Easy Oven Roasted Oyster Mushrooms and Potatoes Recipe

Need an easy one pan dish so that you can focus on mom this week? Or just want to cut down your mealtime to make room for more me time? As the title states this is a super easy low messy side that complements any meal. It took me about 15 minutes to make this recipe prior to popping it in the oven and making the rest of the meal. I loved how simple and yet how delicious it was.

You can cut and soak the potatoes in advance. I put them in before prepping the rest of my meal and they had a 20 minute soak time and came out very low in starch and super soft. I prefer a nice golden potato, but red works just as well. It also saves you needing to peel.

You don’t even need to grease the pan and cleanup was a breeze. I will mention that I used sweet onions as they are my absolute favorite. Either kind works well and it just comes down to what your family prefers. Enjoy.

Easy Oven Roasted Oyster Mushrooms and Potatoes Recipe

Rated 4.5 stars by 2 users

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Category

Side

Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Fungified Farm

Crispy and soft oyster mushrooms pair perfectly with fluffy potatoes. Short prep time and easy clean up make this side a perfect complement to any meal.

Ingredients

• ½ to 1 lb. diced oyster mushroom (or mixed mushrooms)
• 4 medium to large potatoes with yellow or red skin (you can use brown skinned, but must peel the brown potatoes.)
• 1 medium onion sliced and each ring separated
• 3 tablespoons olive oil
• 3 garlic cloves minced
• ½ teaspoon salt
• salt and pepper to taste

Directions

1. Preheat oven to 425°F.
2. Clean the potatoes, but do not peel them. Dice into bite sized pieces. Soak in cold water until ready to bake for up to an hour.
3. Mix in a large bowl oil, garlic, and salt.
4. Cute the onions into rings and separate.
5. Cute of the hard bottom of mushrooms and brush off any substrate. Dice the mushrooms into bite sized pieces.
6. Drain and dry potatoes.
7. Add potatoes, mushrooms and onions to the bowls and toss with oil.
8. Place on a baking sheet for 30-45 minutes. The mushrooms and potatoes should be browned and tender.
9. Serve as a side or with a salad.

Recipe Note

You can use fresh herbs if you desire.

This recipe freezes well. Just freeze in layers and reheat in the oven for about 10 to 15 minutes.