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

**Grilled New Potatoes with Shiitake Mushrooms, Shallots, and Goat Cheese**

This flavorful dish is a delightful combination of grilled new potatoes, earthy shiitake mushrooms, aromatic shallots, and tangy goat cheese. The potatoes are roasted until tender and slightly crispy, while the mushrooms and shallots are sautéed until tender. The goat cheese adds a creamy and tangy touch to the dish. This recipe is easy to make and can be served as a main course or side dish. It is also a great way to use up leftover potatoes.

In addition to the main recipe, the article also includes three variations:

* **Grilled New Potatoes with Shiitake Mushrooms and Bacon**: This variation adds crispy bacon to the dish for a smoky and savory flavor.
* **Grilled New Potatoes with Shiitake Mushrooms and Herbs**: This variation adds fresh herbs, such as thyme, rosemary, and parsley, to the dish for a bright and aromatic flavor.
* **Grilled New Potatoes with Shiitake Mushrooms and Feta Cheese**: This variation uses feta cheese instead of goat cheese for a tangy and salty flavor.

No matter which variation you choose, you are sure to enjoy this delicious and versatile dish.

Let's cook with our recipes!

SEASONED GRILLED NEW POTATOES

Seasoned Grilled New Potatoes image

You might already have these four simple ingredients on hand for these grilled new potatoes. Thanks to red potatoes, butter, garlic and salt this delicious side is the perfect complement to any main dish. Feel free to add chopped herbs to this dish! Our favorites to incorporate to new potatoes on the grill are rosemary, thyme and/or sage. 50 minutes and four ingredients are all that's standing between you and this sure-fire hit.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

2 lb new red potatoes
1/4 cup butter or margarine, melted
2 garlic cloves, minced
1 teaspoon seasoned salt

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.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 1 g, TransFat 0 g

GRILLED MUSHROOM POTATO SALAD WITH DIJON MUSTARD VINAIGRETTE

Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette image

Provided by Bobby Flay

Time 25m

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 large shiitake mushrooms
2 large portobello mushroom, stems removed
1 cup olive oil, divided
Salt and freshly ground pepper
8 large red potatoes, cut into 1-inch cubes, cooked
1 large red onion, finely sliced
2 red peppers, julienned
1/2 cup white wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped fresh flat leaf parsley

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

Potato and Shiitake Mushroom Gratin image

Categories Cheese Mushroom Potato Side Bake Christmas Casserole/Gratin Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 12

Number Of Ingredients 13

Ingredients

6 tablespoons (3/4 stick) butter
1 1/2 pounds button mushrooms, coarsely chopped
1 1/2 pounds fresh shiitake mushrooms, stemmed, caps coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary leaves, finely crushed
2 cups canned low-salt chicken broth
3 pounds Yukon Gold or russet potatoes, peeled, cut into 1/8-inch-thick slices
2 cups freshly grated Parmesan cheese (about 5 1/2 ounces)
2 cups half and half
2 cups whipping cream
1 1/4 teaspoons salt
1 teaspoon black pepper

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

Grilled Potatoes image

Need a simple sidekick to serve with steaks or chops? Try these grilled potatoes, which are bursting with fresh flavor. I make this recipe for picnics and potlucks. The potatoes turn out tender and well-seasoned. Plus, there's one less pot to wash! -Jena Coffey, Rock Hill, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium baking potatoes, peeled and cut into 1-inch cubes

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.

Nutrition Facts : Calories 125 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose the right potatoes. Small, new potatoes are best for this recipe because they cook evenly and hold their shape well.
Boil the potatoes first. This will help them cook more evenly on the grill.
Use a variety of mushrooms. Shiitake mushrooms are a good choice, but you can also use cremini, oyster, or portobello mushrooms.
Slice the mushrooms thinly. This will help them cook quickly and evenly.
Use fresh herbs. Fresh herbs, such as thyme, rosemary, and parsley, will add a lot of flavor to the dish.
Don't overcrowd the grill. Make sure there is enough space between the potatoes and mushrooms so that they can cook evenly.
Cook the potatoes and mushrooms until they are tender. The potatoes should be fork-tender and the mushrooms should be slightly browned.
Serve immediately. Grilled potatoes and mushrooms are best served hot off the grill.

Conclusion:

This grilled new potatoes with shiitake mushrooms, shallots, and goat cheese is a delicious and easy-to-make side dish. It's perfect for summer cookouts or potlucks. The potatoes and mushrooms are grilled until tender and then tossed with a simple vinaigrette and fresh herbs. The goat cheese adds a creamy and tangy flavor to the dish. This recipe is sure to be a hit with your friends and family.