Roasted Potatoes And Mushrooms With Melted Taleggio Cheese Food

ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE

Steps:

• Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
• Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
• Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.

ROASTED POTATOES AND MUSHROOMS

Steps:

• Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
• Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
• Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
• Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
• Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes. Add minced garlic and saute for an additional minute or until the garlic is fragrant.
• Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
• Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

ROASTED BABY POTATOES WITH MUSHROOMS AND ONIONS

Steps:

• Preheat the oven to 200°C (400°F).
• Scrub the potatoes if required. Cut any larger ones in half or quarters. Brush any dirt from the mushrooms and cut in halves or quarters, depending on their size. The pieces should be about 2cm (1 inch) in size.
• Peel the onions and cut each one into 8 wedges. Mix the potatoes, mushrooms and onions together.
• Whisk together the lemon juice, oil, oregano, garlic powder and seasonings. Pour over the potato mixture and gently toss to coat. Spread everything out into a large baking sheet to give a single layer.
• Roast in the hot oven for around 35 minutes until the potatoes are cooked through and crispy, and the onions are caramelised. Transfer to a serving bowl, eat and enjoy!

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375°F
• Pierce each potato in several places with fork.
• Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
• Add green onions; stir until wilted, about 1 minute. Set aside.
• Using oven mitts as aid, cut each potato lengthwise in half.
• Scoop cooked potato flesh into large bowl, leaving skin intact.
• Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• Mix in mushroom mixture and 1/2 cup cheddar cheese.
• Season to taste with salt and pepper.
• Mound mashed potatoes in potato skins.
• Sprinkle each half with 1 tablespoon cheese.
• Place on baking sheet.
• (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F
• Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

ROASTED POTATOES WITH MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss the mushrooms with 1 tablespoon olive oil, and season with salt and pepper, to taste.
• On another rimmed baking sheet, toss the potatoes with the remaining 1 tablespoon olive oil, and season with salt and pepper, to taste. Put both pans in the oven, and roast until the mushrooms are browned and the potatoes are cooked through, about 20 minutes, tossing once and rotating the sheets halfway through. Remove the pans from the oven, and let cool slightly.
• While the potatoes and mushrooms roast, make the dressing. Add the garlic, sour cream, yogurt, buttermilk, and vinegar into a food processor and blend to combine. Add the cayenne, herbs, Worcestershire, and hot sauce. Blend until fully incorporated and the dressing is a pale green. Season the dressing with salt and pepper, to taste, if needed.
• Add the potatoes and mushrooms to a serving bowl and pour in the dressing. Toss to coat and serve warm or room temperature.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375°F. Pierce each potato in several places with fork. Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes. Add green onions; stir until wilted, about 1 minute. Set aside.
• Using oven mitts as aid, cut each potato lengthwise in half. Scoop cooked potato flesh into large bowl, leaving skin intact. Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well. Mix in mushroom mixture and 1/2 cup cheddar cheese. Season to taste with salt and pepper. Mound mashed potatoes in potato skins. Sprinkle each half with 1 tablespoon cheese. Place on baking sheet. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F. Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

RACLETTE (MELTED CHEESE WITH POTATOES AND PICKLES)

Steps:

• Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot.
• When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table.

OVEN ROASTED POTATOES & MUSHROOMS

Steps:

• Preheat oven to 375˚.
• In a large bowl add the Vinegar, Lemon juice, Mustard, Garlic, Herbes De Provence, Salt and Pepper.
• Slowly whisk in the oil.
• Add the Mushrooms and Potatoes and toss to coat.
• Place on a greased baking sheet and bake at 375˚ flipping over for even roasting every 15 minutes until potatoes are golden brown and the mushrooms have darkened, about 45 minutes.
• Serve hot.