Having to prepare potatoes and mushrooms as soon as possible! I thought about this.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound potatoes, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, trimmed and halved
- ½ white onion, chopped
- 1 tablespoon honey
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ⅛ teaspoon dried sage
- 1 pinch dry mustard powder
- 1 pinch garlic powder
- salt and ground black pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Place potato chunks into a 9×13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
- Bake in the preheated oven for 10 minutes.
- Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
- Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.
- This serves 4 as a vegetarian entree or 6 as a side dish.
Reviews
I really wanted to like this more than we did. I love all the flavors involved but it fell flat. I increased the initial bake time for the potatoes to 15-20 mins, then stirred in the remaining ingredients and baked according to the directions. I wish I would have given everything a quick stir after 10 mins to keep the honey from sitting in one place to long.
This was a good mix of the potatoes and mushrooms,the flavor of the mushrooms seeped into the potatoes,which we really liked.I cut it back,as there are only two of us,and i did not put the dry mustard in,as i had none.I added garlic,and sprinkled all with paprika.The cooking time was longer then stated,all in all,pretty good.
I would definitely add additional baking time cause some of the potatoes were hard. Cut mushrooms to half of the said amount, and cut back on the rosemary too! I will try again with these changes, maybe a spice with a spicy kick too?!?!
This was an OK potato dish, but there are several things that I would change. I used an 8-oz pkg of cremini mushrooms, and that was more than enough for 1 pound of potatoes. I thought the halved mushrooms were too big, so I’d quarter them in the future. Also, rosemary is a strong herb, and it just dominated, so I’d cut it back to 1/2 tsp. The overcooked chopped onions were almost unrecognizable after being cooked at 450 degrees, and I would have liked to bite into a piece of onion. So I’ll either cut the onion into larger pieces, or add them later in the cooking process. Nice blend of herb-honey flavor, easy to put together, and quick to come out of the oven. I will try this recipe again with the changes noted above. Thanks, Rebecca, for the new potato-mushroom dish.
It was a good side dish but an interesting mix of flavors. The herbed potato flavor is right up front and just as you start thinking, mmm love my herb potatoes you get hit with the honey sweetness. It is probably not for everyone but my husband and I really enjoyed these.