Grilled Potatoes And Mushrooms Recipes

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.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

GRILLED POTATOES WITH ROSEMARY MUSHROOMS & ONIONS

Steps:

• Preheat the grill to medium-high heat. Alternatively, preheat the oven to 450 degrees F.
• Remove the cardboard and plastic covering from the potato package. Add the onion pieces, 2 tablespoon of olive and the seasoning packet. Stir to coat.
• Place the foil package directly on the grill (or in the oven) and cook for 20 to 25 minutes, stirring once halfway through.
• In a medium bowl, stir together the mushrooms, 2 teaspoons of olive oil, rosemary and salt. Stir the mushrooms into the potato and onion mixture. Cook until the potatoes are tender when pierced with a fork, about 12 to 15 minutes, stirring halfway through.
• Garnish with parsley. Serve.

GRILLED POTATOES AND MUSHROOMS

Steps:

• Preheat an outdoor grill for medium to low heat.
• Lay a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package.
• Grill over medium to low heat on a top rack, if possible, for 1 hour.

GRILLED POTATO & MUSHROOM PACKAGES

Steps:

• Light a charcoal or gas fire. Combine all the ingredients in a bowl and mix well. Meanwhile, measure out three 20-inch-long sheets of 12-inch-wide foil and overlap two of them in a cross pattern. Mound the potato mixture in the middle of the cross and spread it out into a square that's about 1-1/2 inches deep all around. Fold the ends of the foil in and wrap the package tightly. Wrap the third piece of foil around the package to seal.
• When the grill is medium hot, put the package on the grate directly over the hottest part. Cover the grill, making sure that the top and bottom vents are open (if using a charcoal grill). Cook for 20 minutes. Using tongs, turn the package over and cook for another 20 minutes. If your fire is very hot, shorten the cooking times by a couple of minutes on both sides. If it's cooler, lengthen the total cooking time to 45 to 50 minutes.
• Open the package carefully with tongs; the steam will be very hot. The potatoes are done when they feel tender when pierced and some are deep brown and charred. Kept wrapped, they'll stay warm off the grill for 15 to 20 minutes.

GRILLED TILAPIA PACKETS WITH MUSHROOMS, ZUCCHINI AND POTATOES

Steps:

• Cut four 8x14 pieces of foil.
• .Preheat barbecue to medium.
• Brush foil with oil, fold in half (to crease), then open. On one half, layer potatoes, zucchini and mushrooms. Place Tilapia on top of vegetables. Spoon pesto over fish; sprinkle with cheese.
• Fold foil over to cover and crimp edges to seal packages. Grill packages, with lid closed, until fish is firm and opaque and vegetables are tender, 10-15 minutes. Season to taste with salt and pepper.

ROASTED BABY POTATOES WITH MUSHROOMS AND ONIONS

Steps:

• Preheat the oven to 200°C (400°F).
• Scrub the potatoes if required. Cut any larger ones in half or quarters. Brush any dirt from the mushrooms and cut in halves or quarters, depending on their size. The pieces should be about 2cm (1 inch) in size.
• Peel the onions and cut each one into 8 wedges. Mix the potatoes, mushrooms and onions together.
• Whisk together the lemon juice, oil, oregano, garlic powder and seasonings. Pour over the potato mixture and gently toss to coat. Spread everything out into a large baking sheet to give a single layer.
• Roast in the hot oven for around 35 minutes until the potatoes are cooked through and crispy, and the onions are caramelised. Transfer to a serving bowl, eat and enjoy!

GRILLED NEW POTATOES WITH SHIITAKE MUSHROOMS, SHALLOTS AND GOAT CHEESE

Steps:

• Add the potatoes to a large pot, cover by 2 inches with water, season with salt and bring to a boil. Boil until the potatoes are just fork tender but firm, about 10 minutes. Drain and set aside to cool.
• In the meantime, coat a large saute pan with canola oil and set over medium-high heat. Add the shiitakes, garlic paste and shallots. Season with salt and pepper and saute until the mushrooms are golden and tender, 7 to 10 minutes. Just before the mushrooms are ready, toss in the thyme and parsley. Remove the mixture from the heat and allow to cool.
• Heat a grill to high.
• Now, slice your cooled potatoes into 1/2-inch rounds. Drizzle them with a bit of canola oil and sprinkle with salt and pepper. Grill the potatoes until marked and cooked through, 2 to 3 minutes per side.
• Toss the cooled mushroom mixture with the goat cheese. Add some red wine vinegar, extra-virgin olive oil and salt and pepper. Top each piece of grilled potato slice with a spoonful of the mushroom mixture. Garnish with chervil.