Roasted Potatoes With Mushrooms Recipes

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ROASTED POTATOES WITH MUSHROOMS

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 17



Roasted Potatoes with Mushrooms image

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.

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

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20



Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole image

Steps:

  • Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
  • Preheat the oven to 400 degrees F.
  • Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
  • In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
  • Serve the mushrooms alongside the casserole.

Parsnips, Potatoes and Spinach Casserole
4 large starchy potatoes, peeled and cut into chunks
4 medium parsnips, peeled and chopped into chunks
Salt
1 small peeled onion
1 box frozen chopped organic spinach, defrosted and squeezed dry
2 tablespoons butter
About 1/2 cup milk
1/2 cup heavy cream
Freshly ground black pepper
Freshly grated nutmeg
2 eggs, beaten
1 cup grated Gruyere or Parmesan
Paprika
Roasted Mushrooms
2 1/2 pounds mixed mushrooms - when you bring them home, wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped
8 to 10 cloves garlic, crushed
Several sprigs fresh thyme
1/2 cup extra-virgin olive oil
1 lemon

ROASTED POTATOES WITH CRIMINI AND PORCINI MUSHROOMS

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



Roasted Potatoes with Crimini and Porcini Mushrooms image

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.

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

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

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



Roasted Potatoes with Green Beans and Mushrooms image

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

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

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



Roasted Wild Mushrooms and Potatoes image

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

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

ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE

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



Roasted Potatoes and Mushrooms with Melted Taleggio Cheese image

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.

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

HONEY-ROASTED POTATOES AND MUSHROOMS

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



Honey-Roasted Potatoes and Mushrooms image

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

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

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