Roasted Fingerlings With Cremini Mushrooms Recipes

ROAST FINGERLING POTATOES & MUSHROOMS WITH STILTON

Roast Fingerling Potatoes & Mushrooms With Stilton image

Taken from LCBO Food and Drink magazine. Fingerling potatoes are buttery and just need a simple toss with olive oil and seasoning before roasting. The cremini mushrooms add a wonderful depth of flavour when roasted - top them both with Stilton and you have a wonderful side dish for your favourite roast meat or poultry.

Provided by Woofer

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fingerling potatoes, scrubbed
8 ounces cremini mushrooms, trimmed and cut in half
2 tablespoons olive oil
1 teaspoon fresh rosemary, minced
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
black pepper, freshly ground, to taste
1 ounce Stilton cheese

Steps:

Preheat oven to 400 F (200 C).
Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil.
Sread into a shallow 8 cup (2-L) baking dish.
Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.
Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Roasted Cremini Mushrooms with Garlic Butter image

Put a pat of garlicky herb butter into cremini mushrooms and roast for a perfectly seasoned side dish.

Provided by Food Network Kitchen

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

12 cremini mushrooms, stems removed
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh flat-leaf parsley
2 cloves garlic, finely grated
1 tablespoon extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

FINGERLING POTATOES WITH OYSTER MUSHROOMS

Fingerling Potatoes with Oyster Mushrooms image

Provided by Jeanne Thiel Kelley

Categories Mushroom Potato Side Roast Quick & Easy Fall Shallot Parsley 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

Ingredients

7 tablespoons extra-virgin olive oil, divided
2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
4 tablespoons minced shallots, divided
1 garlic clove, pressed
1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
1 tablespoon chopped fresh Italian parsley

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.
Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.
Add mushrooms to potatoes; stir to combine. do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

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