MUSHROOM POTATO SOUP
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
POTATOES AND MUSHROOMS
An easy side dish of Sauteed Potatoes with Mushrooms that is sure to please everyone - from picky eater kids to set-in-their-ways adults. Serve this potato dish with chicken, steak, or seafood.
Provided by Kate
Categories Side Dish
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 30 g, Protein 8 g, Fat 5 g, Sodium 318 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
MUSHROOM SAUTE
Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat melt butter. Stir in mushrooms, onion, tarragon, nutmeg, salt and pepper. Saute until mushrooms are tender, stirring occasionally, about 10 minutes. Stir in parsley and serve.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 8.4 g, Cholesterol 40.6 mg, Fat 16.2 g, Fiber 2.2 g, Protein 3.7 g, SaturatedFat 9.9 g, Sodium 263.2 mg, Sugar 2.6 g
MUSHROOM AND POTATO SAUTE
The Mushroom and Potato Saute recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and thickly slice the potatoes. Peel and finely dice the carrot. Peel the onions and garlic. Halve the onions and cut into strips. Wash the parsley and chop the leaves. Clean the chanterelles and cut the larger mushrooms in half lengthways.
- Heat 2 Tbsp clarified butter in a large frying pan and fry the potatoes and carrots over a medium heat, turning only occasionally, until the potatoes are nicely browned on both sides. Towards the end of the cooking time add the onions and fry until golden. Season with salt and pepper.
- At the same time, heat the rest of the clarified butter in a second frying pan and fry the chanterelles for 3 minutes. Season with salt and pepper. Press the garlic directly into the pan. Deglaze the mushrooms with wine and continue frying until almost all the liquid has evaporated.
- Mix the chanterelles and parsley with the potatoes. Fry all together for a minute or so, then season to taste and serve.
BAKED POTATO WITH SAUTEED MUSHROOMS AND ONIONS
Delicious and nutritious vegan meal. A smothered and hearty steak-house style baked potato. You can microwave your potato for a quick easy meal.
Provided by Primal Fitness
Categories One Dish Meal
Time 2h10m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
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!
ROASTED POTATOES AND MUSHROOMS
This roasted potatoes and mushrooms recipe makes a nice side dish to bake alongside a roast in the oven but it's also great as a meal on its own!
Provided by Petro
Categories Side Dish
Time 40m
Number Of Ingredients 10
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.
POTATOES WITH MUSHROOMS
Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk.
Provided by Tania Sheff
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
- Pour in the wine and cook just until it evaporates.
- Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
- Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
- Let it rest for 5 more minutes, garnish with parsley, and serve.
Nutrition Facts : Calories 307 kcal, Carbohydrate 33 g, Protein 9 g, Fat 17 g, SaturatedFat 9 g, Sodium 274 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
CABBAGE-POTATO SAUTE
For a quick and easy side dish, try this recipe. The cabbage is so flavorful with the butter and vinegar.-Jeann Jones, Ogema, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes.
Nutrition Facts : Calories 50 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BAKED POTATOES WITH SAUTEED MUSHROOMS AND YOGURT
Skip the sour cream and give a mushroom-topped spud a better finish: a generous dollop of yogurt, plus a little cheddar and chives.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 316 g, Cholesterol 14 g, Fat 8 g, Fiber 5 g, Protein 11 g, Sodium 184 g
HERBED MUSHROOM POTATO BAKE
Easy, cozy, and absolutely delicious! This simple herbed mushroom potato bake will wow guests or serve as a hearty dish for your family dinners.
Provided by Oh My Veggies
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with 1 tbsp of the softened butter.
- Heat the olive oil in a large sauté pan set over a moderate heat. Add the garlic to the oil and sauté for 20 seconds before adding the mushrooms and a generous pinch of salt.
- Sauté for 4-5 minutes, stirring and tossing from time to time, until the mushrooms are lightly colored and tender to the bite. Adjust seasoning to taste and set aside to cool.
- Blanch the potato slices in a large saucepan of salted boiling water for 3 minutes. Drain well and leave to cool briefly.
- Arrange the mushrooms in the base of the baking dish before topping with the potato. Generously dot the top with the remaining butter and season with salt and pepper.
- Bake for 20-25 minutes until golden-brown on top. Remove from the oven and leave to stand for 5 minutes before serving with a garnish of chopped parsley on top. (Can substitute chives if you wish)
Nutrition Facts : Calories 145 kcal, Sugar 2 g, Sodium 21 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 22 g, Fiber 3 g, Protein 4 g, Cholesterol 1 mg, UnsaturatedFat 4 g, ServingSize 1 serving
More about "mushroom and potato saute recipes"
CHANTERELLE MUSHROOMS & CRISPY SAGE POTATOES RECIPE ...
From ciaoflorentina.com
5/5 (6)Category Side DishesCuisine ItalianTotal Time 1 hr 5 mins
- In a large sauté pan over medium low flame add a lug of olive oil. Add the sliced onions with a pinch of sea salt and sauté until Caramelized, about 45 minutes. About half way through cooking add the honey and a little bit of water to deglaze the pan and keep the onions from burning. Stir often.
- Add the chanterelle mushrooms to the pan with the onions. Season with a pinch of sea salt and sauté together for a few minutes until the chanterelles have wilted. Adjust seasonings to your taste with more sea salt and keep warm.
- Cut the potatoes into wedges and add them to a big pot together with the rhyme and bay leaf. Cover with cold water and bring to a simmer. Add 2 tbsp of sea salt. Cook potatoes for about 15 minutes until al dente. Drain in a colander and allow them to dry in their own steam for a few minutes.
MUSHROOM AND POTATO KUGEL RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
2.5/5 (7)Total Time 1 hr 50 minsEstimated Reading Time 2 mins
POTATOES WITH ONIONS AND MUSHROOMS - YUMMIEST FOOD …
From yummiestfood.com
POTATOES SAUTéED WITH MUSHROOMS, ONIONS, THYME FOR …
From thymeforcooking.com
BUTTER SAUTEED POTATOES AND MUSHROOMS - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (27)Total Time 25 minsCategory American RecipesCalories 229 per serving
- Add 2 tablespoon butter to a saute pan or skillet on medium heat. Add the potato and saute until they turn slightly charred and light to golden brown color. Push the potato to one side.
- Add the remaining 1 tablespoon of butter and saute the mushroom. As soon as the mushroom is cooked, stir to combine both potato and mushroom. Add a pinch of salt and the chopped parsley. Stir to combine well. Dish out and serve immediately.
WILD MUSHROOM-AND-SWEET POTATO GRATIN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Calories 193 per servingServings 8
- Heat oil in a large skillet over medium-high heat. Add mushrooms, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon parsley and 1 tablespoon chives.
- Arrange half of potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spoon half of the mushroom mixture over potato slices; sprinkle with half of cheese. Repeat layers, ending with cheese; add broth to dish. Cover and bake at 425° for 30 minutes. Uncover and bake 20 minutes or until potatoes are tender. Sprinkle with remaining parsley and chives.
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.
POTATO, BABY ARTICHOKE AND MUSHROOM SAUTé RECIPE - DANIEL ...
From foodandwine.com
Servings 2-4Total Time 1 hr
- In a small saucepan, cover the potatoes with water. Add a large pinch of salt and bring to a boil. Simmer the potatoes over moderately high heat until just tender when pierced with a knife, about 8 minutes. Drain and let cool. Peel and cut the potatoes into 1/2-inch-thick wedges.
- Working with one artichoke at a time, pull off and discard the dark green outer leaves. Using a small, sharp knife, trim off about 1/2 inch of the leaves and peel and trim the stem. Quarter the artichoke and scrape out the hairy choke. Rub the artichoke all over with lemon and squeeze the extra lemon juice into a small bowl of water. Add the quartered artichoke to the lemon water. Repeat with the remaining artichokes.
- In a small skillet, melt 1 tablespoon of the butter. Drain the artichokes. Add them to the skillet and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the white wine and bring to a boil. Add the water, cover and cook over moderate heat, stirring occasionally, until the artichokes are just tender, 12 minutes.
- In a large skillet, melt 1 tablespoon of the butter. Add the mushrooms and season with salt. Cover and cook over moderate heat, stirring occasionally, until browned and tender, about 4 minutes. Push the mushrooms to one side of the skillet and add the remaining 2 tablespoons of butter. Add the shallot and cook until softened, about 4 minutes. Add the potatoes, season with salt and turn to coat with the butter. Cook until the potatoes are golden brown, about 2 minutes per side. Gently fold in the mushrooms, artichokes and their cooking liquid. Season with salt and transfer to a shallow serving bowl. Garnish with the cheese shavings and serve.
RUSSIAN MUSHROOM AND POTATO SOUP RECIPE - COOK.ME RECIPES
From cook.me
Cuisine RussianTotal Time 45 minsServings 8Calories 299 per serving
MUSHROOM SAUTé - RECIPE - FINECOOKING
From finecooking.com
4.9/5 (7)Estimated Reading Time 1 minCategory Side DishesCalories 130 per serving
MASHED POTATOES WITH MUSHROOMS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4-6Energy 369 CaloriesCarbohydrate 39 gFat 20 g
MUSHROOM AND POTATO SAUTE - TFRECIPES.COM
From tfrecipes.com
MUSHROOM POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM POTATO SOUP BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
POTATO MUSHROOM SAUTE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love