Mushroom Potato Skillet Recipes

GARLIC MUSHROOM AND BABY POTATOES

Steps:

• Wash potatoes thoroughly and place them in a small pot. Add water enough to cover the top. Pour in 2 tablespoons of soy sauce.
• Boil baby potatoes for 10-15 minutes or just until cooked. Do not overcook potatoes, check by poking one with a toothpick. If it comes through easily then it should be done.
• Cut baby potatoes in halves.
• In a pan or skillet, melt butter over medium heat and saute garlic until tender.
• Add potatoes and mushroom and cook until edges are browned.
• Add rosemary and basil and 1 tablespoon soy sauce and season with salt and pepper as needed.
• Remove from pan and transfer to a serving dish. Enjoy as a side to your favorite chicken, pork or beef or as an appetizer.

POTATOES WITH MUSHROOMS

Steps:

• In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
• Pour in the wine and cook just until it evaporates.
• Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
• Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
• Let it rest for 5 more minutes, garnish with parsley, and serve.

POTATOES AND MUSHROOMS

Steps:

• Prep all the ingredients. Prep the potatoes: Peel the potatoes and cut them into 2-3 inch pieces about the width of a French fry. Dice the onion. Clean and slice the mushrooms.
• In a large skillet with a lid, heat the olive oil. Add the cut potatoes and diced onion. Cook over medium-high heat for about 3-5 minutes without disturbing, so that the bottom layer of potatoes get nice and crispy. Season with salt, stir and cover with a lid. Continue cooking for 5-8 more minutes, stirring every few minutes to prevent burning, and covering with a lid in between stirring.
• Add the sliced mushrooms and stir. Cover with a lid, and cook for 5 minutes, stirring once or twice. The mushrooms will release some juice, this is fine. Remove the lid, and continue cooking for another 5 minutes stirring frequently, or until the potatoes are fully cooked and any liquid has evaporated. Stir in parsley and remove from heat.

POTATO MUSHROOM AND ONION SKILLET

Steps:

• Preheat oven to 200C Fan
• Add the sliced potatoes, milk and corn flour to a saucepan, season, bring to the boil and turn down to simmer for 10 minutes. Stir occasionally to ensure all potato slices are cooked through.
• Gently heat the butter in a skillet and sauté the garlic, mushrooms and onions until soft.
• Tip the pan of sliced potatoes onto the contents of the skillet. Then arrange the potato slices on top of the onion and mushroom filling. Place into the oven for approximately 40 - 45 minutes until the potatoes have crisped on top.
• Season with freshly ground salt and pepper, sprinkle over chopped parsley and serve.

ROASTED WILD MUSHROOMS AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat potatoes with salt and olive oil. Turn so the cut sides are up.
• Roast in the preheated oven for 30 minutes.
• While potatoes are cooking, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in the hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
• Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
• Turn oven heat up to 425 degrees F (220 degrees C).
• Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
• Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil, and toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

BEEF AND MUSHROOMS WITH SMASHED POTATOES

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.

POTATO & MUSHROOM SKILLET

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!

MUSHROOM & POTATO SKILLET

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.