POTATOES WITH MUSHROOMS
Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk.
Provided by Tania Sheff
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
- Pour in the wine and cook just until it evaporates.
- Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
- Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
- Let it rest for 5 more minutes, garnish with parsley, and serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Sodium 274 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
POTATOES AND MUSHROOMS
An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.
Provided by Kate
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
- In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
- Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.
Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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
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!
POBLANO, MUSHROOM AND POTATO TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
- Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
- Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
- Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.
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
POTATO-MUSHROOM FRITTATA
Provided by Pierre Franey
Categories brunch, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan. Add water to cover and salt. Bring to a boil and cook, simmering until tender, about 20 minutes. Drain.
- When the potatoes are cool enough to handle, peel and slice them 1/2 inch thick. Set aside.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Add the potatoes and cook, stirring often but gently, until they are golden brown. Remove and set aside.
- Add the remaining 1 tablespoon vegetable oil to the skillet, and add the mushrooms. Cook, stirring often, over high heat, until they start to turn brown. Add the onions, red pepper strips, ham, garlic, pepper and salt to taste. Cook, stirring and shaking the pan, 5 minutes. Remove and set aside.
- Meanwhile, break the eggs into a mixing bowl. Add salt and pepper to taste. Beat well with a fork.
- Wipe the skillet clean. Add the olive oil to the skillet and heat. Add the potatoes, the mushroom mixture, and the basil or parsley. Cook, stirring, over high heat for 2 minutes.
- Beat the egg mixture again, and pour it over the potato-mushroom mixture. Cook, stirring from the bottom, until the eggs start to set, about 2 minutes. Cover and cook over medium heat about 3 minutes or until done.
- Place a large round serving dish over the skillet, and quickly invert both the skillet and the dish, letting the frittata fall into the dish. It should be golden brown on top. Serve immediately.
Nutrition Facts : @context http, Calories 526, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 33 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 960 milligrams, Sugar 5 grams, TransFat 0 grams
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