Roasted Potatoes With Mushrooms Recipes

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HONEY-ROASTED POTATOES AND MUSHROOMS



Honey-Roasted Potatoes and Mushrooms image

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

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
½ white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
½ teaspoon dried thyme
⅛ teaspoon dried sage
1 pinch dry mustard powder
1 pinch garlic powder
salt and ground black pepper to taste

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

ROASTED POTATOES AND MUSHROOMS



Roasted Potatoes And Mushrooms image

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

4 large garlic cloves (smashed)
2/3 cup olive oil
1 tsp dry thyme
8 medium small potatoes (washed well, dried and diced)
salt and pepper to taste
15 medium button (champignon mushrooms, sliced)
3 tbsp olive oil
3 large garlic cloves (minced)
salt and pepper to taste
bunch of fresh parsley (finely chopped)

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.

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO



Twice-Baked Potatoes with Mushrooms and Prosciutto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h2m

Yield 4 to 6 servings

Number Of Ingredients 12

4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
  • While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
  • Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

CONTEST-WINNING MUSHROOM POT ROAST



Contest-Winning Mushroom Pot Roast image

Wow! The wine-warmed flavors in this recipe are amazing! Packed with wholesome veggies and tender beef, this is one company-special dish all ages will like. Serve with mashed potatoes to enjoy every last drop of the rich, beefy gravy. -Angie Stewart, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1-1/2 pounds sliced fresh shiitake mushrooms
2-1/2 cups thinly sliced onions
1-1/2 cups reduced-sodium beef broth
1-1/2 cups dry red wine or additional reduced-sodium beef broth
1 can (8 ounces) tomato sauce
3/4 cup chopped peeled parsnips
3/4 cup chopped celery
3/4 cup chopped carrots
8 garlic cloves, minced
2 bay leaves
1-1/2 teaspoons dried thyme
1 teaspoon chili powder
1/4 cup cornstarch
1/4 cup water
Mashed potatoes

Steps:

  • Sprinkle roast with salt and pepper. In a Dutch oven, brown roast in oil on all sides. Transfer to a 6-qt. slow cooker. Add the mushrooms, onions, broth, wine, tomato sauce, parsnips, celery, carrots, garlic, bay leaves, thyme and chili powder. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and vegetables to a serving platter; keep warm. Discard bay leaves. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with mashed potatoes, meat and vegetables.

Nutrition Facts : Calories 310 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 363mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

OVEN-ROASTED POTATOES AND VEGETABLES



Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

ROASTED WILD MUSHROOMS AND POTATOES



Roasted Wild Mushrooms and Potatoes image

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

2 pounds new potatoes (such as Yukon Gold), halved
2 tablespoons olive oil, or more if needed
salt to taste
1 teaspoon olive oil
2 ounces pancetta, chopped
¼ pound king trumpet mushrooms, cut into chunks
¼ pound chanterelle mushrooms, cut into chunks
¼ pound nameko mushrooms, trimmed
¼ pound clamshell (shimeji) mushrooms, trimmed
3 tablespoons sherry vinegar
2 tablespoons chopped fresh tarragon
2 cloves garlic, minced
1 tablespoon olive oil

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



Roasted Potatoes with Mushrooms image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 cups button mushrooms, halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound baby new red potatoes
1 clove garlic, smashed
3/4 cup reduced-fat sour cream
1/4 cup low-fat plain yogurt
1/4 cup well-shaken buttermilk
1 tablespoon champagne vinegar
Small pinch cayenne
1/4 cup roughly chopped parsley leaves
1/4 cup chopped chives
2 tablespoons chopped green onion
2 tablespoons chopped dill
1 tablespoon chopped tarragon leaves
Dash Worcestershire
Dash hot sauce

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 WITH CRIMINI AND PORCINI MUSHROOMS



Roasted Potatoes with Crimini and Porcini Mushrooms image

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

Nonstick vegetable oil spray
2 1/2 pounds small red-skinned potatoes, unpeeled, cut into 1 1/2-inch wedges
5 tablespoons extra-virgin olive oil
1 pound crimini mushrooms, halved if large
1/2 ounce dried porcini mushrooms,* ground to powder in blender
3 tablespoons chopped fresh Italian parsley

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.

ROASTED ITALIAN SAUSAGE AND POTATOES WITH MUSHROOMS AND PEPPERS



Roasted Italian Sausage and Potatoes With Mushrooms and Peppers image

This is loosely adapted from Judith M. Fertig's recipe in Prairie Home Cooking. The original did not have any cheese or herbs. Either sweet or hot sausages will do; I've also made it with bratwurst. This is a very easy dinner, very nice for cold weather.

Provided by Chocolatl

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
1 sprig fresh rosemary, chopped
1 sprig fresh thyme, chopped
1 sprig fresh savory, chopped
salt and pepper
1 tablespoon olive oil, plus more if needed
4 medium potatoes, quartered
1 lb Italian sausage
2 large bell peppers, cut into eighths
2 large yellow onions, cut into eighths
1 lb mushroom
4 ounces mozzarella cheese, shredded (optional)

Steps:

  • Preheat oven to 400°F.
  • Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
  • Place sausages and potatoes in large baking or roasting pan.
  • Roast at 400° for 30 minutes, or until just beginning to brown, turning several times.
  • Add a little more oil if the potatoes appear to be drying out.
  • Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
  • Sprinkle with mozzarella and return to oven just until cheese is melted.

Nutrition Facts : Calories 656.8, Fat 35.2, SaturatedFat 11.6, Cholesterol 64.7, Sodium 1394.1, Carbohydrate 56.8, Fiber 8.6, Sugar 10.1, Protein 31.1

ROASTED POTATOES WITH MUSHROOMS



Roasted Potatoes with Mushrooms image

Number Of Ingredients 6

1 1/2 pounds all-purpose potatoes, such as Yukon gold
1 pound mushrooms, any kind, halved or quartered if large
1/4 cup olive oil
2 to 3 cloves garlic, thinly sliced
salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1 Place a rack in the center of the oven. Preheat the oven to 400°F. Scrub the potatoes with a brush under cold running water. Peel them if desired. Cut the potatoes into 1-inch pieces. Place the potatoes and mushrooms in a large roasting pan. Toss the vegetables with the oil, garlic, and a generous sprinkle of salt and pepper. 2 Roast the vegetables 15 minutes. Toss them well. Bake 30 minutes more, stirring occasionally, or until the potatoes are tender. Sprinkle with chopped parsley and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE



Roasted Potatoes and Mushrooms with Melted Taleggio Cheese image

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

8 ounces assorted mushrooms, thinly sliced (about 3 cups)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup loosely packed fresh sage, coarsely chopped
4 garlic cloves, halved lengthwise
2 pounds small fingerling potatoes, scrubbed and sliced 1/4 inch thick
6 ounces Taleggio cheese (rind removed), sliced

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.

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

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.

RUSSIAN ROASTED POTATOES WITH MUSHROOMS



Russian Roasted Potatoes With Mushrooms image

In traditional Russian cuisine, the foods and ingredients are reflective of the cold, harsh climate. These foods were meant to give as much warmth and energy as possible to survive the winters, so starchy, high carbohydrate foods and high protein/ fat foods became the main components in the cuisine. This is a wonderful recipe that is a favorite dish in the Russian countryside. It is simple yet so full of flavor, and sure to warm you up on a cold Winter's day!

Provided by Sommer Clary

Categories     Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 lbs potatoes, scrubbed and cut into 1 inch chunks
1 tablespoon extra virgin olive oil
1 lb fresh white mushroom, halved (or quartered if large)
6 garlic cloves, skins on
4 large shallots, quartered
1 sprig fresh rosemary
1 sprig fresh thyme
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 103.5, Fat 2, SaturatedFat 0.3, Sodium 9.6, Carbohydrate 19.1, Fiber 2.5, Sugar 1.8, Protein 3.9

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From foodandwine.com


ROASTED BABY POTATOES IN A HOMEMADE MUSHROOM SAUCE
2022-03-21 Instructions. Preheat oven to 425F. Place mushrooms, potatoes, garlic, olive oil, vinegar, salt, pepper, chili flakes, and thyme into a large mixing bowl. Toss until evenly coated. Pour into a large cast iron skillet and spread out evenly. Roast for 15 minutes.
From thecookiewriter.com


POTATOES WITH CREAM AND MUSHROOMS - NATASHA'S KITCHEN
2011-04-07 Place the carrots and onions back in to the pan, add 2 cups of Heavy Whipping Cream, 1 tsp of salt (or more to taste), 2 Tbsp of dill and bring everything to a simmer, than turn off the heat. 4. When potatoes are cooked, drain and transfer them in a large baking dish. 5.
From natashaskitchen.com


ROASTED BABY POTATOES WITH MUSHROOMS AND HERBS | HEALTHY …
Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss together potatoes, mushrooms and onions in a large bowl; drizzle with oil. Add salt, pepper, and 1 Tbsp rosemary; toss well to coat. Spread vegetables in a single layer in prepared pan; roast, stirring once, until potatoes are tender and browned, about 30-35 minutes.
From weightwatchers.com


OVEN ROASTED POTATOES, GREEN BEANS, MUSHROOMS AND ONIONS …
2015-04-28 Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, …
From robynwright.com


SCALLOPED POTATOES & SHALLOTS, MUSHROOMS, ROASTED GARLIC,
Preheat oven to 375°. Step 4. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat. Step 5. Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor ...
From myrecipes.com


PAN ROASTED MUSHROOMS - THE STAY AT HOME CHEF
Instructions. Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot. Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don't touch them. After 2-3 minutes flip the mushrooms over and cook for another 2-3 …
From thestayathomechef.com


ROASTED BABY POTATOES WITH MUSHROOMS AND HERBS | RECIPES | WW …
Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss together potatoes, mushrooms and onions in a large bowl; drizzle with oil. Add salt, pepper, and 1 Tbsp rosemary; toss well to coat. Spread vegetables in a single layer in prepared pan; roast, stirring once, until potatoes are tender and browned, about 30-35 minutes.
From weightwatchers.com


ALLRECIPES OVEN ROASTED RED POTATOES - THERESCIPES.INFO
Roasted Baby Red Potatoes Recipe - Food.com best www.food.com. directions. Preheat oven to 450 degrees. Spray an oven-proof dish with non-stick cooking spray.Add vegetables and drizzle with olive oil, tossing to coat. Sprinkle with freshly ground pepper and salt to taste.
From therecipes.info


SAUTEED POTATOES WITH MUSHROOMS | BABAGANOSH
2019-04-04 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.
From babaganosh.org


ROASTED WILD MUSHROOMS AND POTATOES RECIPE | ALLRECIPES
Roasted potatoes and mushrooms are seasoned with fresh tarragon and garlic and drizzled with sherry vinegar for a warm salad or side dish perfect for fall.
From avize.aussievitamin.com


ROASTED GARLIC & CREAMY POTATO SOUP WITH SEARED MUSHROOM
2016-02-02 1 (or 2) heads of garlic; 1 large yellow onion, peeled and chopped; 2 pounds (about 4 medium-large) russet potatoes, peeled, roughly chopped and boiled just …
From inspirededibles.ca


ROASTED POTATOES WITH GARLIC MUSHROOMS — EVERYDAY GOURMET
2022-05-10 Add the garlic and toss through the mushrooms. Season the mushrooms with a good pinch of salt and pepper. Cook for another 5-8 minutes until golden brown and soft. Remove heat and add the lemon zest and parsley. To serve, place the potatoes in a large dish. Dollop with yoghurt and finally scatter the mushrooms on top.
From everydaygourmet.tv


OVEN ROASTED MUSHROOMS (SAVORY SIDE DISH!) - EASY LOW CARB
2022-06-23 Instructions. Preheat the oven to 450°F and clean the mushrooms with a damp paper towel. Cut each mushroom in half and toss with remaining ingredients in a bowl. Place them on a large baking sheet, cut side down. Roast the mushrooms 18-20 minutes, or until tender and slightly browned.
From easylowcarb.com


WHAT TO SERVE WITH BEEF WELLINGTON: 7 EASY SIDE DISHES WITH …
2022-06-27 Preheat the oven to 375 ° F. Coat a baking dish with some baking spray or oil. Wash and clean your potatoes. Cut each one in half. Mix the olive oil, parmesan cheese, rosemary, garlic powder, paprika, salt, and pepper in a bowl. Place the potatoes on the baking dish. Pour the oil and cheese mixture on top.
From fitibility.com


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