Potatoes W Mushrooms Green Onions Recipes

ROASTED POTATOES AND MUSHROOMS

Steps:

• Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
• Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
• Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
• Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
• Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes. Add minced garlic and saute for an additional minute or until the garlic is fragrant.
• Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
• Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

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.

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