MUSHROOM AND SWEET POTATO POTPIE
The last time I was in the U.S., I had an amazing mushroom and beer pot pie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! - Iben Ravn, Copenhagen, Denmark
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms., In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms., Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet., Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
SWEET POTATO AND MUSHROOM CARBONARA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Peel the sweet potatoes and pass through a spiralizer. You should get about 6 cups of "noodles." Cut the noodles with scissors to make 8- to 10-inch pieces.
- Cook the bacon in a large Dutch oven over medium-high heat until well browned, 4 to 6 minutes. Remove the bacon to a paper-lined plate, add the mushrooms to the pan and sauté until softened, 2 to 3 minutes. Add the baby kale, red pepper flakes, garlic and some salt and pepper, then cook for 30 seconds just to soften.
- Add the sweet potato noodles and 3/4 cup water to the pan and gently toss to cook the noodles until they are just approaching al dente, 3 to 4 minutes. Add an additional 1/4 cup water, if necessary, to "steam" the noodles.
- Beat the Parmesan and eggs together in a bowl. Roughly chop the bacon.
- Turn the heat off under the noodles and add the egg mixture. Toss to coat the noodles well. Top with more cheese and sprinkle with the bacon, lots of cracked black pepper and the chives or parsley.
SWEET POTATO NOODLES WITH BEEF AND MUSHROOMS (JAPCHAE)
Japchae is the perfect Korean dish to serve at a big party. This stir-fry favorite uses glassy sweet potato noodles that absorb the flavors of the beef, soy and sesame while retaining their unique texture. The beef can be substituted with shrimp, pork or even just more veggies.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put the beef in a medium bowl with 1 tablespoon sesame oil, 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 tablespoon minced garlic and mix until the meat is completely coated. Set aside.
- Put the shiitake mushrooms in a small bowl and pour in enough hot water to cover. Set aside to soften for 25 minutes. Remove the softened mushrooms from the liquid, slice thinly and set aside.
- Heat 2 tablespoons sesame oil in a large skillet. Add 2 tablespoons minced garlic, the shiitake mushrooms, shishito peppers, carrots, onions and red bell peppers and cook until slightly soft but still crunchy, for 3 minutes. Add 2 tablespoons soy sauce and continue to cook for an additional minute. Transfer to a bowl and set aside. Set the skillet aside for cooking the beef.
- Prepare a medium bowl of ice water. Bring a medium saucepan of salted water to a boil, and then add the spinach and cook for 1 minute. Remove with a slotted spoon and immediately add to the ice water. Drain the spinach and squeeze with your hands to remove the excess liquid. Roughly chop and set aside.
- In the same pan of boiling water, add the noodles and cook according to the package directions. Drain the noodles in a strainer and rinse thoroughly with cold water. Add 2 tablespoons sesame oil to the noodles and toss with your hands or tongs so they are well coated and do not stick together. Leave the noodles in the strainer and set aside.
- Place the reserved skillet over medium-high heat and cook the beef with the marinade until brown, for 3 to 4 minutes.
- Combine the noodles, vegetables and beef in a large bowl. Add the remaining 7 tablespoons sesame oil, 7 tablespoons soy sauce, 1/4 cup brown sugar, the remaining garlic, the mirin, fish sauce, rice vinegar and black pepper. Mix together, using your hands or tongs, until all the ingredients are incorporated.
- Transfer to a large serving bowl and sprinkle with sesame seeds.
SWEET POTATO BREAKFAST CASSEROLE WITH MUSHROOMS AND SPINACH
This sweet potato casserole is a great breakfast dish to make on Sunday night to have for the coming work week.
Provided by Meghan Culp
Categories Breakfast and Brunch Eggs
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Cook and stir sausage and onion in a skillet until browned, about 5 minutes. Drain excess grease.
- Arrange sweet potato fries in the casserole dish in a single layer. Layer spinach, mushrooms, and sausage mixture on top. Whisk eggs together in a bowl. Season with seasoning salt and pour into the casserole. Cover with Cheddar cheese.
- Bake in the preheated oven, uncovered, until set, about 35 minutes. Let rest for at least 5 minutes before cutting and serving.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 14.9 g, Cholesterol 255.8 mg, Fat 20.5 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 8.1 g, Sodium 515 mg, Sugar 6.7 g
SWEET POTATO MUSHROOM PENNE RECIPE BY TASTY
Here's what you need: sweet potatoes, olive oil, wild mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives
Provided by Vaughn Vreeland
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.
- Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.
- Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.
- In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.
- Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.
- Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.
- Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.
- Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.
- Add the penne and mushrooms and coat evenly in the sauce.
- Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.
- Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 911 calories, Carbohydrate 112 grams, Fat 43 grams, Fiber 7 grams, Protein 19 grams, Sugar 19 grams
CHICKEN & SWEET POTATO POTPIE
Chicken potpie is a top 10 comfort food for me. To save time, we use ready-made phyllo dough and rotisserie chicken, then add sweet potatoes and red peppers. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 3-4 minutes. Stir in sweet potato, red pepper and celery; cook 5 minutes longer. Add 1/4 cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes., Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes., Meanwhile, stack all 5 sheets of phyllo dough. Roll up lengthwise; cut crosswise into 1/2-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over chicken mixture.
Nutrition Facts : Calories 329 calories, Fat 10g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 517mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
MUSHROOM AND SWEET POTATO FRITTATA
Topped with sautéed onions and melty cheese, this cremini mushroom frittata already looked like a winner. But the sweet potatoes inside seal the win.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook potatoes in boiling water 3 min.; drain. Set aside.
- Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
- Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
- Bake 20 to 25 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 300 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
SWEET POTATOES WITH MUSHROOMS & ROSEMARY
Not sure what to do with sweet potatoes? Here's the perfect answer
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
- Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.
Nutrition Facts : Calories 359 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 0.47 milligram of sodium
CHICKEN-MUSHROOM POT PIE WITH SWEET POTATO CRUST
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer from skillet to paper towels; drain and cool. Crumble; set aside.
- Discard all but 2 tablespoons bacon drippings in skillet. Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
- Sprinkle mushroom mixture with flour; stir until moistened. Stir in broth and salt. Cook about 2 minutes, stirring frequently, until mixture boils and thickens. Stir in chicken; sprinkle with Swiss chard. Cover; cook 2 to 3 minutes or until Swiss chard is partially softened. Remove 1/4 cup of the Swiss chard; reserve. Stir bacon into mixture in skillet.
- Pour chicken-mushroom mixture into casserole. Heat sweet potatoes as directed on bag until 160°F; stir. Swirl reserved Swiss chard into sweet potatoes with spoon. Spoon evenly over mushroom mixture; spread evenly.
- Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown. Cool 5 to 10 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
WILD MUSHROOM AND SWEET POTATO GRATIN
Make and share this Wild Mushroom And Sweet Potato Gratin recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet saute mushrooms and shallots in olive oil until tender.
- Add chopped parsley,chicken broth, salt and pepper and mix together.
- In medium casserole dish place half of the sliced sweet potatoes, add half of the mushroom mixture, followed by half of the cheese.
- Continue one or more layer in the same order.
- Cover and bake at 425 degrees for 30 minutes.
- Uncover and bake for 20 more minutes.
Nutrition Facts : Calories 140.9, Fat 5.7, SaturatedFat 2.8, Cholesterol 15.7, Sodium 342, Carbohydrate 16.9, Fiber 2.7, Sugar 4, Protein 6.9
SWEET POTATOES WITH MUSHROOMS, ONION, AND THYME
Roasting the potatoes with the onion accentuates the natural sweetness of both..with the earthy taste of mushrooms you have a real winner!
Provided by TishT
Categories Yam/Sweet Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees F.
- Arrange the sweet potatoes, onion, and mushrooms in a large roasting pan or baking dish, about 13 X 9.
- Drizzle evenly with olive oil, sprinkle with thyme, salt and pepper, and stir to coat vegetables.
- Roast vegetables until golden and tender, turning occasionally with a spatula, about 45 minutes.
- Serve immediately.
MUSHROOM POTPIE
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don't suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Categories dinner, casseroles, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
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