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15 Ratings
5 star values:
5
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3 star values:
5
2 star values:
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Martha Stewart Member
Rating: Unrated
02/20/2011
I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!
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Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Recipe Summary
Yield: Serves 6
Ingredients
Ingredient Checklist
8 ounces assorted mushrooms, thinly sliced (about 3 cups)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup loosely packed fresh sage, coarsely chopped
4 garlic cloves, halved lengthwise
2 pounds small fingerling potatoes, scrubbed and sliced 1/4 inch thick
6 ounces Taleggio cheese (rind removed), sliced
Cook's Notes
Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.
Gallery
Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Recipe Summary
Yield: Serves 6
Gallery
Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Recipe Summary
Yield: Serves 6
Recipe Summary
Yield: Serves 6
Yield: Serves 6
Serves 6
Ingredients
Ingredients
- 8 ounces assorted mushrooms, thinly sliced (about 3 cups)
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup loosely packed fresh sage, coarsely chopped
- 4 garlic cloves, halved lengthwise
- 2 pounds small fingerling potatoes, scrubbed and sliced 1/4 inch thick
- 6 ounces Taleggio cheese (rind removed), sliced
Directions
Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.
Cook's Notes
Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.
Cook’s Notes
Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/20/2011
I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!
Reviews (1)
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
5
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
5
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
5
4 star values:
2
3 star values:
5
2 star values:
3
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 2
- 3 star values:
- 5
- 2 star values:
- 3
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/20/2011
I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!
Martha Stewart Member
Rating: Unrated
02/20/2011
I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!
Rating: Unrated
All Reviews for Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
