The Best Roasted Potatoes And Mushrooms - Easy Peasy Creative Ideas (2024)

This recipe for roasted potatoes and mushrooms is not only a delightful side dish to accompany a roast in the oven, but it can also stand alone as a satisfying meal. The ingredients may be simple, but the flavors are absolutely incredible. Your entire family is guaranteed to savor these exquisite potatoes and mushrooms!

Roasted Potatoes And Mushrooms

Like many other families, ours is super busy, always on the run, always in need of a few more hours in a day! At the end of the day when everyone is coming back home, all we need is relax and share our day over a nice, quick, savory dinner. And these roasted potatoes and mushrooms have been a great help, oh, so many times!

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This potato and mushrooms bake is such a lovely recipe! It comes together relatively quickly, about 40 minutes from prepping the ingredients to baking. An awesome idea for a side dish next to a delicious bottom round roast or any of these fish recipes, which are also quick to make, theseroasted potatoes and mushrooms make a great meal on their own too, if you are a vegetarian or simply want to cut back on your meat intake. I like to serve these on their own as I normally have super light dinners and also because I like to truly savor this recipe.

We’re making this potato and mushroom side dish recipe a lot during summer time too, for barbecues and potlucks! Because these roasted potatoes with mushrooms are so easy and handy to mix up in advance before the party and won’t require a lot of babysitting so you can focus on the other dishes and your guests.

Can youroast mushroomswith potatoes?

Absolutely!Roastingmushroomswith potatoes is one of the easiest and most delicious ways to cook them. Themushroomsbecome perfectly tender and flavorful, adding a wonderful depth offlavorto theroasted potatoes. Plus, whenroastingboth together, you save time anddishes!

I do like to sauté themushroomsfirst to get them started on cooking and add some extraflavor, but if you’re short on time or just want to simplify the recipe, you can skip that step. Simplytossthemushroomswith the potatoes and seasoning androastin theovenas directed.

What kind of potatoes should I use?

For this recipe, I recommend using eitherred potatoesor Yukon gold potatoes. These varieties hold up well when roasted and have a nice creamy texture. You can also use russet potatoes if that’s what you have on hand, just make sure to cut them into smaller pieces so they cook evenly with themushrooms.

If you prefer a crispier exterior on yourroasted potatoes, you can also usebaby potatoesandroastthem whole or halves.

Should you always boil potatoes beforeroasting?

It is not necessary to boil potatoes beforeroasting, as they will cook perfectly in theoven. However, boiling can help speed up the cooking process and give them a head start on becoming tender. If you do choose to boil your potatoes beforeroasting, make sure to pat them dry before adding them to thepanwith themushrooms.

Is it better toroastorsautémushrooms?

It really depends on personal preference and thedishyou are making.Roastingmushroomswith potatoes adds a delicious depth offlavor, while sautéing them can bring out their naturalflavorand create a more tender texture. In this recipe, I prefer sautéing themushroomsfirst thenroastingthem with the potatoes for the best of both worlds.

Do sautéedmushroomshave any nutritional value?

Yes, sautéedmushroomsdo have nutritional value. They are low incaloriesand fat, but high in vitamins and minerals such as potassium, selenium, and B vitamins. They also contain antioxidants that may help boost the immune system and protect against disease. Overall, adding sautéedmushroomsto your diet is a great way to addflavorand nutrition without adding a lot of extracalories.

Is it better to cookmushroomsinbutterorolive oil?

It depends on personal preference. Cookingmushroomsinbuttercan add a rich, savoryflavorwhile cooking them inolive oilcan be a healthier option. In this recipe, both options work well and it’s up to you to choose which one you prefer. Just make sure not to use too much fat when sautéing themushroomsas they can become too greasy and heavy. A little bit goes a long way!

What is the secret to crispymushrooms?

The secret to crispymushroomsis to make sure they are not overcrowded in thepanand that they have enough space to release moisture while cooking. This allows them to crisp up and develop a deeperflavor.

Additionally, cooking over high heat can help achieve a crispy texture on the outside while keeping the inside tender.

Adding a little bit of oil orbutteralso helps create a nice crispiness on the edges.

Lastly, do notstirthemushroomstoo often while cooking as this can also prevent them from getting crispy.

Why are myroastpotatoes never crispy?

There could be a few reasons why yourroastpotatoes are not crispy:

• One reason could be that the potatoes were not dried well beforeroasting, causing them to steam instead of crisp up.
• Another reason could be that they were overcrowded on thepan, preventing air circulation and causing them to become soft instead of crispy. To ensure crispyroasted potatoes, make sure to properly space them on thepan.
• The type of potatoes used could also play a role. Some types of potatoes, like russet potatoes, tend to become softer when roasted and may not achieve a crispy texture. Try using a different variety if this is the case.

Tips for perfectroasted potatoesandmushrooms:

• Cut the potatoes andmushroomsinto similar size pieces to ensure even cooking.
• Sauté themushroomsbefore adding them to thepanfor extraflavor.
• Use a good qualityolive oilfor best results.
• Don’t overcrowd thepan, make sure there is space between each piece of potato andmushroom.
• Flip the potatoes andmushroomshalfway through cooking to ensure they crisp up evenly.
• For extraflavor, add some of your favoriteherbsto the seasoning mix.

What are some recipes that go well withroasted potatoesandmushrooms?

This recipe is great on its own but if you want to pair it with otherdishes, here are some ideas to get you started:

• Instantpotwholechickenroastor steak: The earthyflavorof theroasted potatoesandmushroomspairs well with a flavorful protein likechickenor steak.
• Crispy lemon friedchicken: The tangy and savoryflavorsof the friedchickencomplement the roasted vegetables perfectly.
• Bacon wrapped turkey breast: The salty and smokyflavorsof the bacon add a delicious contrast to the roasted vegetables.
• Baked salmon: Thisdishis easy to make and perfect for a quick weeknight dinner. The salmon’s flaky texture goes well with the crispy potatoes and tendermushrooms.
• Garlicbuttershrimp: The rich and savoryflavorsof the garlicbuttershrimp complement theroasted potatoesandmushroomsperfectly.
• Roasted vegetables like thesefried zucchini in garlicvinegarsauce.
• Parmesan cauliflower rice – an easy vegetarian dish that is quick to make too.

The possibilities are endless when it comes to pairingroasted potatoesandmushroomswith otherdishes

Overall,roasted potatoesandmushroomsmake a delicious and versatileside dishthat pairs well with any meal. With these tips, you can easily achieve perfectly crispy and flavorful potatoes andmushroomsevery time.

Roasted Mushroom And Potato Recipe

What ingredients are in this dish?

We don’t like to make these roasted potatoes and mushrooms too complicated or add fancy flavors. We think less is best and with the right ingredients a dish can taste like a gourmet recipe. So we only add garlic, fresh parsley, dry thyme, salt and pepper. That’s it! Just simple ingredients that combined, make one of the most amazing recipes!

For this recipe I used champignonmushroomsbut other types ofmushroomsare just as great. Some suggestions includeshiitake mushrooms, cremini, or porcinimushrooms.

Try adding someparmesan cheesewhen serving for an extra burst offlavor. And if you like some heat, add a pinch of redpepperflakes.

You will also need this equipment:

• small bowl
• zip bag
• large baking sheet
• parchment paper
• turner
• garlic press
• non stick skillet

How do you make these roasted potatoes with mushrooms?

1. Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside.
2. In a small bowl mix 4 garlic cloves, smashed, extra virgin olive oil and dry thyme and combine well.
3. Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
4. Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste.
5. Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
6. Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and sauté until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes.
7. Add minced garlic and sauté for an additional minute or until the garlic is fragrant.
8. Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
9. Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

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