Potatoes W Mushrooms Green Onions Recipes

POTATOES W/ MUSHROOMS & GREEN ONIONS

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

PAN FRIED POTATOES WITH MUSHROOMS AND ONIONS

Steps:

• Peel the onion, cut it in half and thinly slice.
• Pour the boiling water over the dry mushrooms and set them aside for 5 minutes to rehydrate.
• Peel the potatoes and julienne.
• Drain the mushrooms through a fine mesh sieve lined with a coffee filter or a cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and don't have any grit left on them.
• Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the sliced onion, season with salt and cook for about 3 minutes.
• Add the dry mushrooms and cook for 10-15 minutes, until the mushrooms have softened and are slightly golden.
• Add the minced garlic and sauté for about 30 seconds. The garlic is totally optional. At this point, pour in the mushroom broth and add the potatoes to the skillet. Season with salt and pepper, cover with a lid and cook for 8-10 minutes, until all the water is absorbed and the potatoes are softened and can be pierced with a fork.
• Uncover the skillet, increase the heat to medium high and cook the potatoes for another 5 minutes, just until it becomes golden on all sides. You may want to add a Tablespoon or 2 of oil or butter to the skillet, so it becomes more golden.
• Garnish with the fresh herbs.
• Heat 1 Tablespoon of oil in a nonstick skillet.
• Add the onions, season with salt and pepper and cook for about 3 minutes, until they have softened.
• Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden.
• Pour in the mushroom broth that you reserved earlier. Cover the skillet and cook for about 10-15 minutes, on medium low heat, until the mushrooms are softened and all the mushrooms broth is absorbed. Set the caramelized onion and mushrooms aside.
• Wipe out the skillet, pour in about 3 Tablespoons of oil, increase the heat to medium high.
• Add the potatoes and cook the potatoes until golden on all sides. Do NOT season the potatoes with salt and pepper yet, since the salt will draw out the moisture out of the potatoes and make them soft. Since the heat is relatively high, the potatoes cook quickly, so keep checking them, but don't turn them until they are golden brown. Keep turning them, using a thin spatula, until all the potatoes are golden brown.
• At this point, season the potatoes with salt and pepper, add the onions and mushrooms and garnish with the fresh herbs.

SLOW COOKER MUSHROOM POTATOES

Steps:

• In a 3-qt. slow cooker, layer half the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

DOUBLE-BAKED POTATOES WITH MUSHROOMS AND CHEESE

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.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

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.