Best 4 Grilled New Potatoes With Shiitake Mushrooms Shallots And Goat Cheese Recipes

SEASONED GRILLED NEW POTATOES

Steps:

• Heat gas or charcoal grill. If potatoes are large, cut in half or quarter for uniform pieces. Place potatoes in 8-inch square disposable foil pan or in center of large sheet of heavy-duty foil.
• In small bowl, mix butter, garlic and salt; pour over potatoes. Cover pan with foil or seal foil packet with double-fold seals, allowing room for heat expansion.
• When grill is heated, place potatoes on gas grill over medium heat or on charcoal grill over medium coals. Cook 35 to 45 minutes or until potatoes are tender, stirring potatoes in foil pan or turning foil packet several times during cooking.

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE

Steps:

• Preheat grill. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill on both sides until golden brown and cooked through, about 10 minutes. Remove the mushrooms and slice thinly. Place the potatoes in a large bowl and add the mushrooms, onions and red pepper. Whisk together the vinegar, mustard and garlic in a medium bowl until combined. Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper. Pour the vinaigrette over the potato mixture and mix gently to combine. Add the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.

POTATO AND SHIITAKE MUSHROOM GRATIN

Steps:

• Melt butter in large pot over high heat. Add all mushrooms and sauté until liquid evaporates, about 10 minutes. Add garlic, thyme and rosemary; sauté 1 minute. Add chicken broth and simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.
• Position 1 rack in middle of oven and another rack in bottom third of oven; preheat to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange 1/3 of potatoes in dish, overlapping slightly. Top with half of mushroom mixture. Sprinkle 1/3 of cheese over. Repeat layering 1/3 of potatoes, remaining mushroom mixture and 1/3 of cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, salt and pepper in large bowl to blend; pour over potatoes. Cover loosely with foil.
• Place baking sheet on bottom rack in oven. Place baking dish on middle rack in oven and bake until potatoes are tender and liquid thickens, about 1 hour 15 minutes. Uncover. Using metal spatula, press on potatoes to submerge. Sprinkle remaining cheese over potatoes; bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

GRILLED POTATOES

Steps:

• In a large bowl, combine the first five ingredients. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes. Open foil carefully to allow steam to escape.