231888 cream potato and portobella mushroom Recipes

mushrooms , medium sized work best, butter, softened, cream cheese, softened, blue cheese, crumbled, green onions, finely chopped

portobella mushroom, extra virgin olive oil, parmesan cheese, oregano, sea salt and pepper

potato, thickened cream, bacon, diced, mushrooms, sliced, tasty cheese, shredded, salt and pepper

potatoes, diced, leeks, chopped, stalk celery, chopped, carrot, chopped, button mushrooms, sliced, butter, salt, vegetable stock (or water), milk, thyme (optional), ground black pepper , to taste

mushrooms, shallot, unsalted butter, dry white wine, whole milk, all-purpose flour, heavy cream, a pinch cayenne, two 3/4-inch-thick slices bread (preferably brioche), shucked oysters (preferably belon), chopped fresh parsley leaves

potatoes (about 30), butter, divided, king arthur unbleached all-purpose flour, chicken broth, half-and-half cream, egg yolks, lightly beaten, minced fresh parsley, salt, pepper, cayenne pepper, seasoned bread crumbs

potatoes, medium size, peeled, onion, small and peeled, green onions, garlic clove, minced, butter, chicken broth, whipping cream, milk, salt, white pepper, nutmeg

potatoes, butter or 2 tbsp margarine, milk, cream, salt, chopped dill

portabella mushroom caps, mediumsize potatoes, two inch stem of fresh rosemary sprigs, herbs de provence, ground cayenne pepper to your taste, salt to your taste

potatoes - 400 g, forest mushrooms (oyster mushrooms, slippery jacks, golden chanterelle or whatever you like the best) - 600 g, white onion a size of girl s fist, garlic, oil - about 100 ml

portobella mushroom caps, sweet onion (like walla walla), extra virgin olive oil, hamburger buns, monterey jack cheese, sliced

potatoes, cubed, leek, white part chopped, garlic cloves, minced, mushroom, sliced, bacon (i used thick cut ), vegetable oil, for frying

sour cream potato soup, bacon, diced, onion, diced, stalks celery, diced, all-purpose flour, salt and pepper, water, chicken broth, potatoes, sour cream, cook the bacon pieces in a heavy soup pot until they start to brown ., add onion and celery and cook until just soft. sprinkle in the flour, cook for 3 minutes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until potatoes are soft, about 30 to 40 minutes., in a separate bowl, ladle in 2 cups of the soup broth. whisk the sour, cream into broth until well blended. whisk the mixture back into the, soup. heat for 3 minutes. adjust seasonings., serve warm. sprinkle parsley atop each serving.

mushrooms, stems removed & cleaned, cream cheese, cheddar cheese, grated (or other tasty cheese), chopped pecans (, or other nuts), pineapple juice (to sprinkle over them)

potatoes, peeled and cut into small cubes, sweet potato, peeled and cut into small cubes, butter, cream cheese, not diet, pepper

potatoes, butter , plus, butter, divided, all-purpose flour, chicken broth, half-and-half cream, egg yolks, lightly beaten, minced fresh parsley, salt, pepper, cayenne pepper, seasoned bread crumbs

potatoes (about 30), butter divided, all-purpose flour, chicken broth, half-and-half cream, egg yolks, lightly beaten, minced fresh parsley, salt, pepper, cayenne pepper, seasoned bread crumbs