Magic Mushrooms Roasted Red Potatoes Recipes

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.

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.

MAGIC MUSHROOMS ( ROASTED RED POTATOES)

Steps:

• Insert an apple corer halfway through the unpeeled potato.
• While corer is still in the potato cut into the potato around the corer.
• Remove corer leaving the "stem" behind.
• Immediately place potato in ice water to prevent browning.
• Remove potatoes from water and place in a roasting pan.
• Sprinkle liberally with seasonings and oil.
• Cover tightly and bake at 400 degrees for approximately 45 minutes or until done.

RED ROASTED POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

RUSSIAN ROASTED POTATOES WITH MUSHROOMS

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.

HONEY-ROASTED POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
• Bake in the preheated oven for 10 minutes.
• Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
• Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.