Creamy Mushroom Potato Bake Recipes

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BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT



Baked Potatoes With Creamy Mushroom Ragout image

One of my favourite things about mushrooms is the way they add hearty flavour and texture to meatless dishes. Take this recipe, for example, where a hearty vegetarian-friendly mushroom ragout elevates the humble baked potato from simple side dish to a meal in itself.

Provided by Mary Jenny

Categories     Potato

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

4 large baking potatoes, washed and scrubbed
1 teaspoon olive oil
kosher salt
2 tablespoons butter
2 tablespoons olive oil
1 lb mixed fresh mushrooms, sliced
1 cup thinly sliced shallot
3 tablespoons flour
1 cup chicken broth (or vegetable broth)
1/2 cup dry white wine
1 tablespoon sweet paprika
1/2 cup sour cream
2 tablespoons chopped fresh dill
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Bake the Potatoes:.
  • Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
  • Prepare the Mushroom Ragout:.
  • While the potatoes are baking, prepare the ragout.
  • In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
  • Assembly:.
  • Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
  • Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
  • Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
  • Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
  • http://www.crumbblog.com/.

CREAMY MUSHROOM POTATO BAKE



Creamy Mushroom Potato Bake image

Make and share this Creamy Mushroom Potato Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs white potatoes, peeled
1 onion, finely chopped
1/2 lb fresh mushrooms, chopped
3 tablespoons butter or 3 tablespoons margarine, divided
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese

Steps:

  • In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
  • In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
  • Stir into potatoes; add sour cream, salt, and pepper; mix well.
  • Spoon into a greased 2 quart baking dish.
  • Sprinkle with Parmesan.
  • Dot with remaining butter.
  • Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.

Nutrition Facts : Calories 174.6, Fat 6.8, SaturatedFat 4.2, Cholesterol 16.4, Sodium 575.3, Carbohydrate 25.4, Fiber 2.7, Sugar 1.9, Protein 4.3

CHEESY MUSHROOM POTATO CASSEROLE



Cheesy Mushroom Potato Casserole image

Perfect for the holiday table, this tasty casserole combines mushrooms and cream cheese to make an extra-creamy potato side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 5

Number Of Ingredients 9

2 tablespoons butter
1 package (8 oz) sliced crimini or baby bella mushrooms
1 box Betty Crocker™ scalloped potatoes
2 2/3 cups water
1 package (8 oz) cream cheese
3/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, heat butter over medium-high heat until melted. Stir in mushrooms; cook 4 to 6 minutes or until lightly brown and tender. Place potatoes (from scalloped potato box) and mushrooms in baking dish.
  • In 2-quart saucepan, heat water to boiling; stir in sauce mix (from scalloped potato box) and cream cheese with whisk until cream cheese is melted and sauce mix is dissolved. Pour over potatoes and mushrooms in baking dish. Bake 30 to 35 minutes or until potatoes are tender.
  • Meanwhile, in small bowl, mix Topping ingredients. Stir potatoes; sprinkle topping over potatoes. Bake 5 to 7 minutes longer or until topping is golden brown. Let stand 5 minutes before serving (sauce will thicken as it stands).

Nutrition Facts : Calories 430, Carbohydrate 37 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 3 g, TransFat 1 g

POTATO MUSHROOM BAKE



Potato Mushroom Bake image

This is an interesting but very tasty recipe. When I use to go to my mom's house and she would invite company while I was there, this was one of the recipes she would request that I make. Enjoy!!!

Provided by kzbhansen

Categories     Potato

Time 1h40m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 8

3 medium potatoes or 3 large potatoes, peeled and sliced
1 onion, sliced
1/4 lb mushroom, fresh, sliced
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon tarragon
1 cup whipping cream
2 -3 tablespoons parsley

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.

Nutrition Facts : Calories 348.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 471.9, Carbohydrate 33.7, Fiber 4.3, Sugar 3, Protein 5.8

CREAMY MUSHROOM-POTATO BAKE



Creamy Mushroom-Potato Bake image

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

2-1/2 to 3 pounds white potatoes, peeled and cubed
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

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.

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