Roasted Fingerlings With Cremini Mushrooms Recipes

ROAST FINGERLING POTATOES & MUSHROOMS WITH STILTON

Steps:

• Preheat oven to 400 F (200 C).
• Cut any very long potatoes in half crosswise or thick ones in half lengthwise. Combine potatoes, mushrooms, oil, rosemary, salt and pepper to taste in a bowl and toss to coat with oil.
• Sread into a shallow 8 cup (2-L) baking dish.
• Cover with foil and roast for 20 minutes until liquid is released from mushrooms. Uncover and stir. Roast, stirring occasionally, for about 40 minutes longer or until potatoes are tender and both potatoes and mushrooms are browned.
• Transfer to a warmed serving dish. Crumble Stilton overtop and let stand for 1 minute until melted. Serve immediately.

SUNNY'S ROASTED FINGERLINGS AND MUSHROOMS WITH A MUSTARD CREAM SAUCE

Steps:

• For the sauce: In a medium saucepot set over medium heat, add the wine, bell peppers and shallots. Stirring constantly, cook until the shallots and peppers soak up the wine and the wine evaporates, about 5 minutes. Season with a pinch of salt and a few grinds of black pepper. Add the cream, mustard and lemon zest. Increase the heat slightly, and continue to cook and stir until the liquid slightly reduces and thickens, about 8 more minutes. Remove from the heat and stir in the parsley.
• For the fingerlings and mushrooms: Place a large baking sheet in the oven and preheat the oven to 425 degrees F.
• In a large pot, add the potatoes, a nice pinch of salt and cover with an inch of water. Bring to a boil and boil the potatoes for 5 minutes. Turn off the heat and allow the potatoes to sit for 5 more minutes. Drain and air-dry the potatoes.
• Remove the baking sheet from the oven and quickly scatter half of the rosemary and thyme on it. Arrange the potatoes and mushrooms over the herbs. Spritz the entire baking sheet with the lemon juice and drizzle everything lightly with the olive oil. Place the remaining herbs over the top. Roast until the potatoes are tender and the mushrooms are darker in color and tender, 30 to 35 minutes, tossing halfway through.
• Remove the herbs and serve warm, at room temperature or chilled, with a drizzle of the sauce, served at the same temperature as the dish.

ROASTED CREMINI MUSHROOMS WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Toss the mushrooms with a pinch of salt and nestle stemmed-side up in a small baking dish so the mushrooms are touching.
• Put the butter, parsley and garlic in a small bowl and mash with a fork until well mixed. Evenly divide the butter between each cap. Drizzle the oil over the mushrooms.
• Bake until the mushrooms are tender and the butter has melted, about 20 minutes. Top with a few grinds of pepper and serve warm.

ROASTED POTATOES WITH CRIMINI AND PORCINI MUSHROOMS

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.