ROASTED WILD MUSHROOMS AND POTATOES
You love potatoes and mushrooms, so why not put them together in a beautiful fall side dish?
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 335 calories, Carbohydrate 44.9 g, Cholesterol 5 mg, Fat 13.7 g, Fiber 6.2 g, Protein 9.7 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 3.5 g
ROASTED POTATOES WITH MUSHROOMS
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 17
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.
ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE
Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people may not want to share.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
- Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
- Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.
MUSHROOM-TALEGGIO TWICE-BAKED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
- Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Season with 1/4 teaspoon salt. Reduce the heat to medium; add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the sage and chicken broth. Reduce the heat to medium low and simmer until the vegetables are tender, about 3 minutes. Increase the heat to medium high and cook until most of the liquid evaporates, about 2 more minutes; set aside.
- One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, taleggio and parsley until just combined. Stir in the mascarpone, then the mushroom mixture. Brush the potato skins with the remaining 1 tablespoon olive oil and season the insides with salt and pepper. Set on a baking sheet.
- Mound the filling into the potato skins and sprinkle with the parmesan. Return to the oven on the top rack; bake until the filling starts browning and the skins are crisp, 18 to 20 minutes. Season with salt.
TALEGGIO-AND-ROASTED-MUSHROOM DIP
This cheesy appetizer relies on just a few ingredients and can be put together in a snap.
Provided by Martha Stewart
Categories Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.
DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE
Categories Mushroom Potato Side Bake Cheddar Cream Cheese Sour Cream Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
HONEY-ROASTED POTATOES AND MUSHROOMS
Faced with potatoes and mushrooms that needed to be cooked -- or else! I came up with this.
Provided by Trinkers
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 131.4 calories, Carbohydrate 19.8 g, Fat 4.9 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 9.1 mg, Sugar 5.1 g
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