Best 7 Oven Baked Porcini On A Bed Of Potatoes Recipes

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When it comes to creating a mouthwatering and satisfying meal, oven baked porcini on a bed of potatoes is an absolute delight. This classic dish combines the earthy flavors of porcini mushrooms with the fluffy texture of baked potatoes, making it a perfect choice for both special occasions and relaxed weeknight dinners. As the porcini mushrooms roast in the oven, their rich umami flavor intensifies, while the potatoes soak up all the savory juices, creating a harmonious symphony of flavors. Whether you prefer to use fresh or dried porcini, this dish is sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delectable dish.

Let's cook with our recipes!

POTATO GRATIN WITH PORCINI AND SOY



Potato Gratin with Porcini and Soy image

Provided by Food Network

Categories     side-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons porcini mushroom powder (see Cook's Note)
1 1/4 cups heavy cream
3 cloves garlic
3 sprigs fresh thyme
1/4 cup creme fraiche
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes, thinly sliced on a mandoline (or with a very sharp knife)
2 cups grated Gruyere cheese

Steps:

  • Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside.
  • Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes.
  • Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper.
  • Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet.
  • Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving.

PERFECT BAKED POTATO



Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  • Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

OVEN-BAKED PORCINI ON A BED OF POTATOES



Oven-Baked Porcini On a Bed of Potatoes image

Provided by Molly O'Neill

Categories     easy, main course, side dish

Time 1h10m

Yield Eight first-course or side-dish servings

Number Of Ingredients 8

2 pounds fresh porcini mushrooms
4 tablespoons, plus 1/2 teaspoon, extra-virgin olive oil
2 medium baking potatoes, peeled and sliced very thin
2 cloves garlic, peeled and minced
2 1/2 teaspoons kosher salt
Freshly ground pepper to taste
1 teaspoon minced fresh oregano
2 tablespoons chopped Italian parsley

Steps:

  • Preheat the oven to 350 degrees. Remove the porcini stems from their caps. Shave the dirt from the stems with a small, sharp knife until you reach the clean flesh. Wipe the caps clean using a damp paper towel. Working in two batches, place the stems in a food processor and pulse until coarsely chopped.
  • Brush 1/2 teaspoon of olive oil on the bottom of an 8-by-11-inch shallow baking dish. Arrange the potatoes in the dish in a slightly overlapping layer. Sprinkle 1 clove of garlic evenly over the potatoes and season with 1 teaspoon of salt and pepper. Place the stems in an even layer over the potatoes.
  • Sprinkle the remaining garlic and the oregano evenly over the stems. Season with 1 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil. Arrange the caps over the stems, season with 1/2 teaspoon of salt and pepper and drizzle with 2 tablespoons of olive oil.
  • Bake for 20 minutes. Cover with aluminum foil and continue baking until the porcini and the potatoes are tender when pierced with a small knife, about 30 minutes longer. Sprinkle the parsley over the top and serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 409 milligrams, Sugar 2 grams

PORCINI MASHED POTATOES



Porcini Mashed Potatoes image

Categories     Mushroom     Potato     Vegetarian     Yogurt     Simmer     Gourmet

Yield Serves 4

Number Of Ingredients 5

3/4 ounce dried porcini mushrooms (a scant 1 cup)
2 cups boiling water
2 pound Yukon Gold or russet (baking) potatoes (4 to 5 potatoes)
5 tablespoons plain non-fat yogurt
1 tablespoon olive oil

Steps:

  • In a small bowl soak porcini in boiling water 30 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and pat dry. Chop porcini. Line a sieve set over a small saucepan with a dampened paper towel or coffee filter and pour reserved soaking liquid through it. Add porcini to soaking liquid and boil until liquid is reduced to about 1/3 cup.
  • Peel potatoes and in a large saucepan cover them with salted water by 1 inch. Simmer potatoes, until they can be pierced easily with a fork, about 25 to 35 minutes. Drain potatoes in a colander and force them while still hot through a ricer or a food mill fitted with medium disk into a large bowl.
  • With a slotted spoon transfer porcini to potatoes in bowl and with a wooden spoon beat in yogurt, olive oil, salt to taste, and about 4 tablespoons reduces porcini liquid, or just enough to thin potatoes to desired consistency. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, tightly covered, in a preheated 500°F. oven 10 minutes, or until heated through.

POTATO AND PORCINI TORTE



Potato and Porcini Torte image

Make and share this Potato and Porcini Torte recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

1 ounce dried porcini mushrooms
1 cup hot water
4 large russet potatoes, peeled, thinly sliced, patted dry
2 tablespoons fresh rosemary, chopped
4 tablespoons butter, melted

Steps:

  • Place porcini in small bowl.
  • Add hot water.
  • Let stand until mushrooms soften, about 30 minutes.
  • Drain, reserving soaking liquid.
  • Coarsely chop porcini.
  • Preheat oven to 450ºF.
  • Generously butter large ovenproof skillet.
  • Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
  • Season with salt and pepper.
  • Sprinkle with 1 tablespoon rosemary and half of mushrooms.
  • Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
  • Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
  • Top with remaining potatoes, placing in overlapping circles.
  • Season with salt and pepper.
  • Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
  • Place skillet over medium heat just until liquid bubbles, about 2 minutes.
  • Cover skillet and transfer to oven.
  • Bake 30 minutes.
  • Uncover; bake until potatoes are tender, about 45 minutes.
  • Transfer to rack; let stand 5 minutes.
  • Place platter upside down over skillet. Turn platter and skillet over, inverting potato torte onto platter.
  • Remove skillet.
  • Rearrange potatoes, if necessary.

Nutrition Facts : Calories 204, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 53.1, Carbohydrate 35, Fiber 4.5, Sugar 2.2, Protein 4.1

OVEN-BAKED PORCINI & THYME RISOTTO



Oven-baked porcini & thyme risotto image

Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 9

25g pack dried porcini mushrooms
2 tbsp olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
2 tsp thyme leaves, plus extra to serve
350g risotto rice
750ml hot vegetable stock
100ml white wine
handful grated parmesan (or vegetarian alternative), plus shavings, to serve

Steps:

  • Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
  • Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
  • Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

Nutrition Facts : Calories 374 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.64 milligram of sodium

POTATO AND PORCINI GRATIN



Potato and Porcini Gratin image

Categories     Milk/Cream     Garlic     Mushroom     Potato     Side     Bake     Casserole/Gratin     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 cup warm water
5 large russet (baking) potatoes (about 3 pounds)
3 garlic cloves, minced
1 tablespoon unsalted butter
2 cups milk
1 cup heavy cream
2 tablespoons minced fresh chives
1 teaspoon salt

Steps:

  • In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
  • Preheat oven to 350°F.
  • Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
  • Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are ideal for this dish, as they hold their shape well when baked.
  • Slice the potatoes thinly: This will help them cook evenly and get crispy on the edges.
  • Season the potatoes well: Don't be afraid to use plenty of salt, pepper, and garlic powder. You can also add other herbs and spices, such as rosemary, thyme, or paprika.
  • Roast the potatoes until they are golden brown and crispy: This will take about 30-40 minutes at 425°F (220°C).
  • Use high-quality porcini mushrooms: Fresh or dried porcini mushrooms will give the dish the best flavor. If using dried mushrooms, be sure to soak them in hot water for at least 30 minutes before using.
  • Sauté the porcini mushrooms until they are browned: This will help to concentrate their flavor.
  • Add the porcini mushrooms to the roasted potatoes: Stir to combine and heat through.
  • Serve the dish immediately: This is a great side dish for grilled chicken, steak, or fish.

Conclusion:

This oven-baked porcini on a bed of potatoes is a delicious and easy-to-make dish that is perfect for any occasion. The crispy potatoes and flavorful porcini mushrooms are a winning combination that will please everyone at the table. So next time you're looking for a new side dish, give this recipe a try. You won't be disappointed!

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