The Ultimate in Comfort Food Does Indeed Contain Shrooms…Get Cheesy with this one!

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There is one recipe I do yearly – usually at Easter…but sometimes for the Christmas Holidays – it is my infamous Cheesy Potatoes with Mushrooms Side Dish. Not to say this recipe is only good for holidays – but it is certainly one you don’t want to be worried about calories and fat content when digging into it! My Cheesy Potatoes with Mushrooms are fabulous for large crowds and is always adored by guests. I always get calls the next day regarding not only the meal – but also the CHEESY POTATOES, specifically.

For me, my ultimate comfort food usually contains potatoes of some sort – this posting is no exception. I love these Cheesy Potatoes, especially with the addition of shrooms…but of course! For me – mushrooms and their umami overtone benefit any dish!

There are times I use a mélange of mushrooms in the recipe, sometimes I add morels, and on other occasions, I add a mushroom that might be something that my guests are not so familiar with. Today’s Blog recipe contains King Trumpet Mushrooms (Hokto, King Oysters, French Horn…known by all kinds of other names). It has been said that these heavily structured shrooms simulate the texture of scallops or abalone, while that may be accurate, that has never been my sole focus. I love their meaty texture, flavor, and the benefit to the immune system.

King Trumpets are easily found in Asian Markets or some up-scale grocery stores throughout the country. These mushrooms are beefy and sauté beautifully without loosing their shape. They pair beautifully with potatoes and cheese…you can make individual potions or serve this dish family-style.

Get a little Cheesy and try this delicious side dish!

Hokto - King Trumpets before slicing and being sautéed

Hokto – King Trumpets before slicing and being sautéed

Cooking the King Trumpets with a bit of Butter

Cooking the King Trumpets with a bit of Butter

Mixing in the Sour Cream with the other ingredients

Mixing in the Sour Cream with the other ingredients

Crushed Cornflakes and Melted Butter -mixed well

Crushed Cornflakes and Melted Butter-mixed well

These Cheesy Potatoes with Mushrooms can go into individual containers or a large one - now time for the Cornflake Topping

These Cheesy Potatoes with Mushrooms can go into individual containers or a large one – now time for the Cornflake Topping

Family-Style option - ready for the oven!

Family-Style option – ready for the oven!

RMJ’s Cheesy Potatoes with Mushrooms
You can easily double or triple this recipe for guests!
Great comfort food – forget about the calories on this one…

Ingredients for the Potatoes:
1/2 cup melted butter (homemade or preferably Kerry Gold), plus 2 teaspoons for
sautéing mushrooms
18 ounces Hokto Mushrooms (King Trumpet) or Mushrooms of your choice,
cleaned, trimmed and cut into pieces and sautéed until cooked (about 6-7 minutes)
2 lbs. Fresh or frozen hash brown potatoes; if frozen, thaw! (Note: I prefer
Fresh Hashbrowns)
1/2 cup melted butter (homemade or preferably Kerry Gold), plus 2 teaspoons for
sautéing mushrooms
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup chopped Vidalia onion (previously peeled, trimmed and chopped)
10 1/2 ounces of Homemade Cream of Chicken Soup (or 1 can cream of chicken soup)
1/2 cup half-and-half
1/2 cup sour cream (homemade or prepared)
12 ounces Velveeta Cheese, sliced and cubed
Pam, Olive Oil Spray or Pan Release for spraying baking pan(s)

Ingredients for the Topping:
2 cups crushed cornflakes
1/4 cup melted butter (homemade or preferably Kerry Gold)

Directions for the Potatoes:
Preheat oven to 350°F. Place oven rack to middle position. Spray your pan or individual oven-proof containers (ceramic or cast iron) with pan release (Pam, olive oil spray or Pan Release); set aside.

In a large bowl, mix together: cooked mushrooms, thawed or fresh hash browns, melted butter, salt and pepper, chopped onion, cream of chicken soup, half-and-half, sour cream and Velveeta cheese. Place the potato mixture in the prepared pan (s).

Directions for the Topping:
In a medium-sized bowl, mix together crushed cornflakes and melted butter. Top potato mixture with the buttered cornflakes and bake in oven until bubbly and top is lightly browned.
Note: Cover with foil if crushed cornflakes are browning too quickly.

Serve hot Cheesy Potatoes with Mushrooms as a side dish for any protein!

Serve Cheesy Potatoes with Mushroom as part of the entree or as a side dish

Serve as part of the entree or as a side dish

2 Comments

  1. Marsha says:

    Hi Darlin”, I see I could pin this to Pinterest, so give me a pinterest site you’d like to use and I will do so. Or you could if you prefer. I can’t tell you how addicted some people are to the pinterest sites( me included).

    • RMJ says:

      Please be my guest!!!

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