Roasted Wild Mushrooms And Potatoes Recipes

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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 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.

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.

GRILLED SALMON SALAD WITH WILD MUSHROOMS AND ROASTED POTATOES



Grilled Salmon Salad with Wild Mushrooms and Roasted Potatoes image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup light cream
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh dill or 1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil
1 pound fresh mushrooms, sliced
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (8-ounce) salmon fillets
6 cups mixed salad greens
2 cups Paprika Roasted Potatoes at room temperature, recipe follows

Steps:

  • Prepare the dressing: Heat the oil in a small saucepan, and saute the shallots over medium heat until soft. Stir in the cream, mustard, dill, salt, and pepper. Bring to a boil, then quickly lower the heat and simmer until reduced by half. Remove the pan from the heat, pour the dressing into a bowl, and set the dressing aside and cool to room temperature. Heat 2 tablespoons of the oil in a large skillet, and saute the mushrooms over medium heat until they are tender. Transfer them to a bowl and let cool. Preheat the broiler or grill. Mix together the remaining 2 tablespoons oil with the lemon juice, dill, salt and pepper; brush this over the salmon fillets. If you are grilling, cook the fillets about 6 inches away from the heat source, or if you're broiling, about 4 inches away. Cook for 2 to 3 minutes on each side, or according to taste. Spread the salad greens out over a large platter, and top with the cooled mushrooms. Arrange the roasted potatoes around the edge of the platter. Place the salmon fillets over the mushrooms and drizzle with the dressing. Serve immediately.

ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD



Roasted Salmon Glazed With Brown Sugar and Mustard image

This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.

Provided by Sam Sifton

Categories     dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course

Time 15m

Yield Number of servings vary

Number Of Ingredients 4

Salmon fillets, preferably wild or farmed organically
Dijon mustard
Brown sugar
Salt and black pepper

Steps:

  • Heat your oven to 400 degrees.
  • Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
  • Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN WITH TRUFFLES, WILD MUSHROOMS AND POTATOES



Chicken with Truffles, Wild Mushrooms and Potatoes image

Categories     Sauce     Chicken     Mushroom     Potato     Poultry     Roast     Christmas     Thanksgiving     Bacon     Winter     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 pound chicken wings
4 shallots, sliced
1 cup dry white wine
4 cups canned low-salt chicken broth
1 6- to 7-pound roasting chicken
8 fresh thyme sprigs
6 garlic cloves
12 slices black truffle or 2 teaspoons black truffle sauce*
2 teaspoons white truffle oil**
1 1/2 pounds Yukon Gold potatoes, peeled, cut into ‟-inch pieces
1 pound shiitake mushrooms, stemmed
3 thick bacon slices, cut into 1/2-inch pieces
1 cup frozen peas, thawed
2 tablespoons (1/4 stick) butter

Steps:

  • Chicken with Truffles, Wild Mushrooms and Potatoes
  • Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil. Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.
  • Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper. Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.
  • Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce.
  • *Black truffles and black truffle sauce are available at specialty foods stores.
  • **Available at Italian markets, specialty foods stores and some supermarkets.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS



Roasted Potatoes with Green Beans and Mushrooms image

Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.

Provided by Laurie

Time 50m

Yield 6

Number Of Ingredients 7

1 (1 ounce) package dry onion soup mix (such as Lipton®)
¼ cup olive oil
6 medium red potatoes, quartered
½ pound fresh green beans, trimmed
2 medium (blank)s portobello mushroom caps, chopped
½ cup matchstick carrots
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
  • Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
  • Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

Nutrition Facts : Calories 287 calories, Carbohydrate 42.4 g, Fat 11.8 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 437.5 mg, Sugar 4.1 g

ROAST PHEASANT WITH WILD MUSHROOM DUXELLES AND ROASTED VEGETABLES



Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 teaspoons olive oil
2 cloves garlic, peeled and minced
2 1/2 cups mixed wild mushrooms, like shiitake, cremini and portobello
1 tablespoon chopped Italian parsley
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 pheasants, wing tips removed
2 heads roasted garlic
8 medium-size carrots, peeled, halved crosswise and quartered lengthwise
4 small baking potatoes, peeled and cut into 6 pieces
6 small onions, peeled and quartered

Steps:

  • Preheat the oven to 450 degrees. Place 1/2 teaspoon of the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook for about 15 seconds. Add the mushrooms and cook, stirring frequently, until the mushrooms have given off their liquid and most liquid has evaporated, about 10 minutes. Stir in the parsley, 1/2 teaspoon of salt and pepper to taste.
  • Use your fingers to carefully loosen the skin over the breasts on each pheasant. Place some of the mushroom duxelle under the skin of each bird. Place 1 head of roasted garlic into the cavity of each bird. Rub the remaining teaspoon of olive oil over the skin of the pheasants. Season with salt and pepper. Tie the legs together. Place in a large roasting pan and surround with the carrots, potatoes and onions.
  • Roast for 15 minutes, stopping once to run a spatula under the pheasants to prevent them from sticking. Lower the oven temperature to 350 degrees. Roast until the juices run slightly pink when pricked with a fork in the thickest part of the leg, about 30 minutes longer. Let stand for 10 minutes. Remove the string. Season the vegetables with salt and pepper. Cut the pheasants in half and serve with the roasted vegetables.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 20 grams, Fiber 9 grams, Protein 51 grams, SaturatedFat 5 grams, Sodium 470 milligrams, Sugar 13 grams

ROAST BEEF WITH WILD MUSHROOM SAUCE AND CARAMELIZED-SHALLOT MASHED POTATOES



Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes image

Provided by Jeanne Thiel Kelley

Categories     Milk/Cream     Mushroom     Roast     Christmas     Dinner     Beef Tenderloin     Brandy     Winter     Family Reunion     Shallot     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons minced fresh thyme, divided
2 teaspoons coarse kosher salt
3 garlic cloves, pressed, divided
1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
4 tablespoons olive oil, divided, plus additional for brushing
8 ounces fresh oyster mushrooms, sliced (about 4 cups lightly packed)
8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
2 tablespoons minced shallot
4 tablespoons brandy, divided
1/2 cup whipping cream
1 rounded tablespoon all purpose flour
Beef Reduction
Caramelized-Shallot Mashed Potatoes
2 tablespoons minced fresh Italian parsley

Steps:

  • Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl. Rub salt mixture over beef tenderloin. Wrap in plastic. Place in 11x7x2-inch baking dish and chill at least 1 day and up to 3 days.
  • Heat 3 tablespoons oil in heavy large skillet over high heat. Add oyster and chanterelle mushrooms and sauté until browned, about 8 minutes. Add minced shallot, 1 pressed garlic clove, and 1 teaspoon thyme; sauté 2 minutes. Add 2 tablespoons brandy and stir 20 seconds. Add cream; stir until almost all liquid is absorbed, about 3 minutes. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Preheat oven to 400°F. Brush heavy large roasting pan with oil. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef tenderloin and cook until browned on all sides, about 5 minutes Total. Transfer to prepared roasting pan. Roast until instant-read thermometer inserted into center registers 118°F for rare, about 28 minutes. Transfer beef to cutting board; let rest 10 minutes.
  • Meanwhile, rewarm mushroom mixture. Sprinkle flour over; stir to coat. Add remaining 2 tablespoons brandy to roasting pan. Heat over medium heat, scraping up browned bits, then add to mushroom mixture. Add Beef Reduction to mushrooms and bring to boil. Reduce heat to medium-high and simmer until slightly thickened, about 5 minutes. Stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper.
  • Thinly slice beef. Divide Caramelized-Shallot Mashed Potatoes among 6 plates. Arrange beef slices on plates. Spoon mushroom sauce over, sprinkle with parsley, and serve.

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Top Asked Questions

Can you cook mushrooms and potatoes together?
Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day. 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!
How long to bake potatoes and mushrooms in oven?
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.
What is the best way to cook wild mushrooms?
For the wild mushrooms, Chef John is using a tasty combination of chanterelle, oyster, trumpet, and clamshell mushrooms. He sautés them with chopped pancetta before giving them a quick roast with halved small potatoes. The mushrooms come out of the oven beautifully caramelized with a meaty texture and the potatoes are tender and golden brown.
How to cook potatoes in the oven with garlic?
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.

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