ROASTED POTATOES AND MUSHROOMS
This roasted potatoes and mushrooms recipe makes a nice side dish to bake alongside a roast in the oven but it's also great as a meal on its own!
Provided by Petro
Categories Side Dish
Time 40m
Number Of Ingredients 10
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.
OVEN ROASTED POTATOES & MUSHROOMS
Provided by Brandy
Number Of Ingredients 10
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.
ROASTED WILD MUSHROOMS AND POTATOES
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
- Roast in the preheated oven for 30 minutes.
- While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
- Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
- Turn oven heat up to 425 degrees F (220 degrees C).
- Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
- Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
CRAVE-WORTHY ROASTED MUSHROOMS
Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives the mushrooms a head start in the oven before stirring in garlic, salt, and pepper. This way, the mushrooms brown and the garlic does not overcook.
Provided by Adam and Joanne Gallagher
Categories dinner, side dish
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
- Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
- Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
- Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
- Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 88, Protein 4 g, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 151 mg
ROASTED CARROTS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
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
ROASTED POTATOES WITH MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN WITH CREMINI MUSHROOM - PORT SAUCE
From the Book Weight Watchers in 20 minutes. Per serving (1 chicken breast half and generous 1⁄3 cup sauce): 237 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 86 mg Chol, 423 mg Sod, 7g Carb, 1g Fib, 34g Prot, 28 mg Calc. POINTS value: 5.
Provided by - Carla -
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with the salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
- Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
- Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
- Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.
Nutrition Facts : Calories 233.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 82.2, Sodium 395.3, Carbohydrate 7.5, Fiber 0.6, Sugar 2.8, Protein 35.2
ROASTED POTATOES WITH CRIMINI AND PORCINI MUSHROOMS
The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. (Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.)
- Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
RUSSIAN ROASTED POTATOES WITH MUSHROOMS
In traditional Russian cuisine, the foods and ingredients are reflective of the cold, harsh climate. These foods were meant to give as much warmth and energy as possible to survive the winters, so starchy, high carbohydrate foods and high protein/ fat foods became the main components in the cuisine. This is a wonderful recipe that is a favorite dish in the Russian countryside. It is simple yet so full of flavor, and sure to warm you up on a cold Winter's day!
Provided by Sommer Clary
Categories Potato
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 103.5, Fat 2, SaturatedFat 0.3, Sodium 9.6, Carbohydrate 19.1, Fiber 2.5, Sugar 1.8, Protein 3.9
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ROASTED POTATOES WITH CRIMINI AND PORCINI MUSHROOMS …
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- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine potatoes and 2 tablespoons oil in large bowl; toss to coat. Transfer potatoes to prepared sheet. Roast until tender and brown, stirring occasionally, about 45 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add crimini mushrooms; sauté until brown and tender, about 12 minutes. DO AHEAD: Potatoes and mushrooms can be made 2 hours ahead. Let stand separately at room temperature.
- Add potatoes and remaining 1 tablespoon oil to skillet with mushrooms. Sauté over medium-high heat until potatoes are crisp and heated through, about 6 minutes. Season to taste with salt and pepper. Sprinkle with porcini mushroom powder; toss to coat. Transfer to bowl, sprinkle with parsley, and serve.
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- Preheat the oven to 350°. Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and gently shake out the excess water.
- In a large ovenproof skillet, heat the olive oil. Add the mushrooms, onion and potatoes, season with salt and pepper and cook over moderate heat, stirring occasionally, until lightly browned, 10 minutes. Stir in the sage, rosemary and scallion and roast in the oven until browned and sizzling, about 10 minutes longer. Serve right away.
POTATO SOUP WITH PORCINI MUSHROOMS | KITCHEN STORIES RECIPE
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- Preheat the oven to 180°C/350°F. Peel and chop potatoes and onion. Thinly slice garlic and shallots. Pluck rosemary leaves from stems and finely chop. Chop porcini mushrooms. Cut new potatoes into slices.
- Heat half the olive oil and half the butter in a large pot. Sauté peeled potatoes, onions, and half the garlic. When the onions are translucent, approx. 4 min., deglaze with white wine. Add chicken broth and water and let the soup simmer for approx. 30 – 40 min. Once done, purée the soup with an immersion blender and season to taste with salt, pepper, and a pinch of nutmeg.
- In the meantime, spread sliced new potatoes on a baking sheet and toss with remaining olive oil, remaining garlic, shallots, rosemary, and some salt. Roast at 180°C/350°F for approx. 20 min. Then sprinkle pine nuts over the potatoes and roast for approx. 5 min. more, or until potatoes and pine nuts are golden brown.
- Fry the porcini mushrooms in a frying pan until golden brown, approx. 5 min. Season mushrooms with salt and add remaining butter to the pan. Serve the puréed soup topped with roasted potatoes and fried porcini mushrooms. Enjoy!
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