Butter Sauteed Potato And Mushroom Recipes

POTATOES AND MUSHROOMS

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.

GARLIC BUTTER MUSHROOMS

Steps:

• Melt 3 tablespoons of the butter in a sauté pan over medium heat. Add the mushrooms in one layer and cook, without moving, until golden brown, about 5 minutes. Sprinkle with salt and pepper and toss. Continue to cook until the mushrooms are cooked through, about 5 more minutes. Add the thyme, garlic and lemon zest, then cook for 1 minute. Add the lemon juice and remaining tablespoon of butter and toss until the butter is melted. Sprinkle with the chopped parsley and serve.

SAUTEED MUSHROOMS

Steps:

• Melt butter over medium heat in a large pan.
• Add garlic and saute for 2 minutes.
• Add sliced mushrooms, stir to coat, and cook for about 5 minutes.
• Drizzle soy sauce into the mushrooms.
• Sprinkle with garlic powder and black pepper.
• Continue cooking over medium heat for about 10 minutes or until desired doneness is achieved.
• Remove from pan and serve.

BAKED POTATO WITH MUSHROOMS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
• Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.

POTATO AND MUSHROOM GRATIN

Steps:

• In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes., Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.

POTATO-MUSHROOM SAUTE

Steps:

• In large skillet, saute potatoes in butter of olive oil, or a combination, for about 12 minutes or until done and nicely browned.
• Stir gently while cooking to prevent sticking.
• Add remaining ingredients except parsley.
• Cook, stirring occasionallly, until vegetables are soft.
• Transfer to a serving dish, and garnish with parsley.

BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT

Steps:

• Preheat oven to 450 degrees. Bake potatoes on a rimmed baking sheet until skins are crisp and flesh is tender, 45 to 50 minutes.
• Heat oil in a medium skillet over medium-high heat. Add mushrooms; cook, stirring, until browned, about 2 minutes. Stir in salt; season with pepper.
• Slit the potatoes lengthwise, stopping 1/2 inch from ends. Gently squeeze ends to loosen flesh. Open each potato slightly. Divide sauteed mushrooms and the cheese among potatoes; top each with 1 tablespoon yogurt. Garnish with chives.