Duesseldorfer Potato Mushrooms Recipes

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

Steps:

• In a bowl, combine soup, milk and onion. Stir in the potatoes. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until bubbly.

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.

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Steps:

• Peel potatoes, cut out from the bottom so that they look as if there is a stem sticking out. (The potatoes cut in halves and scoop out in a special manner so that they look like halved mushrooms.).
• Put them in water and cook until tender.
• While potatoes are cooking:.
• Slice and blanch green onions.
• Chop onion and pork finely.
• Put them together into a pre-heated pan and saute until pork is cooked and onion is tender.
• Add white wine, salt, pepper, spices, cream, mustard, and cabbage.
• Serve "potato mushrooms" on plate . Fill with green onions and top with the cabbage/onion mixture.

Steps:

• Cut potatoes in half (or more if the potatoes are not small).
• Cut tomatoes in half and slice green onion.
• Add oil to skillet on medium heat.
• Add potatoes and fry for approx.
• 10 minutes.
• Season with salt.
• Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
• Generously season with salt and pepper.
• Add cherry tomatoes& green onion and cook for 1 minute.
• Ready to serve.
• For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
• Serve some dip on top each serving.
• Guten Appetit!