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Fingerling Potatoes with Oyster Mushrooms

Fingerling Potatoes with Oyster Mushrooms

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  • 7 tablespoons extra-virgin olive oil, divided
  • 2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
  • 4 tablespoons minced shallots, divided
  • 1 pound large fresh oyster mushrooms, torn into 1-inch-wide strips
  • 1 tablespoon chopped fresh Italian parsley

Recipe Preparation

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.

  • Meanwhile, toss mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.

  • Add mushrooms to potatoes; stir to combine. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.

  • Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.

Recipe by Jeanne Thiel KelleyReviews Section

Fried Potatoes with Mushrooms

This simple recipe, which I am about to share with you today, is hands-down, one of the easiest potato recipes ever and, by far, my favorite. My mom has been making these Fried Potatoes with Mushrooms for as long as I can remember, and now I am making it at least once a week. It is TASTY!

The most important step in this recipe is frying. To get that golden crust and cook the potatoes properly, you must use a good, non-stick skillet, fry the potatoes on medium-high heat, and don't stir too often. You should fry the potatoes for about a minute, just until the crust forms on the bottom, and then stir it gently, turning the golden crust towards the top. Just be patient, keep frying and flipping the potatoes, and you'll be rewarded with a delicious meal!

Oyster Mushroom & Potato Salade Lyonnaise

So far, 2013 is going pretty well for me. We’re only 2 weeks in and I’ve already accomplished several of my goals for the year:

I have a clean, organized office.

I’ve been doing more than sit in the sauna when I go to the gym.

I’ve actually been keeping up on laundry and making the bed.

I finally learned how to poach an egg.

Yes! Now I can make a real salade Lyonnaise instead of copping out and insisting that “it tastes better with a fried egg, anyway”.

You’ve probably had a salade Lyonnaise at one point or at least seen it on a menu. It’s a frisée (yes, that curly lettuce you’ve been avoiding in your mixed greens for as long as you can remember) salad with lardons and a poached egg. I’m making a couple of additions to the traditional version- oyster mushrooms and a few tiny fingerling potatoes- to bulk it up to full dinner entrée status.

Let’s get going. It’s quick and easy, perfect for a weeknight dinner or fantastic for a Sunday brunch. Boil the potatoes and drain. Crisp up the pork lardons, remove from the pan.

Pull the oyster mushrooms apart and sauté them in the rendered pork fat until golden. Toss the potatoes and lardons back in the pan along with a splash of red wine vinegar and a dollop of mustard.

Now for the eggs. Dun dun dun. I had always struggled in previous poaching attempts. Maybe I just hadn’t gone to the right source. This time I followed instructions from America’s Test Kitchen. Normally, they tend to overcomplicate things, but this was the simplest explanation I’d ever heard and it yielded perfect results, without any mention of creating a water vortex or using any special equipment. Bring a skillet of salted water to a simmer with a splash of vinegar. Crack your eggs into individual teacups and gently ease them into the water. Cover, turn off the flame, and poach for 4 minutes. No problem.

While the eggs poach, scatter the friseé between dinner plates and top with the warm potatoes and mushrooms. Spoon the pan juices and lardons over the top. Remove the eggs with a slotted spoon and let all those feathery pieces float away. Place an egg on each salad.

Admire your creation, revel in your new kitchen skill. Grab a chunk of crusty homemade bread, dive into your salad, and ponder what the rest of 2013 will bring

Grilled Beef Tenderloin with Fingerling Potato and Mushroom Tapenade


6 oz. beef tenderloin, grilled to taste (Let rest several minutes before slicing)
4 new white medium-sized potatoes
1 sprig thyme
1 sprig rosemary
1 sprig sage
1 tablespoon extra virgin olive oil
1/3 cup cider vinegar
2 tablespoons Dijon mustard
1/2 cup chopped chives
1 medium sweet white onion, finely chopped

Scrub potatoes and cut in half.

Put potatoes, thyme, rosemary, and sage into a 4-quart saucepan and add enough water to cover. Boil until tender. Drain and chill for about an hour.

Remove potatoes from refrigerator and cut each half lengthwise into three sections.

Using a 12-inch skillet, add olive oil, vinegar, mustard, chives, and onion. Caramelize by heating over medium-high heat, stirring frequently.

When onions have caramelized, add potato sections and stir to coat.

Continue cooking on low until potatoes are heated through.

Wild Mushroom Tapenade Ingredients
1/2 lb. portobello mushrooms
1/2 lb. shiitaki mushrooms
1/2 lb. oyster mushrooms
10 white mushrooms
3 ounces sundried tomatoes, soaked until soft
4 teaspoons shallots
3 cloves garlic
1/4 cup capers
6 anchovy fillets
2 oz. Asiago cheese, cubed
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
3 teaspoons white truffle oil, drizzled over above ingredients
3 cups extra virgin olive oil

Wild Mushroom Tapenade Preparation
Grill the mushrooms over low flame.

In your food processor bowl, add grilled mushrooms and all other ingredients except olive oil. Attach food processor bowl cover and process on pulse until finely chopped.

Slowly add olive oil while processor is running.

Balsamic Reduction Ingredients
2 cups balsamic vinegar
1/2 cup honey

Balsamic Reduction Preparation
Cook over medium heat until reduced by half.

To serve: Place thinly sliced beef tenderloin on bed of fingerling potatoes and dress with Wild Mushroom Tapenade drizzled with Balsamic Reduction.

Kitchen Tips July 23rd

I’m a big fan of the NYTimes Cooking section. Lots of great recipes including this one this week: carrot-tart-with-ricotta-and-feta Since it’s subscription only I am reprinting the recipe here. Not too complicated but do pay attention to the tips in this forward:

Carrot Tart

Carrots work beautifully in this simple tart, but onions, parsnips, beets, zucchini or pumpkin work just as well. The key is to cook the vegetables before putting them on the tart, since the moisture released by baking raw vegetables would make the puff pastry soggy and prevent it from rising. Once you remove the tart from the oven, let it cool for 10 minutes before cutting to allow the cheese to firm up slightly. The tart can be served warm, or cooled to room temperature, and would make a great addition to a picnic.


Flour, for rolling out dough

1 (14-ounce) package frozen puff pastry, thawed

1 pound multicolored carrots, scrubbed and sliced lengthwise into 1/4-inch-thick pieces

1 tablespoon extra-virgin olive oil, plus more for serving

Kosher salt and black pepper

Chopped fresh parsley, chervil or chives, for garnish

1. Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Using a paring knife, lightly score a border around the perimeter of the puff pastry about a 1/4-inch away from the edges. Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center. Bake on top rack until puff pastry is lightly golden, about 20 minutes. Remove from the oven and let cool slightly.

2. Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper and spread into a single layer on a baking sheet. Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.

3. While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth. Season with salt and pepper.

4. Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top. Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.

5. Drizzle with olive oil and sprinkle with herbs before serving.

Fingerling Potatoes

Story reminder: French fingerling was supposedly first smuggled to the United States in the nosebag of a horse. As a result, it was known in the United States as the Nosebag potato, later renamed to a much more marketable name, the French fingerling!

What better way to use potatoes in the summer than in a potato salad. Her’s a good and quick recipe: Easy-fingerling-potato-salad-recipe

Oyster Mushrooms

There is a great pamphlet in the box from the oyster mushroom farmer with all kinds of great information. There’s a recipe for sauteed mushrooms in there too. Most important info I would tell you to take away--besides storage is cleaning mushrooms. No need to submerge in water to clean, a damp towel or even a small brush to dust off dirt is ideal. You dont want to dilute that wonderful flavor!

Here’s another recipe too you might enjoy--simple and I love that you could add this to a risotto instead of just relegating it to a side. So versatile! oyster-mushrooms-garlic-and-green-onions-saute

Nutritional Nuggets July 23rd

Oyster Mushrooms

Oyster mushrooms have been used medicinally in traditional Chinese medicine as a tonic for the immune system. And they were on to something! Oyster mushrooms contain high levels of a particular antioxidant found in fungi, called ergothioneine. This antioxidant protects the cells of the body from oxidative damage. What’s more, oyster mushrooms contain benzaldehyde, a compound that reduces bacterial levels. Oyster mushrooms are also high in zinc, a mineral that also aids in good immune health. Packed with iron, potassium, calcium, phosphorus, vitamin C and b-vitamins, oyster mushrooms a fabulous low-calorie addition to every diet.

Fingerling Potatoes

Fingerling potatoes are a wonderful addition to meals, as they are a good source of vitamin B6, as well as potassium, copper, vitamins C, manganese, phosphorus, niacin and dietary fiber! Potatoes also contain a variety of health-promoting phytonutrient compounds like carotenoids, caffeic acid and flavonoids, all aimed at fighting inflammation. Keeping the skin on your potatoes is essential to maintain all of these health-promoting nutrients.

Rainbow Carrots

We’ve all heard that carrots can be good for your eye health, but did you know the beta-carotene in carrots can help keep your bones strong? Recent research shows that people who consumed as small as a daily serving of foods rich in beta-carotene (thin dark yellow, orange and green veggies like rainbow carrots) had healthier bone mass than people who had less than one serving a day. And a serving is approximately ½ cup raw or 1 cup cooked: you can easily get this into your diet daily!

Melissa Ohlson, MS, RDN, LDN

Integrative Nutrition Health Coach

Rosamond Lawson’s Ratatouille using Japanese eggplant last week:

I added squash and Johns Island tomatoes to the eggplant.

Olive oil in bottom of the pan

Slice and layer vegetables using salt and pepper about every 3 layers

I start with eggplant and end with tomatoes

Heat until it gets good and hot then reduce heat for about 30 minutes.

Laura Cantopher’s Garlic and Lemon Chard and Roasted Beets

Pan Seared Sturgeon Recipe

With swiss chard, fingerling potatoes and potato puree (serves 4)

4 7oz-pieces of sturgeon, seasoned with salt. Over med high heat sear on one side till golden brown

Potato puree

1 lb Yukon gold potatoes, peeled and quartered

Combine potatoes and salt in a small pot, cover with water by 1 inch, simmer until just cooked. (While potatoes are cooking combine milk, cream and butter, warm until butter is just melted.) Remove potatoes from heat immediately and strain. Using a quart container with a towel in the bottom and then your hand press the potatoes through the tamis, working them as little as possible. Add milk mixture and fold together until just mixed, taste season if necessary.

Fingerling Potatoes

Slice into .25 in coins, cook in seasoned water with bay, thyme and black peppercorn till just cooked. Strain, cool on a sheet tray.

Swiss Chard Leaves

Remove the stems and reserve.  Clean leaves and cut into 1 to 2 in cubes. Sautee in a small about of olive oil and season with salt, serve immediately.

Swiss Chard Stems

2 c Chard stems, batonette white only

Sweat out onions, add remaining ingredients and simmer with a parchment lid till stems are tender, cool and store in liquid.

Tags: #eatitupchicago, C-House restaurant, Chicago Convention & Tourism Bureau, Chicago Restaurant Week,, restaurant week Chicago

Slice of Rice

4 oz king oyster mushrooms, cut lengthwise into roughly 1/4-inch thick strips (or regular oyster mushrooms, sliced into bite-size pieces)
1 spring rosemary, cut in half
1 shallot, minced
3 garlic cloves, thinly sliced
1 tsp chopped fresh Italian parsley
fresh ricotta cheese (optional)

Preheat oven to 450°F. Place potatoes on rimmed baking sheet. Drizzle with 2 tbsp evoo, s&p and toss to coat. Spread potatoes in single layer. Roast 10 minutes. Toss mushrooms in 2 tbsp evoo. Add mushrooms and rosemary to cookie sheet and sprinkle mixture with shallots, garlic and s&p. Stir to combine. Roast until potatoes are tender and golden brown, and mushrooms are golden brown, stirring occasionally, about 10-15 minutes longer.

Add parsley to potato-mushroom mixture and toss. Season to taste with salt and pepper and drizzle with remaining tbsp evoo. Serve topped with fresh ricotta, if desired.


Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Beef – I used a large rib eye steak, thinly sliced.
  • Soy Sauce – I always use low sodium soy sauce, to control the sodium in the dish.
  • Baking Soda – This is my secret ingredient here, and it’s added to tenderize the beef, this beef will literally melt in your mouth. This works on beef, chicken or pork.
  • Cornstarch – A little bit to coat the beef and to thicken our sauce.

Stir Fry Sauce

  • Oyster Sauce – This will add an earthy, slightly sweet and a bit salty taste to our sauce.
  • Soy Sauce – I used both, low sodium and dark soy sauce. I like to add dark soy sauce to darken the stir fry a bit, so it’s mostly for color. If you don’t find dark soy sauce, just add a bit more soy sauce.
  • Sugar – A bit of granulated sugar to add a bit of sweetness to the sauce and help in caramelization.
  • Rice Vinegar – A bit of rice vinegar to balance out all the flavors.
  • Sesame Oil – I basically add sesame oil to all stir fry, I really love its nutty flavor.

Stir Fry

  • Olive Oil – substitute with sunflower, safflower or avocado oil.
  • Garlic – Fresh is best and minced.
  • Onion – You’ll want to slice the onion, not chop it.
  • Ginger – Fresh ginger, julienned. You can really taste the ginger in this dish, so feel free to reduce the amount if you’re not a fan of ginger.
  • Mushrooms – Use your preference, quartered. I used regular white mushrooms, but shiitake mushrooms, or cremini mushrooms would be great too.
  • Green Onions – Just a bit for some garnish.

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8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes

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Poached Salmon With Tarragon Sauce and Fingerling Potatoes

Poached Salmon With Tarragon Sauce and Fingerling Potatoes

Creamy Dilled Chicken With Fingerling Potatoes

Creamy Dilled Chicken With Fingerling Potatoes

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Sweet & Spicy Fingerlings

1.5 - 2 lbs. fingerling potatoes

1 Mirasol Chili Pepper (from Pope Farms, grown in Wiggins, CO), diced (can also use Chipotle Chili)

1/2 tbs. L.R. Rice's Raw & Unfiltered Local Colorado Honey

1 1/2 tsp. Plantation's Organic Blackstrap Molasses, Unsulphured

1/2 tsp. ceylon ground cinnamon

1/4 cup dried, unsweetened cherries

organic, first cold pressed, extra virgin olive oil

Preheat oven to 250 degrees. Mix stevia, cinnamon and 1/2 tsp. of salt together in a bowl. In a separate bowl, whisk 1 egg white and 1 tbs. of water until frothy. Toss pecans in the egg white mixture. Pour stevia mixture into egg white mixture until pecans are evenly coated. Spread coated pecans on a baking sheet. Bake for approximately 30 minutes or until evenly browned. Once cooled, chop pecan halves into small pieces.

Combine chili pepper, garlic, shallot, 1/2 cup olive oil, honey, lime juice, red wine vinegar, molasses and Tabasco in a blender.

Preheat oven to 400 degrees. Spread fingerlings on a baking sheet and cook for 30-45 minutes until tender. Once cooled, cut fingerlings into 2" discs. In a large sauté pan, add 1 tbs. olive oil and potatoes. Season with salt and pepper. Sauté for about 3 minutes or until edges have color. Add your desired amount of vinaigrette along with cherries, candied pecans and parsley. Serve and enjoy! Recipe adapted from Southwind Farms

These fingerling potatoes are a great dish to prepare in advance for family gatherings or events because they stay well in a crockpot for multiple hours.

Nutrition: 307 calories per serving (8 servings total). Protein: 3g, Fat: 21g, Carbs: 29g, Fiber: 5g, Sugar: 6g

Watch the video: Πατάτες με μανιτάρια στο τηγάνι (February 2023).