about flipping all of them perfectly), about two minutes more. (See note 6 below.)
• Scrape into a large bowl and repeat with a second tablespoon each of olive oil and butter and the other half of the mushrooms.
• Set mushrooms aside.
• In the same skillet, warm the remaining tablespoon olive oil over medium-high heat.
• Add onion and carrot along with the salt and pepper and cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Stir in the garlic, thyme (stems and all), and sage and cook until very fragrant, a minute or two.
• Pour in the wine. Turn heat up to high and simmer briskly until reduced by half.
• Stir in tomato paste and then broth.
• Add back the mushrooms and all the beautiful accumulated juice from the bowl. Bring to a boil, then simmer for 20 minutes. (This is a good time to start the mashed potatoes.)
• With a fork, thoroughly mash together the remaining tablespoon of butter and the flour in a small bowl to form a paste.
• Stir paste into stew.
• Lower heat to simmer gently and cook 10 minutes more. Sauce should be thick and glossy.
• To serve, remove thyme stems. Serve stew spooned over mashed potatoes.

POTATO, LEEK AND MUSHROOM SAUTE

Steps:

• Heat the butter and hazelnut oil in a large sauté pan over medium high heat. Add leeks and sauté until soft, about 3 minutes. Add mushrooms, rosemary and garlic and sauté for 2 minutes more. Add the potatoes and season with salt and pepper to taste and cook until potatoes are heated through. Add lemon juice and remove from heat. Serve immediately.

POTATO-MUSHROOM SAUTE

Steps:

• In large skillet, saute potatoes in butter of olive oil, or a combination, for about 12 minutes or until done and nicely browned.
• Stir gently while cooking to prevent sticking.
• Add remaining ingredients except parsley.
• Cook, stirring occasionallly, until vegetables are soft.
• Transfer to a serving dish, and garnish with parsley.

PAT'S MUSHROOM SAUTE

Steps:

• Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS

Steps:

• Preheat Oven to 400 degrees.
• Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!

CREAMY MUSHROOM-POTATO BAKE

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.

MUSHROOM AND POTATO PAPRIKASH

Steps:

• Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
• Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
• Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT

Steps:

• Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
• Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
• Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.