PAN FRIED POTATOES WITH MUSHROOMS AND ONIONS
Steps:
- Peel the onion, cut it in half and thinly slice.
- Pour the boiling water over the dry mushrooms and set them aside for 5 minutes to rehydrate.
- Peel the potatoes and julienne.
- Drain the mushrooms through a fine mesh sieve lined with a coffee filter or a cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and don't have any grit left on them.
- Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the sliced onion, season with salt and cook for about 3 minutes.
- Add the dry mushrooms and cook for 10-15 minutes, until the mushrooms have softened and are slightly golden.
- Add the minced garlic and sauté for about 30 seconds. The garlic is totally optional. At this point, pour in the mushroom broth and add the potatoes to the skillet. Season with salt and pepper, cover with a lid and cook for 8-10 minutes, until all the water is absorbed and the potatoes are softened and can be pierced with a fork.
- Uncover the skillet, increase the heat to medium high and cook the potatoes for another 5 minutes, just until it becomes golden on all sides. You may want to add a Tablespoon or 2 of oil or butter to the skillet, so it becomes more golden.
- Garnish with the fresh herbs.
- Heat 1 Tablespoon of oil in a nonstick skillet.
- Add the onions, season with salt and pepper and cook for about 3 minutes, until they have softened.
- Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden.
- Pour in the mushroom broth that you reserved earlier. Cover the skillet and cook for about 10-15 minutes, on medium low heat, until the mushrooms are softened and all the mushrooms broth is absorbed. Set the caramelized onion and mushrooms aside.
- Wipe out the skillet, pour in about 3 Tablespoons of oil, increase the heat to medium high.
- Add the potatoes and cook the potatoes until golden on all sides. Do NOT season the potatoes with salt and pepper yet, since the salt will draw out the moisture out of the potatoes and make them soft. Since the heat is relatively high, the potatoes cook quickly, so keep checking them, but don't turn them until they are golden brown. Keep turning them, using a thin spatula, until all the potatoes are golden brown.
- At this point, season the potatoes with salt and pepper, add the onions and mushrooms and garnish with the fresh herbs.
POTATO MUSHROOM AND ONION SKILLET
Potato mushroom and onion skillet is a perfect go-to recipe for when you're short of time and looking for a quick budget meal all in one pan.
Provided by Neil
Categories Dinner
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 200C Fan
- Add the sliced potatoes, milk and corn flour to a saucepan, season, bring to the boil and turn down to simmer for 10 minutes. Stir occasionally to ensure all potato slices are cooked through.
- Gently heat the butter in a skillet and sauté the garlic, mushrooms and onions until soft.
- Tip the pan of sliced potatoes onto the contents of the skillet. Then arrange the potato slices on top of the onion and mushroom filling. Place into the oven for approximately 40 - 45 minutes until the potatoes have crisped on top.
- Season with freshly ground salt and pepper, sprinkle over chopped parsley and serve.
Nutrition Facts : Calories 269 kcal, Carbohydrate 45.8 g, Protein 9.9 g, Fat 6.4 g, SaturatedFat 3.9 g, Cholesterol 17.1 mg, Sodium 888.6 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BEEF AND MUSHROOMS WITH SMASHED POTATOES
I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.
Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
SKILLET-ROASTED AND CREAMED MUSHROOMS AND ONIONS
Talk about umami! Whenever mushrooms, onions, and garlic are cooking, that's when everybody in the house is salivating for dinner, because the scent is so intoxicating. This particular dish is so crave-worthy, you might want to make a double batch!
Provided by Carla Hall
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Skillet-roast the garlic cloves: Heat a large skillet over medium heat and add the unpeeled garlic cloves. Cook, stirring occasionally, so that the skin gets charred on all sides, 15 to 20 minutes. Remove from the heat and wrap the garlic cloves in a clean kitchen towel for a few minutes to cool and soften. Peel off the skins and set aside.
- Heat the same skillet over medium-high heat and add the mushrooms to the dry skillet. Cook, stirring occasionally, until the mushrooms have released their natural juices and begin to soften and brown, about 10 minutes. Remove the mushrooms from the skillet and set aside.
- Melt the butter in the same skillet, then add the thawed pearl onions and the peeled skillet-roasted garlic cloves. Toss to coat completely in the butter.
- Cook, stirring occasionally, over medium-high heat until the onions begin to caramelize and turn golden, 5 to 7 minutes.
- Sprinkle the sugar and 1 teaspoon of salt over the top of the onions and garlic, then add the vegetable stock, vinegar and thyme sprigs, stirring often and scraping the browned bits from the bottom of the pan. Then add the reserved mushrooms back into the pan, tossing with the onions and garlic.
- Simmer over medium-high heat until the liquid begins to thicken, 2 to 3 minutes, then stir in the cream, nutmeg, and Parmesan to coat and bring to a simmer so that the sauce warms through completely, 2 minutes. Add salt and pepper to taste before serving.
POTATO-TOPPED GROUND BEEF SKILLET
Compared to other ground beef skillet recipes, the depth of flavor in this recipe is amazing, and I never have leftovers when I take it to potlucks. I love recipes that I can cook and serve in the same skillet. If your butcher has chili grind beef, which is coarsely ground, go for that; it lends an extra meaty texture. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in salt and pepper; remove from pan., In same pan, heat oil over medium-high heat; saute onion, carrots, mushrooms and garlic until onion is tender, 4-6 minutes. Stir in flour and herbs; cook 1 minute. Stir in wine; bring to a boil. Cook 1 minute, stirring to loosen browned bits from pan. Add beef and broth; return to a boil. Reduce heat; simmer, covered, until flavors are blended, about 30 minutes, stirring occasionally. Remove from heat., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain; cool slightly., Preheat broiler. Arrange potatoes over stew, overlapping slightly; brush lightly with oil. Sprinkle with salt and pepper, then cheese. Broil 5-6 in. from heat until potatoes are lightly browned, 6-8 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 313 calories, Fat 14g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
POTATO & MUSHROOM SKILLET
Simply tasty and full of vitamins. A new clever way to serve potatoes. From Vida, a weekly German ladies magazine. I have tried this recipe twice with success and served it as a main dish on our non-meat nights.
Provided by sunny_day
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Cut potatoes in half (or more if the potatoes are not small).
- Cut tomatoes in half and slice green onion.
- Add oil to skillet on medium heat.
- Add potatoes and fry for approx.
- 10 minutes.
- Season with salt.
- Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
- Generously season with salt and pepper.
- Add cherry tomatoes& green onion and cook for 1 minute.
- Ready to serve.
- For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
- Serve some dip on top each serving.
- Guten Appetit!
MUSHROOM & POTATO SKILLET
Make and share this Mushroom & Potato Skillet recipe from Food.com.
Provided by Dancer
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl add potatoes in a small amount of salted water, cook, covered for 20 to 25 minutes.
- Drain and set aside to cool.
- In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes.
- Peel and slice the potatoes, then add to the skillet.
- Sprinkle with salt and pepper.
- Cook over medium heat for 5 minutes, or until heated through, turning occasionally.
- Add sour cream.
- Sprinkle with fresh dillweed.
Nutrition Facts : Calories 233.4, Fat 13.2, SaturatedFat 4.7, Cholesterol 12.7, Sodium 316.5, Carbohydrate 25.8, Fiber 3.5, Sugar 3, Protein 5.2
More about "potato mushroom and onion skillet food"
10 BEST ONIONS POTATOES MUSHROOMS RECIPES | YUMMLY
From yummly.com
POTATOES WITH ONIONS AND MUSHROOMS - YUMMIEST FOOD
POTATO MUSHROOM CASSEROLE WITH CARAMELIZED ONIONS
From munchkintime.com
POTATOES WITH MUSHROOMS (VEGAN & EASY RECIPE)
From cooktoria.com
SAUTEED MUSHROOMS AND ONIONS IN ONLY 10 MINUTES!
From saltysidedish.com
GRILLED POTATOES WITH ROSEMARY MUSHROOMS & ONIONS
From cookincanuck.com
SAUTéED POTATOES, MUSHROOMS AND ONIONS - THYME FOR COOKING
BREAKFAST SKILLET WITH POTATOES AND MUSHROOMS - POMI …
From pomi.us.com
SAUTéED MUSHROOMS AND ONIONS - SUNDAY SUPPER …
From sundaysuppermovement.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
POTATO, MUSHROOM AND KALE HASH SKILLET - FLEXITARIAN …
From flexitariannutrition.com
POTATOES WITH ONIONS, PEPPERS, AND MUSHROOMS – …
From theashwayoflife.com
RED POTATOES AND ONIONS IN SKILLET RECIPES
From stevehacks.com
CRISPY POTATO, ONION, AND MUSHROOM RöSTI RECIPE - SERIOUS EATS
From seriouseats.com
COUNTRY HAMBURGER SKILLET DINNER - NORINE'S NEST
From norinesnest.com
POTATO ONION AND MUSHROOM RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RUSSIAN PAN-FRIED POTATOES WITH WILD MUSHROOMS - HAPPY KITCHEN
From happykitchen.rocks
DINER-STYLE FRIED POTATOES AND ONIONS - WELL SEASONED STUDIO
From wellseasonedstudio.com
SAUSAGE AND POTATOES SKILLET - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
SKILLET POTATOES & ONIONS WITH CRISPY BACON | SALTY SIDE DISH RECIPES
From saltysidedish.com
STEAK MUSHROOM ONION SKILLET - FLIPPED-OUT FOOD
From flippedoutfood.com
MUSHROOM, CARAMELIZED ONION AND POTATO TART | FOODTALK
From foodtalkdaily.com
24 BEST SKILLET POTATOES AND ONIONS RECIPES - THE PAN HANDLER
From thepan-handler.com
POTATO MUSHROOM AND ONION SKILLET : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SAUTEED MUSHROOMS AND ONIONS RECIPE - RECIPES.NET
From recipes.net
FRIED POTATOES WITH MUSHROOMS AND ONIONS - GOLUBKA KITCHEN
From golubkakitchen.com
QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS - SKINNYTASTE
From skinnytaste.com
POTATO MUSHROOM AND ONION SKILLET | RECIPE | MUSHROOM AND …
From pinterest.co.uk
CREAMY SKILLET POTATOES AND MUSHROOMS - ALIMENTS FARMHOUSE FOOD
From alimentsfarmhousefood.com
GROUND BEEF AND MUSHROOM SKILLET RECIPE - EASY GOOD IDEAS
From easygoodideas.com
SMASHED POTATOES WITH MUSHROOM GRAVY RECIPE SKILLET POTATOES
From bestrecipebox.com
PAN FRIED POTATOES WITH MUSHROOMS AND ONIONS
From ehealthyrecipes.com
GLUTEN FREE, DAIRY FREE, HEALTHY & VEGETARIAN ONION RECIPES | PERI ...
From periandsons.com
SAUTEED POTATOES WITH MUSHROOMS | BABAGANOSH
From babaganosh.org
CREAMY SKILLET POTATOES AND MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
POTATOES WITH MUSHROOM GRAVY - SIMPLY HOME COOKED
From simplyhomecooked.com
SKILLET BROWNED POTATOES AND ONIONS - MYGOURMETCONNECTION
From mygourmetconnection.com
SKILLET-SAUTéED POTATOES AND ONIONS - MAIN DISH - TASTEGREATFOODIE
From tastegreatfoodie.com
POTATO-AND-MUSHROOM PAN ROAST RECIPE - GRACE PARISI | FOOD
From foodandwine.com
SWEET ONIONS AND MUSHROOMS FROM THE SKILLET
From thedailymeal.com
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