MASHED POTATOES WITH CRIMINI MUSHROOMS
Categories Mushroom Potato Side Sauté Christmas Vegetarian Fall Winter Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Return to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons butter to potatoes; mash well. Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency. Season potatoes to taste with salt and pepper.
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add half of mushrooms; sauté until beginning to soften, about 3 minutes. Add remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Rewarm separately over medium heat before continuing.)
- Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms; sprinkle with chives.
ROASTED POTATOES WITH CRIMINI AND PORCINI MUSHROOMS
Categories Mushroom Potato Side Roast Winter Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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.
CRIMINI-SHINGLED MAHI MAHI WITH GARLIC MASHED POTATOES
Make and share this Crimini-Shingled Mahi Mahi With Garlic Mashed Potatoes recipe from Food.com.
Provided by lazyme
Categories Mahi Mahi
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- TO ROAST TOMATOES:.
- Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.
- Drop into ice water to stop cooking.
- Peel, quarter and seed tomatoes.
- In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.
- Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.
- Remove from oven; discard herbs.
- Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
- TO MAKE MASHED POTATOES:.
- Boil peeled potatoes until fork tender in salted water.
- Strain and puree in a food mill or use mixer to whip.
- In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.
- With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.
- Stir with a wooden spoon until well incorporated.
- Season with salt and pepper and set aside.
- TO COOK FISH:.
- Use very firm crimini mushrooms or button mushrooms only.
- Cut off stems; slice mushrooms as thinly as possible.
- Shingle slice mushrooms atop the fillet.
- Season with salt and pepper just before searing the fish.
- In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden.
- Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.
- Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.
Nutrition Facts : Calories 755.2, Fat 50.8, SaturatedFat 17.9, Cholesterol 226.3, Sodium 214.1, Carbohydrate 33.5, Fiber 4.6, Sugar 4.4, Protein 42.9
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MASHED POTATOES WITH MUSHROOMS - RECIPE GIRL
From recipegirl.com
Cuisine AmericanCategory Side DishServings 8Calories 372 per serving
- In a large pot of boiling salted water, cook the potatoes until tender, about 25 minutes. Drain the potatoes. Return to the same pot. Stir over medium heat until the excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons of butter to the potatoes; mash well. Add 2/3 cup of milk and mix, adding more milk by tablespoonfuls to reach your desired consistency. Season the potatoes to taste with salt and pepper.
- Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add half of the mushrooms; sauté until beginning to soften, about 3 minutes. Add the remaining mushrooms and shallots. Sauté until the juices evaporate and the mushrooms brown, about 12 minutes; season with salt and pepper. (Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Re-warm separately over medium heat before continuing.)
- Mix 2/3 of the mushrooms into the potatoes. Mound in a serving bowl. Top with the remaining mushrooms; sprinkle with chives.
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- Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain potatoes. Return to same pot. Stir over medium heat until excess moisture evaporates, about 1 minute; remove from heat. Add 5 tablespoons butter to potatoes; mash well. Add 2/3 cup milk and mix, adding more milk by tablespoonfuls to reach desired consistency. Season potatoes to taste with salt and pepper.
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add half of mushrooms; sauté until beginning to soften, about 3 minutes. Add remaining mushrooms and shallots. Sauté until juices evaporate and mushrooms brown, about 12 minutes; season with salt and pepper. DO AHEAD Potatoes and mushrooms can be prepared 2 hours ahead. Let stand separately at room temperature. Rewarm separately over medium heat before continuing.
- Mix 2/3 of mushrooms into potatoes. Mound in bowl. Top with remaining mushrooms; sprinkle with chives.
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