Mashed Potatoes Served With Roasted Mushrooms Bits

Do you like to find ways to include mushrooms into every dish you prepare? Has it become your signature to use? If yes, you will like this creamy mashed potatoes recipe served with delicious roasted mushroom bits. You can serve this side dish alongside any main dish.

Ingredients

• 5 cups of mixed mushrooms (chopped)
• 3 tbsp of shallots (chopped)
• 2 tbsp of dry sherry
• 12 potatoes
• 1/4 tsp of salt (divided)
• 1/4 cup of extra-virgin olive oil
• 1/2 tsp of black pepper
• 1 cup of buttermilk

Preparation

1. Preheat your oven to 425 degrees Fahrenheit.
2. Add shallots, mushrooms, 1/2 tsp of black pepper, and 1/4 tsp of salt with oil and toss to combine.
3. Spread the mixture on a baking sheet, roast for about 30 minutes, remove it from oven, sprinkle sherry, and stir to combine.
4. Peel the skin off the potatoes and slice it into chunks.
5. Place the potatoes in a pan and sprinkle salt on them.
6. Include cold water to cover the potatoes, bring to a boil, decrease the heat, cover it, cook for about 15 minutes, and drain the water.
7. Place the potatoes into a bowl and mash them.
8. Include buttermilk and black pepper to taste into the potatoes.
9. Add roasted mushrooms and serve.

Mushroom Rigatoni Pasta

Pasta combined with the tasty goodness of mushrooms makes for a stellar combination. Pasta without mushrooms is like a desert without sand. You need to cook this epic recipe for your family and dinner guests at your next party. If your guests love mushrooms as much as you do, they will deem the pasta with mushrooms a delicious creation to eat.

Ingredients

• 12 oz. of rigatoni
• 1 onion (chopped)
• 1 tsp of dried thyme
• 1 tsp of garlic (minced)
• 1 cup of chicken broth (low-sodium)
• 3 tbsp of mascarpone
• Garnish with parmesan cheese and parsley
• 1 1/4 pound of sliced mushrooms
• 3/4 cup of white wine

Preparation

1. Follow the instructions on the packet to cook the pasta.
2. Add oil into a skillet and place it over medium-high heat.
3. Include onion, thyme, mushrooms, garlic, and cook for about 7 minutes.
4. Add wine and reduce it by half.
5. Add in mascarpone and broth.
6. Combine the mixture with pasta, parsley, and parmesan cheese.
7. Serve.

Bacon And Mushroom Casserole

It will only take one bite of the bacon and mushroom casserole for you to become this epic dish’s number fan. If you love baking casseroles of all kinds and you haven’t baked this one, add this to your “must-bake casserole” list.

Ingredients

• 8 oz. of shiitake mushroom caps (sliced)
• 8 ounces sliced cremini mushrooms
• 8 bacon slices (center-cut and chopped)
• 6 minced garlic cloves
• 4 oz. of Gruyère cheese (shredded and divided)
• 4 cups of beef stock (unsalted)
• 3 cups of water
• 2 tsp of soy sauce (low-sodium)
• 2 cups of pearl barley (uncooked)
• 1/4 tsp of black pepper
• 1/3 cup of Madeira wine
• 1/2 tsp of salt (kosher)
• 1/2 cup of oil-packed sun-dried tomato (chopped, drained, and halved)
• 1 tbsp of thyme (chopped)
• 1 packet of spinach (chopped, thawed, drained, and squeezed dry)
• 1 cup of onion (chopped)

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Add beef stock and 3 cups of water into a pan and bring to a boil.
3. Over medium-high heat, prepare the bacon in an oven, until they become crispy.
4. Take the bacon off the pan, put it aside, and reserve 1 tbsp of drippings.
5. Place the pan back on medium-high heat and add garlic, thyme, and onion to the reserved drippings and sauté for about 3 minutes.
6. Add salt, mushrooms, and cook for about 10 minutes, stirring occasionally.
7. Include barley and cook for another minute, stirring often.
8. Add wine, cook for another minute, and decrease the heat to medium.
9. Add 2 cups of broth mixture and cook for about 4 minutes, stirring constantly.
10. Add the rest of the broth mixture, adding 1 cup at a time.
11. Include tomatoes, spinach, soy sauce, black pepper, bacon, and 2 oz. of cheese.
12. Place the barley mixture into a ceramic baking dish, pre-coated with cooking spray, and sprinkle rest of the cheese.
13. Use cooking spray to coat the aluminum foil and place it over the dish.
14. Bake at 375 degrees Fahrenheit for about 15 minutes, remove foil, and bake for about 10 minutes.
15. Let it cool for 5 minutes before serving.

Braised Tofu And Mushroom

Ingredients

• 1 1/2 tsp of cornstarch
• 1 1/4 cups of vegetable broth
• 1 8 oz. can of water chestnuts (rinsed and roughly chopped)
• 1 packet of firm tofu (sliced into 1/2-inch cubes)
• 1 tbsp of canola oil
• 1 tbsp of chili garlic sauce
• 1 tbsp of water
• 2 tbsp of dry sherry
• 2 tbsp of soy sauce (low-sodium)
• 2 tsp of brown sugar
• 2 tsp of minced ginger
• 4 minced garlic cloves
• 4 Portobello mushroom caps (chopped and without gills)

Preparation

1. Put oil in saucepan and place it over medium heat.
2. Include ginger, garlic, and cook for 30 seconds.
3. Include the chili garlic sauce, mushrooms, and cook for 6 minutes, until the liquid evaporates.
4. Include soy sauce, tofu, brown sugar, broth, and chestnuts and bring the mixture to a simmer, cooking for 10 minutes.
5. In a bowl, place cornstarch and water.
6. Add the mixture into the pan and simmer for 2 minutes.
7. Serve.

Chicken Served With Mushroom Sauce

Ingredients

• 4 chicken breast (halved, skinless, and boneless)
• 2 tsp of canola oil
• 2 tbsp of butter
• 2 garlic cloves (minced)
• 1 tsp of thyme (minced)
• 1 packet of sliced mushrooms
• 1/2 tsp of salt (divided)
• 1/2 cup of dry white wine
• 1 1/2 tsp of all-purpose flour
• 1/4 tsp of black pepper
• 1/4 cup of shallots (chopped)
• 3/4 cup of chicken broth (fat-free and low-sodium)

Preparation

1. Wrap the chicken breast in plastic wrap.
2. Use a mallet to pound the chicken breast into 1/2-inch thickness.
3. Pour canola oil into a skillet and heat it over medium-high heat.
4. Sprinkle 1/4 tsp of black pepper and salt onto the chicken breast.
5. Add the chicken breast into the pan, cooking each side for about 3 minutes.
6. Place the chicken into a serving dish and put it aside.
7. Put mushrooms and shallots into a pan, and sauté for about 4 minutes, stirring occasionally.
8. Include garlic and sauté for another minute, stirring continually.
9. Include wine, scrape the pan to loosen the bits, and bring it to a boil.
10. Cook the wine, until it evaporates.
11. Include the mushroom mixture with flour and 1/4 tsp salt and cook for about 30 seconds, stirring constantly.
12. Include the broth into the pan, bring it to a boil, and cook for about 2 minutes.
13. Remove the pan from the stove, add thyme and butter, and stir to melt the butter.
14. Pour the sauce over the chicken breast and serve.

Garlic Flavored Mushroom Quinoa

Ingredients

• Salt and black pepper to taste
• 5 cloves of minced garlic
• 2 tbsp of Parmesan cheese (grated)
• 1/2 tsp of dried thyme
• 1 tbsp of olive oil
• 1 pound of thinly sliced cremini mushrooms
• 1 cup of quinoa

Preparation

1. Add 2 cups of water into a saucepan.
2. Follow the instructions on the packet of quinoa to cook it.
3. Pour olive oil into a skillet and place it over medium-high heat.
4. Include garlic, mushrooms, and thyme, and cook for about 4 minutes, stirring occasionally.
5. Season it with black pepper and salt to taste.
6. Add quinoa and stir to combine.
7. Garnish it with parmesan cheese and serve.