Baked mushrooms and potatoes, truly easy to prepare this simple and tasty side dish, ideal for accompanying autumnal main courses. For example, you can pair this delicious side dish with beef pot roast instead of the classic polenta. If, like me, you need to please everyone, then you have no choice but to prepare both!
A simple recipe, where the addition of a few sprigs of rosemary further enhances the flavor of the mushrooms and potatoes. Few ingredients and simple steps to bring to the table a truly exquisite side dish that will make you stand out even when hosting guests for dinner or lunch. Curious to find out how to prepare this side dish? Then read the recipe, because the baked mushrooms and potatoes will be ready in a click!
If you are interested in other recipes with mushrooms and potatoes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 136.50 (Kcal)
- Carbohydrates 16.40 (g) of which sugars 2.27 (g)
- Proteins 3.52 (g)
- Fat 7.35 (g) of which saturated 1.06 (g)of which unsaturated 0.17 (g)
- Fibers 2.24 (g)
- Sodium 794.54 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz button mushrooms (champignon)
- 0.8 lbs red potatoes
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- salt (to taste)
- pepper (to taste)
- rosemary (to taste)
- marjoram (to taste)
Tools
- Baking Tray
- Cutting Board
- Knife with thickness regulator
- Mixing Bowl
- Potato Peeler
- Garlic Press
- Parchment Paper
Steps
To prepare baked mushrooms and potatoes, start with their cleaning. Remove the dirt from the mushrooms with a knife. For larger mushrooms, you can peel off the skin on the cap, while for smaller ones, you can leave it. Then, dampen some kitchen paper and gently wipe it over all the mushrooms to remove any remaining excess dirt.
Please note, do not wash the mushrooms! They act like sponges and would absorb water, compromising the recipe’s result. Then, cut them into quarters, or halves if they are large, or leave them whole if they are sufficiently small.
Now move on to cleaning the potatoes. Peel them with a knife or potato peeler and rinse them thoroughly under water. Then dry with paper towels and cut into chunks. For uniform cooking, try to cut the potatoes all the same size.
Place the mushrooms and potatoes in a mixing bowl, season with oil, salt, pepper, rosemary (dried or fresh, as you prefer), and peeled garlic crushed with a garlic press. Then, mix so the seasoning and aromas are distributed evenly.
Transfer to a rectangular baking tray measuring 16 x 12 inches and bake in the oven at 356°F with static function for 25 minutes and another 2 minutes with the grill function.
Storage and Tips for Baked Mushrooms and Potatoes
Baked mushrooms and potatoes can be stored in the refrigerator in a container with a lid for 2 or 3 days.
FAQ Questions and Answers for Baked Mushrooms and Potatoes
What can I substitute for rosemary and marjoram?
You can use other herbs of your choice: sage, thyme, bay leaf.
