MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
MUSHROOM CARBONARA
No one will miss the meat with this play on the classic roman dish Pasta Carbonara. The mushrooms give the pasta plenty of savory flavor and their crisp texture mimics the pancetta usually found in this dish. With only 15 minutes of cook time, this recipe is sure to become a weeknight staple in your home--especially on Meatless Mondays.
Provided by Gabriela Rodiles
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil.
- Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and just starting to brown, about 1 minute. Add the mushrooms and sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until golden and crispy, about 10 minutes.
- Meanwhile, cook the pasta according to package directions.
- Combine the eggs, 1 cup of the Parmesan and several grinds of black pepper in a large bowl and whisk until well combined.
- Once the pasta is cooked, drain, reserving 1 cup pasta water. Add the pasta to the bowl and toss with tongs to coat. Add the mushrooms, half the pasta water and the remaining cheese, thinning with more water as needed so that the pasta is well coated.
SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, wild mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives
Provided by Vaughn Vreeland
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
- Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
- Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
- In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
- Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
- Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
- Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
- Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
- Add the penne and mushrooms and coat evenly in the sauce.
- Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
- Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 7 grams, Protein 19 grams, Sugar 19 grams
SWEET POTATOES WITH MUSHROOMS & ROSEMARY
Not sure what to do with sweet potatoes? Here's the perfect answer
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
- Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.
Nutrition Facts : Calories 359 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.47 milligram of sodium
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