Norwegian Potato Mushroom Bake Recipes

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.

Steps:

• Bring a large pot of salted water to a boil to cook the potatoes.
• Boil the potatoes 15 to 20 minutes, until fork tender.
• When potatoes are done, drain and set aside to cool until cool enough to touch.
• When potatoes are cool, stir cream and butter over medium low heat in a medium pot until butter has melted and mixture is smooth.
• Once potatoes are cool enough to touch, run potatoes through a ricer.
• Stir butter and cream mixture into the riced potatoes and beat potatoes until smooth using a whisk or hand mixer.
• Stir in black pepper and sea salt and set potatoes aside.

Steps:

• Preheat the oven to 425°F Spray a 9x9 glass baking dish with cooking spray.
• Melt the butter in a frying pan then saute the mushrooms for 5 minutes. Meanwhile, mix the remaining ingredients, except for the chives, in a large bowl.
• Scatter the mushrooms in the bottom of the glass dish, top evenly with the potatoes.
• Bake until the potatoes are slightly browned, roughly 15-20 minutes. Sprinkle with chives & serve.

Steps:

• Cook potatoes in boiling salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. Add the potatoes and stir gently until coated and heated through.

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.

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
• Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.