Creamy Sauteed Mushrooms Recipe Recipe Fo Recipe For Potato

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.

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

SAUTéED MUSHROOMS

Steps:

• Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning.

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.

ROASTED WILD MUSHROOMS AND POTATOES

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.

BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS

Steps:

• Preheat Oven to 400 degrees.
• Wash and dry one large potato. Rub 1 tbsp olive oil onto the potato skin. Pierce potato skin with fork and wrap in foil (for crispy skin leave the foil open slightly at top). Cook the potato in the oven for 2-3 hours. 15 mins before the potato is done microwave the sliced onion for 4 mins on medium power. Heat one tablespoon of olive oil in a pan. Add mushrooms and cooked onions to the heated oil. Add 1 tablespoon Bragg's Amino Acids to the onion and mushroom mixture. Add pepper and sea salt to taste. Cover the pan and saute on medium heat for 3 mins.) Add onions an mushrooms to the baked potato. Enjoy!

CREAMED MUSHROOMS

Steps:

• In a large skillet, saute onion in butter until tender. Stir in the mushrooms, parsley, paprika and salt. Cook over medium heat for 10 minutes or until tender. Combine the sour cream, milk and flour. Gradually stir into mushroom mixture; heat through.

FRESH CREAMY MUSHROOMS.

Steps:

• Wash, dry and slice mushrooms.
• Cook in butter till tender.
• Add salt, pepper and flour; mix thoroughly.
• Add milk gradually and simmer for 5 to 8 minutes, stirring constantly.