Oven Baked Mushrooms With Potatoes Recipes

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

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.

OVEN BAKED MUSHROOMS WITH POTATOES

Steps:

• Wash and peel the potatoes and cut them into pieces. Clean mushrooms well and halve them. If they are larger, cut them into several pieces. Heat oil and put the mushrooms in to get braised.
• Once slightly softened, add the potatoes and fry them. Add wine, add spices to taste and transfer to a baking dish. Thoroughly soak in olive oil , add about 1/3 cup (80ml) of hot water and put the pan to bake in a heated 360°F (180 °C) oven.
• Once the potatoes are softened, the dish is ready. Serve and garnish with chopped tomatoes.

ROASTED BABY POTATOES WITH MUSHROOMS AND ONIONS

Steps:

• Preheat the oven to 200°C (400°F).
• Scrub the potatoes if required. Cut any larger ones in half or quarters. Brush any dirt from the mushrooms and cut in halves or quarters, depending on their size. The pieces should be about 2cm (1 inch) in size.
• Peel the onions and cut each one into 8 wedges. Mix the potatoes, mushrooms and onions together.
• Whisk together the lemon juice, oil, oregano, garlic powder and seasonings. Pour over the potato mixture and gently toss to coat. Spread everything out into a large baking sheet to give a single layer.
• Roast in the hot oven for around 35 minutes until the potatoes are cooked through and crispy, and the onions are caramelised. Transfer to a serving bowl, eat and enjoy!

CHEDDAR MUSHROOM POTATOES

Steps:

• Arrange potatoes in a greased shallow 2-qt. baking dish; sprinkle with cheese. In a bowl, combine soup, paprika and pepper; spread over cheese. Cover and bake at 400° for 45 minutes. Uncover; bake 10 minutes longer or until potatoes are tender.

ROASTED MUSHROOMS IN GARLIC BUTTER

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Arrange the mushrooms in a single layer on the sheet pan.
• In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
• Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
• Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
• Sprinkle with fresh herbs, then serve immediately.

HERBED MUSHROOM POTATO BAKE

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)

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.

GREEK CHICKEN WITH POTATOES AND MUSHROOMS

Steps:

• Set oven to 400 degrees.
• Sprinkle the onion slices in the bottom of a large roasting pan.
• Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan.
• Pour the chicken stock or broth around the browned chicken pieces.
• Then sprinkle oregano all over in the roasting pan.
• In a bowl mix together olive oil, garlic lemon juice and thyme.
• Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth.
• Add in the small button mushrooms around the chicken.
• Cover and bake in a 400 degree oven for about 30 minutes.
• Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through.
• *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 375°F
• Pierce each potato in several places with fork.
• Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
• Add green onions; stir until wilted, about 1 minute. Set aside.
• Using oven mitts as aid, cut each potato lengthwise in half.
• Scoop cooked potato flesh into large bowl, leaving skin intact.
• Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• Mix in mushroom mixture and 1/2 cup cheddar cheese.
• Season to taste with salt and pepper.
• Mound mashed potatoes in potato skins.
• Sprinkle each half with 1 tablespoon cheese.
• Place on baking sheet.
• (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F
• Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

MUSHROOM-POTATO BAKE

Steps:

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
• In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
• Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.

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.

TRAY-BAKED POTATOES WITH MUSHROOMS, CHESTNUTS AND SHERRY

Steps:

• Heat the oven to 220C/fan 200C/gas 7. Line a baking tray with baking paper. Spread the potatoes out on the tray along with the 4 smashed garlic cloves, the olive oil and the thyme, and season. Roast for 15-20 minutes or until the potatoes are softened but not yet fully cooked through.
• Add the mushrooms, sliced garlic and sherry to the potatoes, mixing together to distribute evenly, and cook for a further 20-25 minutes or until the mushrooms and potatoes are cooked through and have taken on some colour. Remove from the oven and add the chestnuts and parsley, mixing well. Check the seasoning.
• Use a potato peeler to shave the manchego or parmesan over the mushrooms and potatoes, drizzle with more oil if you like, and serve.

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.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.