Potatoes W Mushrooms Green Onions Recipes

Steps:

• Wash and remove any blemishes from potatoes, cut into bite size cubes, boil until tender, don't overcook. Drain and set aside
• Melt butter and olive oil in large skillet, add mushroom and brown on both sides, add chopped onions, cook for about 3 min. add the broth and simmer for 5 min. do not overcook mushrooms
• drain and reserve the juice, in case you need it later. add the mushrooms to the potatoes, stir gently. Add the crème and reheat. When I made this I only put 1 pint of crème, but you would get more sauce with twice as much crème, therefore I said 1 qt. of creme
• As the potatoes are reheating, add the Beurre Manie a little at a time to thicken sauce.
• Turn out to a large bowl , garnish with parsley and serve immediately.
• Beurre Manie is equal parts softened butter and flour. mix until smooth and creamy. Keep in the fridge ,covered. This is a wonderful thickening agent as when the butter is melting , the flour is released and VOILA no more lumps
• The reserved juice from the mushrooms can be used the next day to thin the sauce down, as I had leftovers.
• You could also add some cubed chicken and have a main dish. Just use your imagination

Steps:

• Heat oil in large frying pan.
• When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
• Season well and add butter.
• When melted, stir in garlic, onions and remaining ingredients.
• Cook 3 to 4 minutes, uncovered, over medium heat.
• Serve immediately.

Steps:

• Preheat oven to 375°F
• Pierce each potato in several places with fork.
• Place all potatoes directly on oven rack and bake until tender, about 1 hour.
• Meanwhile, melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add mushrooms; sauté until beginning to brown, stirring frequently, about 7 minutes.
• Add green onions; stir until wilted, about 1 minute. Set aside.
• Using oven mitts as aid, cut each potato lengthwise in half.
• Scoop cooked potato flesh into large bowl, leaving skin intact.
• Add cream cheese, sour cream, and remaining 4 tablespoons butter and mash well.
• Mix in mushroom mixture and 1/2 cup cheddar cheese.
• Season to taste with salt and pepper.
• Mound mashed potatoes in potato skins.
• Sprinkle each half with 1 tablespoon cheese.
• Place on baking sheet.
• (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 375°F
• Bake potatoes until heated through and cheese melts, about 25 minutes, or 35 minutes if potatoes have been refrigerated.

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.