POTATO-MUSHROOM PIE
This gratin combines two comforting ingredients to their mutual advantage --and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots alongside more potatoes. Fresh thyme gives the pie herbal undertones; Gruyere and Parmesan, melting in and around the layers during baking, make it soul-satisfying.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 13-by-9-inch baking dish; set aside. Melt butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add half of the mushrooms; cook until they are slightly softened. Add remaining mushrooms; cook, stirring occasionally, until mushrooms have released their juices and most of the liquid has evaporated, 8 to 10 minutes. Add wine; cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Remove from heat. Season with salt and pepper.
- Combine cheeses in a small bowl; set aside. Cover bottom of prepared dish with potato slices, slightly overlapping them. Sprinkle with half of the thyme and a pinch each of salt and pepper. Sprinkle with 1/3 of the cheese and half of the mushroom mixture. Repeat layering process, using all but 2 tablespoons cheese. Arrange remaining potato slices, slightly overlapping, around the edge of the dish. Stir together milk and cream in a bowl, and pour over top. At this point, dish can be refrigerated, covered, up to 1 day; let stand at room temperature 30 minutes before baking.
- Cover loosely with foil, and bake until bubbling, about 1 hour. Remove foil, and sprinkle with reserved cheese. Bake until top is golden, 20 to 30 minutes more. Transfer dish to a wire rack; let cool 10 minutes before serving.
BAKED POTATO WITH MUSHROOMS
A big baked potato topped with sauteed mushrooms and a dollop of yogurt is a filling, easy meal after a long day at the office or before a game. Speed up the cook time by starting in the microwave! I like to serve it with a salad or green beans.
Provided by MOTTSBELA
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Pierce potato a few times with a fork. Place on a microwave safe plate, and cook 10 minutes in the microwave on high, until tender but not mushy. Transfer potato to a baking dish, and bake 15 minutes in the preheated oven.
- Melt butter in a saucepan over medium heat. Mix in onion. Cook and stir until tender. Mix in mushrooms. Season with salt. Reduce heat to low, cover, and let sit 5 minutes, or until mushrooms are tender. Serve potato topped with the mushrooms and yogurt.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 71.7 g, Cholesterol 31.1 mg, Fat 12.1 g, Fiber 9.1 g, Protein 10.9 g, SaturatedFat 7.5 g, Sodium 50.8 mg, Sugar 7.5 g
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
MUSHROOM, SPINACH & POTATO PIE
A low fat, superhealthy, vegetarian midweek meal - you can even freeze any leftovers for later
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Wilt spinach in a colander by pouring a kettleful of hot water over it.
- Heat half the oil in a large non-stick pan and fry mushrooms on a high heat until golden. Add garlic and cook for 1 min, then tip in stock, mustard, nutmeg and potatoes. Bubble for a few mins until reduced. Season, then remove from the heat; add crème fraîche and spinach. Pour into a pie dish and allow to cool for a few mins.
- Brush filo with remaining oil, quarter sheets then loosely scrunch up and lay on top of pie filling. Bake for 20-25 mins until golden. Serve with vegetables.
Nutrition Facts : Calories 215 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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.
DEVONSHIRE POTATO MUSHROOM PIE
Make and share this Devonshire Potato Mushroom Pie recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
- Saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
- Spoon this over the potato layer.
- Spread sour cream over the onion/mushroom mixture.
- Top with remaining potatoes.
- Sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.
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.
SWISS POTATO AND MUSHROOM PIE
Leaving the skin on the potatoes saves time and adds fiber and color to this dish, and the potatoes form the crust. Serve with salad as a meatless meal or as a brunch addition. Recipe #78579 is great for greasing the pie plate. From Foodland Ontario booklet. I used a large sweet onion, the whole medium red pepper instead of the 1/2 indicated, and thyme for the seasoning. Served this yummy dish with green salad, crusty bread and butter, and fresh fruit with recipe #91801 for dessert.
Provided by foodtvfan
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook whole potatoes in water until tender, about 15 to 20 minutes. Cool.
- Thinly slice cooked and cooled potatoes to yield about 4-1/2 cups.
- Lightly grease a 9-inch pie plate.
- Arrange half of the potato slices in overlapping circles in the pie plate.
- Sprinkle with salt to taste. Set aside.
- In a large skillet, melt butter over medium heat.
- Cook onion, garlic and mushrooms, stirring often, for 7 to 10 minutes or until liquid has completely evaporated.
- Set aside 2 tablespoons of the red pepper.
- Stir remaining red pepper, Parmesan cheese, tarragon (or other seasoning), and pepper into mushroom mixture.
- Spread mushroom mixture over potato layer.
- Sprinkle half of the Swiss cheese over top.
- Arrange remaining potato slices in overlapping circles on top of the cheese.
- Sprinkle with salt to taste.
- Top with the reserved red pepper.
- Beat egg and milk together.
- Pour egg mixture evenly over all.
- Sprinkle with remaining Swiss cheese.
- Bake in 350 degree Fahrenheit oven for 35 to 40 minutes or until golden and center is hot.
- Let stand for 10 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 467.6, Fat 21, SaturatedFat 12.6, Cholesterol 112, Sodium 255.9, Carbohydrate 49.3, Fiber 6.8, Sugar 6.5, Protein 23.7
POTATO AND MUSHROOM PIE
Make and share this Potato and Mushroom Pie recipe from Food.com.
Provided by southern chef in lo
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place a layer of half the mashed potatoes in a buttered 9-inch pie pan.
- Sauté the mushrooms and onions in the butter, add the lemon juice, salt, and pepper mix well.
- Spoon over the potato layer.
- Spread the sour cream over the mushroom and onion layer.
- Top with the remaining mashed potatoes.
- Bake at 350°F for 45 minutes or until browned.
Nutrition Facts : Calories 169, Fat 8.5, SaturatedFat 5.2, Cholesterol 20.7, Sodium 452.5, Carbohydrate 20.6, Fiber 1.9, Sugar 2.2, Protein 3.3
VEGETABLE AND MUSHROOM POT PIE
Provided by Elaine Louie
Categories brunch, dinner, lunch
Time 2h30m
Yield 2 pot pies (2 servings)
Number Of Ingredients 22
Steps:
- For the mushroom stock: In a large pot, combine onion, carrots, garlic, ground dried mushrooms, fresh white mushrooms and 10 cups water. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 1 1/2 hours; there will be about 4 cups. Pour through a strainer lined with cheesecloth, reserving stock and discarding the solids.
- Return stock to the pot, and add tomatoes. Place over high heat and boil until reduced by half. Strain into a clean pot, and return to medium heat. Knead together the butter and flour, and add to the broth. Simmer for 5 minutes, and add lemon juice, Madeira, and salt and pepper to taste. Cool the stock by placing the pot in a large bowl of ice, then cover and refrigerate until well-chilled. May be refrigerated for up to 3 days, or frozen for up to 2 months.
- For the filling: In a large sauté pan over medium heat, melt the butter and add fresh wild or cultivated mushrooms. Sauté until the mushrooms release their liquid, 5 to 7 minutes, and immediately remove from heat. Add the liquid to the chilled mushroom stock. Cover and refrigerate the mushrooms until well-chilled; there should be about 1 cup cooked mushrooms.
- Bring a large pot of water to a boil, and set aside a large bowl of ice water. Cook or blanch vegetable one at time until each is barely tender, about 10 minutes for fingerling potatoes, 5 minutes for whole baby carrots, parsnips or turnips. Leeks and squash do not need to be blanched. Remove the vegetables with a slotted spoon and place in the ice water to cool. When all vegetables are blanched and cooled, drain the vegetables, cover and refrigerate until well-chilled; there should be about 3 cups cooked vegetables.
- For assembly: Preheat oven to 400 degrees. Divide chilled vegetables and mushrooms between two 1-quart ceramic soufflé dishes about 6 inches in diameter and 3 1/2 inches deep. Pour 1 cup chilled stock into each dish; reserve any remaining stock for another use. Top each dish with 1 tablespoon chopped herbs and 1/2 tablespoon truffle butter, if using.
- Cut rounds of puff pastry large enough to overhang the dish by 1 1/2 to 2 inches. In a small bowl or cup, beat the egg with the milk. Brush the edge of each round with the egg wash, then invert and place on the dish so the egg helps seal the dish. The puff pastry should not touch the filling or it won't puff when cooked. Brush tops of pies with remaining egg wash. Place dishes on a baking sheet and bake for 25 minutes. Check to see if pastry is golden, and if necessary, bake 5 to 10 more minutes.
- To serve, run a sharp knife around the inside edge of each dish, lifting off the dome in one piece. Place the dome at an angle, top side down, and ladle the vegetables onto half the dome so they spill onto the plate like a cornucopia.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 270 milligrams, Sugar 6 grams, TransFat 0 grams
POTATOES WITH MUSHROOMS 'N' PEAS
Tamara Hanson of Big Lake, Minnesota loves this "remarkably easy dish" she prepares in her microwave, especially in summer. The buttery flavor and tender veggies make this the perfect side dish to virtually any entree.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a 1-qt. microwave-safe dish, combine the potatoes, butter, salt and pepper. Cover and microwave on high for 4 minutes or until crisp-tender. Stir in mushrooms and peas; cover and cook 2-3 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 158 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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.
More about "potatoandmushroompie recipes"
RACHEL RODDY’S POTATO AND MUSHROOM BAKE RECIPE
From theguardian.com
POTATO MUSHROOM PIE WITH CARAMELIZED ONIONS
From idahopotato.com
LEEK AND MUSHROOM POTATO PIE (PUFF PASTRY) - EVERYDAY …
From everydayhealthyrecipes.com
SCALLOPED POTATOES WITH MUSHROOMS | CANADIAN …
From dairyfarmersofcanada.ca
POTATOES WITH ONIONS AND MUSHROOMS - YUMMIEST FOOD
From yummiestfood.com
GRILLED POTATOES AND MUSHROOMS - POCKET CHANGE …
From pocketchangegourmet.com
WILD MUSHROOM POTATO PIE - KEEPIN' IT KIND
From keepinitkind.com
MUSHROOM POTATO CHOWDER - DAMN DELICIOUS
From damndelicious.net
POTATO AND MUSHROOM GRATIN | THE RECIPE CRITIC
From therecipecritic.com
POTATO-CRUSTED MUSHROOM TARTS | FOODLAND ONTARIO
From ontario.ca
BUTTER SAUTEED POTATOES AND MUSHROOMS - RASA MALAYSIA
From rasamalaysia.com
FRIED POTATOES WITH MUSHROOMS AND ONIONS - GOLUBKA KITCHEN
From golubkakitchen.com
ROASTED POTATOES AND MUSHROOMS - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
MUSHROOM POTATO PIE | SO DELICIOUS
From sodelicious.recipes
MUSHROOM-THYME POT PIES RECIPE | BON APPéTIT
From bonappetit.com
SAUTEED POTATOES WITH MUSHROOMS | BABAGANOSH
From babaganosh.org
POTATO AND MUSHROOM BAKE RECIPE | MYRECIPES
From myrecipes.com
POTATOES WITH MUSHROOMS (VEGAN & EASY RECIPE) | COOKTORIA
From cooktoria.com
SIMPLE POTATO MUSHROOM SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
POTATO-AND-MUSHROOM PAN ROAST RECIPE - GRACE PARISI
From foodandwine.com
CREAMY MUSHROOM POT PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
MAKE-AHEAD MUSHROOM POTATO BAKE | FOODLAND ONTARIO
From ontario.ca
POTATO AND MUSHROOM PIE - NIKIB - MAKING FOOD WITH LOVE
From nikibfood.com
MUSHROOM POTPIE RECIPE | REAL SIMPLE
From realsimple.com
POTATO AND MUSHROOM FRY-UP RECIPE | GOOD FOOD
From goodfood.com.au
POTATO-MUSHROOM GRATIN RECIPE | MYRECIPES
From myrecipes.com
VEGETARIAN MUSHROOM POT PIE {WITH VEGAN OPTION} - THE ... - THE …
From thebusybaker.ca
OVEN ROASTED POTATOES & MUSHROOMS - TEASPOON OF GOODNESS
From teaspoonofgoodness.com
A CREAMY PIE FILLED WITH POTATO AND CHEESE - GREEDY GOURMET
From greedygourmet.com
POTATOES WITH CREAM AND MUSHROOMS - NATASHA'S KITCHEN
From natashaskitchen.com
POTATO AND MUSHROOM PIE | FOOD TO LOVE
From foodtolove.co.nz
POTATO AND BUTTER PIE WITH MUSHROOM GRAVY AND WILTED SPINACH
From bbc.co.uk
STUFFED MUSHROOM STUFFED POTATO - | BAKERSBEANS (WANDA BAKER)
From bakersbeans.ca
10 BEST MUSHROOM TOMATO POTATO RECIPES | YUMMLY
From yummly.com
BAKED POTATOES AND MUSHROOMS - 5 MINUTES IS ALL IT TAKES
From nikibfood.com
EASY VEGAN POTATO AND ONION POT PIE - FOODBYMARIA RECIPES
From foodbymaria.com
BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT - MUSHROOMS …
From mushrooms.ca
You'll also love