When it comes to comfort food, there’s nothing quite like a creamy potato and mushroom dish. The combination of fluffy potatoes and earthy mushrooms is a match made in heaven, and when you add some rich and creamy sauce to the mix, you’ve got a recipe for a truly satisfying meal. Whether you’re looking for a hearty side dish or a main course that’s sure to please, these 20 recipes are sure to become new favorites.
From classic comfort foods like mashed potatoes with sautéed mushrooms, to more adventurous dishes like potato and mushroom pierogi with caramelized onions, there’s something here for everyone. So why not start exploring the wonderful world of creamy potato and mushroom recipes? In this article, we’ll take a look at some of the most delicious and creative ways to combine potatoes and mushrooms in a dish that’s sure to become a new favorite.
Creamy Garlic Mashed Potatoes with Sautéed Mushrooms
Elevate your mashed potatoes game with the rich flavors of garlic, cream, and earthy mushrooms. This comforting side dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15-20 minutes.
3. Drain potatoes and mash with butter, garlic, salt, and pepper.
4. In a skillet, sauté mushrooms in butter over medium heat until softened and fragrant.
5. Stir in heavy cream and cook for an additional minute.
6. Combine mashed potatoes and sautéed mushrooms. Season to taste.
7. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Potato and Mushroom Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and nutritious meal with this simple recipe. Sweet potatoes and earthy mushrooms create the perfect harmony within these colorful vessels.
Ingredients:
– 4 large bell peppers, any color
– 2 large sweet potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers, removing seeds and membranes. Place in a baking dish.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mushrooms; cook until tender, about 5-7 minutes.
5. Add diced sweet potatoes; cook until tender, about 10-12 minutes.
6. Stuff each bell pepper with the potato-mushroom mixture. Season with salt and pepper to taste.
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 35-40 minutes
Cheesy Potato Mushroom Casserole
A comforting and flavorful side dish perfect for any occasion. This Cheesy Potato Mushroom Casserole combines the simplicity of mashed potatoes with the earthiness of sautéed mushrooms, topped with a golden-brown cheese crust.
Ingredients:
– 3 large potatoes, peeled and diced
– 1 tablespoon butter
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 1 cup grated cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
– 1 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender, then mash with butter, salt, and pepper.
3. Sauté mushrooms and onion in butter until softened. Season with paprika.
4. In a separate bowl, combine mashed potatoes, sautéed mushroom mixture, and milk. Mix well.
5. Transfer the potato-mushroom mixture to a 9×13-inch baking dish.
6. Sprinkle cheddar cheese evenly over the top.
7. Bake for 25-30 minutes or until golden brown and bubbly.
Roasted Garlic Potato and Mushroom Soup
This hearty soup combines the richness of roasted garlic with the earthiness of mushrooms and potatoes, perfect for a cozy evening meal. With its creamy texture and deep flavors, it’s sure to become a new favorite.
Ingredients:
– 2-3 large potatoes, peeled and cubed
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 3 cloves of garlic, roasted (see note)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss potatoes with 1 tablespoon butter and roast for 20-25 minutes, or until tender.
2. In a large pot, sauté mushrooms and onion in remaining 1 tablespoon butter until the vegetables are softened.
3. Add roasted garlic, broth, and roasted potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth. If desired, stir in heavy cream or half-and-half.
5. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives if desired.
Cooking Time: Approximately 45-50 minutes
Herbed Potato and Mushroom Gratin
This comforting gratin combines the earthy flavors of mushrooms with the natural sweetness of potatoes, all wrapped up in a rich and creamy herb-infused sauce.
Ingredients:
– 2 large potatoes, thinly sliced
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced potatoes and enough cold water to cover them. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Drain potatoes and mix with butter, Parmesan cheese, parsley, garlic, salt, and pepper.
4. In a greased 9×13-inch baking dish, create a layer of potatoes. Top with a layer of mushrooms, then drizzle with olive oil.
5. Repeat layers two more times, finishing with a layer of potatoes on top.
6. Bake for 45-50 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Mushroom and Potato Pierogi with Caramelized Onions
A classic Polish dish gets a sweet twist with the addition of caramelized onions, adding a depth of flavor to these pillowy pierogi.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 2 cups mixed mushrooms (button, cremini, shiitake), chopped
– 2 large potatoes, peeled and grated
– 1 egg, beaten
– 1/4 cup sour cream
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until dough forms.
2. Knead the dough for 5 minutes. Rest for 30 minutes.
3. Heat oil in a pan over medium heat. Add sliced onions and cook until caramelized (20-25 minutes).
4. In a separate pan, sauté mushrooms and potatoes with butter until tender.
5. Roll out the rested dough to 1/8 inch thickness. Cut into squares.
6. Place a spoonful of mushroom-potato mixture onto each square. Fold to form a triangle or coil shape.
7. Cook pierogi in boiling salted water for 5-7 minutes, or until they float.
8. Serve with caramelized onions, sour cream, and a sprinkle of salt and pepper.
Cooking Time: 45-50 minutes
Potato Mushroom and Spinach Curry
A flavorful and nutritious curry that combines the earthiness of mushrooms with the creaminess of potatoes and spinach.
Ingredients:
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium-sized potatoes, peeled and diced
– 1 bunch fresh spinach leaves
– 1 can (14 oz) coconut milk
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, mushrooms, and potatoes. Cook for an additional 5-7 minutes or until the vegetables are slightly tender.
3. Stir in coconut milk, cumin, curry powder, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened and the potatoes are cooked through.
5. Stir in fresh spinach leaves and cook until wilted.
6. Serve hot over rice or with naan bread.
Cooking Time: 25-30 minutes
Garlic Butter Roasted Potatoes with Wild Mushrooms
Elevate your roasted potatoes with the earthy flavor of wild mushrooms and the richness of garlic butter. This simple yet impressive side dish is perfect for special occasions or weeknight dinners.
Ingredients:
– 2 pounds Yukon gold potatoes, peeled and cut into 1-inch wedges
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup wild mushrooms (such as chanterelle or cremini), sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with 2 tablespoons of butter, garlic, salt, and pepper until coated.
3. Spread potatoes on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until golden brown.
5. Toss mushrooms with remaining 2 tablespoons of butter, salt, and pepper.
6. After potatoes have roasted for 15 minutes, add mushrooms to the baking sheet and continue roasting for an additional 10-12 minutes or until mushrooms are tender.
7. Garnish with chopped parsley if desired.
Cooking Time: 30-35 minutes
Potato and Mushroom Shepherd’s Pie
This comforting dish combines tender potatoes with savory mushrooms and a rich beef broth, topped with a golden-brown crust of mashed potatoes. Perfect for a cozy dinner or satisfying lunch.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 1 cup beef broth
– 2 tablespoons butter
– 2 cups mashed potatoes
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté mushrooms and onion in butter until tender.
3. Add beef broth and simmer until liquid is almost gone.
4. Meanwhile, boil diced potatoes until tender. Drain and mash with butter and salt.
5. Assemble the pie by spreading mushroom mixture in a 9×13-inch baking dish, topped with mashed potatoes.
6. Bake for 25-30 minutes or until golden brown.
7. Garnish with thyme leaves, if desired.
Cooking Time: 30-35 minutes
Smoky Potato and Mushroom Hash
A hearty, smoky twist on the classic potato hash, this recipe combines tender potatoes with earthy mushrooms and a hint of bacon smoke.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss potatoes with 1 tablespoon olive oil, salt, and pepper.
3. Spread potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high. Add mushrooms and cook until golden brown, about 5 minutes.
5. Add cooked bacon, onion, and garlic to the skillet. Cook for an additional 2-3 minutes or until onion is translucent.
6. Combine roasted potatoes and mushroom mixture in a bowl. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Creamy Mushroom and Potato Bake
Creamy Mushroom and Potato Bake: A comforting, flavorful side dish that’s perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and thinly sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss potatoes with 1 tablespoon of butter until well coated.
3. In a separate skillet, sauté mushrooms in remaining 1 tablespoon of butter until tender and lightly browned.
4. In a greased 9×13-inch baking dish, arrange half the potato slices in an even layer.
5. Top with cooked mushrooms, then spread half the heavy cream over the mushrooms.
6. Repeat layers, finishing with a layer of potatoes on top.
7. Sprinkle flour and season with salt and pepper to taste.
8. Bake for 45-50 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Potato Gnocchi with Mushroom Cream Sauce
This comforting Italian dish combines tender potato gnocchi with a rich and creamy mushroom sauce, perfect for a cozy dinner or special occasion. With just a few simple ingredients, you can create a show-stopping meal that’s sure to impress.
Ingredients:
– 2 large potatoes, peeled and chopped
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1/2 cup whole milk
– 2 tablespoons unsalted butter
– 8 ounces cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Boil the potatoes until tender, then mash and mix with flour, salt, and Parmesan.
3. Roll out the dough into long ropes, cutting into 1-inch pieces.
4. Cook gnocchi in boiling water for 3-5 minutes or until they float.
5. In a separate pan, sauté mushrooms and garlic in butter until softened.
6. Add heavy cream and simmer until sauce thickens.
7. Combine cooked gnocchi with mushroom sauce and serve hot. Garnish with parsley if desired.
Cooking Time: 30-40 minutes
Rustic Potato and Mushroom Tart
This hearty tart combines the earthy flavors of sautéed mushrooms with the comfort of creamy potatoes, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large potatoes, peeled and thinly sliced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a large skillet, sauté the chopped onion and sliced mushrooms in olive oil until tender. Season with salt and pepper.
3. Arrange the potato slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Top the potatoes with the mushroom mixture and sprinkle with grated cheddar cheese.
5. Fold the other half of the pastry over the filling to form a triangle or square shape. Crimp the edges to seal.
6. Brush the top crust with egg wash (beaten egg mixed with 1 tablespoon water) and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Potato Mushroom and Leek Galette
This galette is a perfect blend of earthy flavors and textures, featuring tender potatoes, sautéed mushrooms, and caramelized leeks. It’s an ideal side dish or main course for any occasion.
Ingredients:
– 2 large Yukon gold potatoes, thinly sliced
– 1 medium leek, white and light green parts only, thinly sliced
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 sheet puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add sliced leeks and cook until caramelized, about 10 minutes.
3. Add sliced mushrooms to the skillet and cook until they release their moisture and start browning, about 5 minutes.
4. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
5. Arrange potato slices in a spiral pattern, leaving a 1-inch border around edges.
6. Spoon mushroom and leek mixture over potatoes, then fold edges of pastry up and over filling.
7. Brush with beaten egg for glaze and sprinkle with thyme.
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spicy Potato and Mushroom Stir-Fry
Spicy Potato and Mushroom Stir-Fry: A flavorful and nutritious dish that combines the comforting taste of potatoes with the earthy flavor of mushrooms, all wrapped up in a spicy kick.
Ingredients:
– 1 large potato, peeled and diced into bite-sized pieces
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Optional: soy sauce or stir-fry sauce for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the mushrooms and ginger; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
4. Add the diced potato, red pepper flakes, salt, and pepper; stir-fry for 2-3 minutes or until the potatoes are tender but still slightly firm.
5. Taste and adjust the seasoning as needed.
6. Serve hot over rice or noodles, with optional soy sauce or stir-fry sauce for added flavor.
Cooking Time: 15-20 minutes
Potato and Mushroom Stuffed Baked Potatoes
Transform ordinary baked potatoes into a savory masterpiece by filling them with a flavorful mixture of sautéed mushrooms, onions, and creamy potato.
Ingredients:
– 4 large baking potatoes
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup sour cream
– Salt and pepper to taste
– Fresh parsley or chives, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes, or until tender.
3. While potatoes bake, heat oil in a skillet over medium-high. Add onion and cook until translucent, about 5 minutes.
4. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10 minutes.
5. Stir in cheese until melted and smooth. Season with salt and pepper.
6. Split baked potatoes lengthwise and scoop out some of the flesh to make room for the filling.
7. Divide mushroom mixture among potatoes, followed by a dollop of sour cream.
8. Garnish with chopped parsley or chives, if desired.
Cooking Time: 60-75 minutes (including baking time)
Wild Mushroom and Potato Risotto
Experience the earthy flavors of wild mushrooms and creamy potatoes in this hearty risotto dish. Perfect as a main course or side, this recipe is sure to delight.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 large potatoes, peeled and diced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using) and cook until absorbed, stirring frequently.
5. Add warmed broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in sliced mushrooms and diced potatoes. Cook for an additional 2-3 minutes, or until vegetables are tender.
7. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Potato Mushroom and Thyme Frittata
A flavorful breakfast or brunch option that combines the earthy flavors of mushrooms, potatoes, and thyme.
Ingredients:
– 6-8 eggs
– 1 large potato, peeled and diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the diced potato to the skillet and cook for an additional 5-7 minutes, or until the potato is tender.
4. In a large bowl, whisk together the eggs and chopped thyme. Season with salt and pepper to taste.
5. Pour the egg mixture over the mushroom-potato mixture in the skillet.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and slightly golden brown.
Cooking Time: 25-30 minutes
Golden Potato and Mushroom Latkes
Golden Potato and Mushroom Latkes: A Delicious Twist on a Classic Recipe!
These crispy, flavorful latkes combine the natural sweetness of golden potatoes with the earthy goodness of sautéed mushrooms. Perfect for a tasty side dish or as a main course, these golden bites are sure to please.
Ingredients:
– 2 large golden potatoes, peeled and grated
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 egg
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine potatoes, mushrooms, onion, and garlic.
2. In a separate bowl, whisk together flour, egg, and salt.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the potato mixture into the oil and flatten slightly.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain latkes on paper towels and serve hot.
Cooking Time: 15-20 minutes
Potato and Mushroom Dumplings in Broth
This recipe combines the comforting warmth of potato and mushroom dumplings with a rich chicken broth, perfect for a cozy night in. With just a few simple ingredients and steps, you’ll have a satisfying meal ready in no time.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 2 cups chicken broth
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Boil the diced potatoes until tender, about 15 minutes. Drain and set aside.
2. In a large skillet, sauté the mushrooms, onion, and garlic in butter until softened, about 5 minutes.
3. Combine cooked potatoes, mushroom mixture, flour, salt, and pepper in a bowl.
4. Gradually add chicken broth to the potato mixture, mixing until smooth.
5. Bring the broth to a simmer and cook dumplings for 10-15 minutes or until they float to the surface.
Cooking Time: About 30-40 minutes
Summary
Get ready to indulge in the ultimate comfort food with these 20 creamy potato and mushroom savory recipes! From classic mashed potatoes with sautéed mushrooms to innovative dishes like pierogi with caramelized onions and wild mushroom risotto, there’s something for everyone. Explore a range of flavors and textures, from cheesy casseroles to hearty curries and stews. Whether you’re in the mood for a quick weeknight dinner or a special occasion meal, these recipes are sure to satisfy your cravings and leave you wanting more.
