CREAMY MUSHROOM-POTATO BAKE
The day I first made this, we'd invited a neighbor-a bachelor farmer-over, and I wanted to fix something hearty. It was a hit instantly. These days, our three sons enjoy it as a change from regular mashed potatoes. We've found that it's best served with beef...either with or without gravy. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
BEEF AND MUSHROOMS WITH SMASHED POTATOES
I was inspired to make this recipe after I couldn't stop thinking of a similar dish served in my elementary school cafeteria more than 50 years ago! I like that it's quick to make, and my husband and grandchildren love it. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes., Meanwhile, in a large skillet, cook and crumble beef with mushrooms and onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour, 1/2 teaspoon pepper and 1/4 teaspoon salt until blended. Gradually stir in broth; bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring occasionally., Drain potatoes; return to pan. Mash potatoes to desired consistency, adding butter, cream and the remaining salt and pepper. Spoon into bowls; top with beef mixture. Sprinkle with fried onions.
Nutrition Facts : Calories 517 calories, Fat 26g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 896mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
MUSHROOM & POTATO SKILLET
Make and share this Mushroom & Potato Skillet recipe from Food.com.
Provided by Dancer
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl add potatoes in a small amount of salted water, cook, covered for 20 to 25 minutes.
- Drain and set aside to cool.
- In a large skillet with oil saute sliced mushrooms and finely chopped onion until tender about 5 minutes.
- Peel and slice the potatoes, then add to the skillet.
- Sprinkle with salt and pepper.
- Cook over medium heat for 5 minutes, or until heated through, turning occasionally.
- Add sour cream.
- Sprinkle with fresh dillweed.
Nutrition Facts : Calories 233.4, Fat 13.2, SaturatedFat 4.7, Cholesterol 12.7, Sodium 316.5, Carbohydrate 25.8, Fiber 3.5, Sugar 3, Protein 5.2
POTATO & MUSHROOM SKILLET
Simply tasty and full of vitamins. A new clever way to serve potatoes. From Vida, a weekly German ladies magazine. I have tried this recipe twice with success and served it as a main dish on our non-meat nights.
Provided by sunny_day
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
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!
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