Roasted Potatoes With Crimini And Porcini Mushrooms Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Toss the potatoes, mushrooms, olive oil, thyme and rosemary in a large bowl. Season with some salt and pepper and toss again.
• Spread the vegetables on a large baking sheet and dot with the butter. Roast until golden brown and fork tender, about 20 minutes. Remove the thyme sprigs and serve hot.

Steps:

• Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
• Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
• Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
• Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
• **Italian cream cheese; sold at many supermarkets and at Italian markets.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

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.

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.

Steps:

• Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
• Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
• Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
• Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.