Herbed Mushroom Potato Bake
User Reviews
5
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Total Time
35 mins
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Servings
6 servings
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Calories
145 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Herbed Mushroom Potato Bake
Description
This recipe combines sautéed brown mushrooms cooked with garlic and salt, layered with thinly blanched potato slices in a butter-greased baking dish. The potatoes are partially cooked by blanching, ensuring they finish baking to tender but firm doneness. Butter is dotted on top before seasoning with salt and pepper, then baked at 190°C (375°F) until the dish develops a golden-brown crust.
The mushrooms provide an earthy, meaty taste, complemented by the mild garlic and the richness of butter. The potatoes' softness contrasts with the mushroom texture for a balanced bite. Chopped parsley or chives finish the dish with a fresh herbal note.
This bake serves as a flavorful vegetable side suitable alongside meats or as part of a vegetarian meal. It offers a cozy texture with a blend of sauté and roasted flavors. The relatively simple ingredients focus attention on the preparation techniques to highlight each component.
Ingredients
- 3 tbsp butter softened
- 2 tbsp olive oil
- 1 clove garlic finely chopped
- 6 cups brown mushrooms e. g. baby bella, chestnut, brushed clean and sliced
- 3 cups potato peeled and thinly sliced
- 3 - 4 tbsp parsley chopped
- kosher salt
- black pepper
Instructions
- Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with 1 tbsp of the softened butter.
- Heat the olive oil in a large sauté pan set over a moderate heat. Add the garlic to the oil and sauté for 20 seconds before adding the mushrooms and a generous pinch of salt.
- Sauté for 4-5 minutes, stirring and tossing from time to time, until the mushrooms are lightly colored and tender to the bite. Adjust seasoning to taste and set aside to cool.
- Blanch the potato slices in a large saucepan of salted boiling water for 3 minutes. Drain well and leave to cool briefly.
- Arrange the mushrooms in the base of the baking dish before topping with the potato. Generously dot the top with the remaining butter and season with salt and pepper.
- Bake for 20-25 minutes until golden-brown on top. Remove from the oven and leave to stand for 5 minutes before serving with a garnish of chopped parsley on top. (Can substitute chives if you wish)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 21mg | 1% |
| Potassium | 803mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 27mg | 30% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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