Post by Chuckie on May 2, 2021 16:15:28 GMT -5
Well, I was doing brisket in the Chambers today, and wanted something "different" in the way of spuds. So I perused Taste of Home website, and found these:
www.tasteofhome.com/recipes/creamy-mushroom-potato-bake/
I have them assembled (with some modifications of course!), and will post those as well. I cut/pasted the recipe below:
Creamy Mushroom-Potato Bake
2-1/2 to 3 pounds white potatoes, peeled and cubed (I boiled w/2 bay leaves and onion salt)
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped (I used about 1/2 pound EACH of white button & portabella mushrooms, as we both LOVE mushrooms!)
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper (I used the pepper mill on them, after adding cheese & butter pats)
My additions:
1 - 8oz tin of chopped green chilis
1 - 8oz jar of chopped pimentos
1). Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk). (I just coarsely mashed them w/a hand potato masher, did NOT 'beat' in kitchen-aid)
2). In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. (peppers too if using)
3). Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. (note I made WAY too many spuds, so had to use the small Lisk roaster bottom)
4). Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
UPDATE: They were actually pretty GOOD, a "keeper" recipe. They were a tad on the dry side; Monkey thought maybe a 1/4 cup of softened cream cheese added, I suggested 1/3 cup Half-n-Half. At any rate, we BOTH had seconds!!
www.tasteofhome.com/recipes/creamy-mushroom-potato-bake/
I have them assembled (with some modifications of course!), and will post those as well. I cut/pasted the recipe below:
Creamy Mushroom-Potato Bake
2-1/2 to 3 pounds white potatoes, peeled and cubed (I boiled w/2 bay leaves and onion salt)
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped (I used about 1/2 pound EACH of white button & portabella mushrooms, as we both LOVE mushrooms!)
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper (I used the pepper mill on them, after adding cheese & butter pats)
1/4 cup grated Parmesan cheese
My additions:
1 - 8oz tin of chopped green chilis
1 - 8oz jar of chopped pimentos
1). Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk). (I just coarsely mashed them w/a hand potato masher, did NOT 'beat' in kitchen-aid)
2). In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. (peppers too if using)
3). Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. (note I made WAY too many spuds, so had to use the small Lisk roaster bottom)
4). Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.
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Some folks said they were too bland, hence the two pepper additions, onion salt & bay leaves. Here they are before being topped w/cheese & butter, and then before going in the oven.
Will update how they came out, I put the brisket down in the well in my little pot on the thermobaker, everything else being done but the 20 minutes in the oven makes it time to put on my hat and gloves and go to the club...
CHEERS!
Chuckie UPDATE: They were actually pretty GOOD, a "keeper" recipe. They were a tad on the dry side; Monkey thought maybe a 1/4 cup of softened cream cheese added, I suggested 1/3 cup Half-n-Half. At any rate, we BOTH had seconds!!
I also figured out something about brisket 'accidentally' today that I'll post under the appropriate heading. Here's a coupla more pix of the spuds:
