Best 4 Creamy Mushroom Potato Bake Recipes

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

CREAMY MUSHROOM POTATO BAKE

Steps:

• In a saucepan of boiling salted water, cook potatoes until tender; drain and mash.
• In a skillet, melt 2 tablespoons butter; saute onion and mushrooms for 3-4 minutes or until tender.
• Stir into potatoes; add sour cream, salt, and pepper; mix well.
• Spoon into a greased 2 quart baking dish.
• Sprinkle with Parmesan.
• Dot with remaining butter.
• Bake, uncovered at 400 degrees for 20-25 minutes or until heated and golden brown.

POTATO MUSHROOM BAKE

Steps:

• In buttered shallow baking dish, layer potatoes, onion, and mushrooms.
• Sprinkle with salt, pepper and tarragon.
• Pour whipping cream over all.
• Cover with foil.
• Bake at 350° for 30 minutes.
• Remove foil, continue baking 30 minutes longer, or until the potatoes are tender.
• Sprinkle with parsley.

BAKED POTATOES WITH CREAMY MUSHROOM RAGOUT

Steps:

• Bake the Potatoes:.
• Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
• Prepare the Mushroom Ragout:.
• While the potatoes are baking, prepare the ragout.
• In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy. Add shallots and saute until soft and translucent, about 5 minutes. Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth. Add to the pan along with chicken broth and paprika. Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle). Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
• Assembly:.
• Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
• Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
• Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!). Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
• Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
• http://www.crumbblog.com/.