18 Delicious Potato and Mushroom Recipes for Every Occasion

Who doesn’t love the hearty, comforting duo of potatoes and mushrooms? Whether you’re whipping up a quick weeknight dinner, looking for seasonal favorites, or craving some cozy comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Potato and Mushroom Recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking!

Creamy Potato and Mushroom Soup

Warm up your evening with this creamy potato and mushroom soup, a comforting blend that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken or vegetable broth
• 3 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the sliced cremini mushrooms to the pot and cook until they’re soft and golden, about 8 minutes.
3. Pour in 4 cups chicken or vegetable broth and add the diced potatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in 1 cup heavy cream and heat through for another 5 minutes. Adjust seasoning if necessary.
5. Garnish with 2 tablespoons fresh parsley before serving.

The magic of this soup lies in the earthy mushrooms and creamy potatoes, creating a velvety texture that’s utterly satisfying.

Tip: For an extra depth of flavor, try sautéing the mushrooms separately until deeply browned before adding them to the soup.

Garlic Roasted Potatoes with Mushrooms

These Garlic Roasted Potatoes with Mushrooms are a savory side dish that brings a rustic charm to any meal, with crispy edges and a tender heart.

Ingredients

• 1.5 lbs small red potatoes, quartered
• 8 oz cremini mushrooms, halved
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the quartered potatoes and halved mushrooms with 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25 minutes, then stir and roast for another 20 minutes until the potatoes are golden and crispy.
4. Sprinkle with 2 tbsp fresh parsley before serving.

The magic of this dish lies in the way the mushrooms absorb the garlic and thyme flavors, complementing the potatoes’ crispiness perfectly.

Tip: For an extra crispy finish, give the potatoes a quick broil for the last 2-3 minutes of cooking.

Potato and Mushroom Gratin

This Potato and Mushroom Gratin is the ultimate comfort food, with layers of creamy potatoes and earthy mushrooms baked to perfection.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 lb cremini mushrooms, sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced potatoes, mushrooms, heavy cream, garlic, thyme, salt, pepper, and nutmeg. Toss to coat evenly.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the grated Gruyère cheese on top.
4. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
5. Let the gratin rest for 10 minutes before serving. The resting time allows the cream to thicken slightly, making it easier to serve.

The combination of nutty Gruyère and earthy mushrooms elevates this gratin beyond the ordinary, making it a standout side dish for any dinner table.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Mushroom and Potato Stir Fry

This Mushroom and Potato Stir Fry is a hearty, flavorful dish that comes together in just 30 minutes, making it perfect for a weeknight dinner.

Ingredients

• 2 tablespoons olive oil
• 1 pound potatoes, thinly sliced
• 8 ounces mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add mushrooms, onion, and garlic to the skillet. Cook for another 5 minutes, until the vegetables are tender.
3. Stir in salt, black pepper, soy sauce, and smoked paprika. Cook for 2 more minutes, ensuring everything is well combined and heated through.
4. Garnish with fresh parsley before serving.

The smoked paprika adds a deep, smoky flavor that pairs beautifully with the earthiness of the mushrooms and the sweetness of the onions.

Tip: For an extra crispy texture, let the potatoes sit in a single layer for a few minutes without stirring at the beginning of cooking.

Herbed Potato and Mushroom Salad

This Herbed Potato and Mushroom Salad is a rustic, flavorful side that brings earthy mushrooms and tender potatoes together with a bright herby dressing.

Ingredients

• 1.5 lbs baby potatoes, halved
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the baby potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until golden and tender.
2. While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the cremini mushrooms and cook for 5-7 minutes until they release their moisture and turn golden.
3. In a large bowl, whisk together the Dijon mustard, apple cider vinegar, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Add the roasted potatoes, sautéed mushrooms, chopped parsley, and dill. Toss gently to combine.

The combination of warm potatoes with the tangy, herby dressing creates a salad that’s comforting yet refreshing. Perfect for those who love a dish with a bit of zing!

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the dressing to soak into the potatoes.

Cheesy Potato and Mushroom Casserole

This Cheesy Potato and Mushroom Casserole is the ultimate comfort food, blending creamy, cheesy goodness with earthy mushrooms for a dish that’s sure to become a family favorite.

Ingredients

• 2 lbs potatoes, peeled and thinly sliced
• 1 lb mushrooms, sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the mushrooms and cook until they’re soft and golden, about 5 minutes.
3. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the mushrooms, and then 1 cup of cheddar cheese. Repeat the layers.
4. In a small bowl, whisk together 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp nutmeg. Pour this mixture evenly over the layers in the baking dish.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.

The nutmeg adds a subtle warmth that elevates the creamy cheese and earthy mushrooms, making this casserole a standout dish for any gathering.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Potato and Mushroom Pierogi

There’s something incredibly comforting about homemade pierogi, especially when filled with a savory mix of potatoes and mushrooms. This recipe brings a little piece of Eastern Europe to your kitchen with a twist that’s sure to delight.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup water
• 2 tablespoons unsalted butter
• 1 cup finely chopped mushrooms
• 1 cup mashed potatoes
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt. Make a well in the center and add 1 large egg, 1/2 cup sour cream, and 1/4 cup water. Knead until a smooth dough forms, then cover and let rest for 30 minutes.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 cup finely chopped mushrooms and cook until soft, about 5 minutes. Stir in 1 cup mashed potatoes and 1/2 teaspoon black pepper. Remove from heat and let cool.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles. Place a teaspoon of the potato-mushroom mixture in the center of each circle, fold over, and pinch edges to seal.
4. Bring a large pot of salted water to a boil. Add pierogi in batches and cook until they float to the top, about 3-4 minutes. Remove with a slotted spoon.
5. In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add the boiled pierogi and cook until golden brown on both sides, about 2-3 minutes per side.

The combination of crispy edges and creamy filling makes these pierogi irresistible. Perfect for a cozy dinner or as a hearty appetizer.

Tip: For an extra flavor boost, serve with a dollop of sour cream and a sprinkle of fresh dill.

Wild Mushroom and Potato Risotto

This Wild Mushroom and Potato Risotto is a comforting dish that brings earthy flavors and creamy textures to your table, perfect for those cozy nights in.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 large potato, peeled and diced into 1/2-inch cubes
• 2 cups mixed wild mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Add the wild mushrooms and potato, cooking until the mushrooms are soft and the potato starts to brown, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, heat the remaining 1 tablespoon olive oil. Add the Arborio rice, stirring to coat with oil, and toast for 2 minutes.
4. Pour in the white wine, stirring constantly until fully absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the cooked mushrooms and potato, Parmesan cheese, butter, 1 teaspoon salt, 1/2 teaspoon black pepper, and fresh thyme. Cook for another 2 minutes until everything is well combined and heated through.

The key to this risotto’s depth of flavor lies in the slow addition of broth, which coaxes out the rice’s natural creaminess while keeping the potatoes perfectly tender.

Tip: For an extra layer of flavor, try stirring in a splash of truffle oil just before serving.

Potato Mushroom and Spinach Curry

Warm up your kitchen with this comforting Potato Mushroom and Spinach Curry, a hearty dish that brings together earthy flavors in a creamy, spiced sauce.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 2 medium potatoes, cubed
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in ground cumin, ground coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
3. Pour in coconut milk, then add potatoes. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
4. Add mushrooms and continue to cook, covered, for another 10 minutes until the potatoes are tender.
5. Fold in spinach and cook for 2 minutes until wilted. Season with salt to taste.

The magic of this curry lies in the layering of spices, which infuse the coconut milk with depth, while the spinach adds a fresh contrast to the hearty potatoes and mushrooms.

Tip: For an extra touch of warmth, serve with a sprinkle of garam masala on top.

Baked Potatoes Stuffed with Mushrooms

Transform your baked potatoes into a gourmet meal with this rich and earthy mushroom stuffing that’s sure to impress.

Ingredients

• 4 large russet potatoes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup finely chopped mushrooms
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, then rub each with 1/2 tbsp olive oil, 1/8 tsp salt, and a pinch of black pepper. Place on a baking sheet and bake for 50 minutes until tender.
2. While the potatoes bake, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms, onion, and garlic, cooking for 5 minutes until softened. Season with the remaining 1/8 tsp salt and a pinch of black pepper.
3. Once the potatoes are done, let them cool slightly before cutting a slit in the top of each. Scoop out the insides, leaving a thin layer of potato inside the skin.
4. Mix the scooped potato with the mushroom mixture, sour cream, and cheddar cheese. Spoon the mixture back into the potato skins.
5. Return the stuffed potatoes to the oven and bake for another 10 minutes until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

The combination of creamy potato and savory mushrooms creates a comforting dish with a delightful contrast in textures.

Tip: For an extra crispy skin, brush the potatoes with a little more olive oil before the final bake.

Potato and Mushroom Hash

Start your morning with a hearty Potato and Mushroom Hash, a savory dish that combines earthy mushrooms with crispy potatoes for a satisfying breakfast or brunch.

Ingredients

• 2 tablespoons olive oil
• 1 pound Yukon Gold potatoes, diced into 1/2-inch pieces
• 8 ounces cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add mushrooms, onion, and garlic to the skillet. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender and the potatoes are golden brown.
3. Season with salt, black pepper, and smoked paprika. Stir to combine and cook for an additional 2 minutes to let the flavors meld.
4. Remove from heat and sprinkle with fresh parsley before serving.

The smoked paprika adds a subtle depth to this hash, making it a standout dish that’s as flavorful as it is comforting.

Tip: For an extra crispy texture, press the hash down in the skillet with a spatula during the last few minutes of cooking.

Mushroom and Potato Pot Pie

Nothing says comfort like a hearty Mushroom and Potato Pot Pie, with its flaky crust and savory filling that’s sure to warm you up from the inside out.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 medium potatoes, peeled and diced
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry to fit your pie dish and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Add the sliced mushrooms and diced potatoes to the skillet. Cook until the mushrooms are soft and the potatoes start to brown, about 5 minutes.
4. Pour in 1 cup vegetable broth and 1/2 cup heavy cream. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme. Simmer until the mixture thickens slightly, about 5 minutes.
5. Transfer the filling to your pie dish. Cover with the puff pastry, trimming any excess. Brush the top with the beaten egg for a golden finish.
6. Bake at 400°F for 25 minutes, or until the pastry is puffed and golden. Let cool for 5 minutes before serving.

The secret to this pot pie’s rich flavor? A splash of heavy cream in the filling, which adds a luxurious depth that pairs perfectly with the earthy mushrooms and potatoes.

Tip: For an extra crispy crust, place the pie dish on a preheated baking sheet before putting it in the oven.

Smoky Potato and Mushroom Stew

Warm up your kitchen with this hearty Smoky Potato and Mushroom Stew, a comforting dish that brings together earthy mushrooms and tender potatoes in a rich, smoky broth.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 4 medium potatoes, cubed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon soy sauce
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 8 minutes.
3. Stir in the potatoes, vegetable broth, smoked paprika, salt, black pepper, and soy sauce. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until the potatoes are tender.
4. Garnish with fresh parsley before serving.

The smoked paprika not only adds depth to the broth but also gives this stew its signature smoky flavor that pairs perfectly with the earthiness of the mushrooms.

Tip: For an extra smoky flavor, try adding a pinch of chipotle powder along with the smoked paprika.

Potato and Mushroom Tacos

These Potato and Mushroom Tacos are a hearty, flavorful twist on taco night, combining earthy mushrooms with creamy potatoes for a satisfying bite.

Ingredients

• 2 cups diced potatoes (about 2 medium)
• 1 cup sliced mushrooms
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add sliced mushrooms, ground cumin, smoked paprika, salt, and black pepper to the skillet. Cook for another 5-7 minutes, until the mushrooms are tender and the potatoes are golden.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Divide the potato and mushroom mixture evenly among the tortillas. Top with chopped cilantro and diced red onion. Serve with lime wedges on the side for squeezing over the tacos.

The smoky cumin and paprika give these tacos a deep flavor that pairs perfectly with the freshness of cilantro and lime.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the filling before serving.

Grilled Potato and Mushroom Skewers

These Grilled Potato and Mushroom Skewers are a smoky, savory delight that’s perfect for your next barbecue or weeknight grill session.

Ingredients

• 1 lb small potatoes, halved
• 8 oz cremini mushrooms, stems removed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the potatoes and mushrooms with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the potatoes and mushrooms onto skewers, alternating between them.
4. Grill the skewers for 15-20 minutes, turning occasionally, until the potatoes are tender and the mushrooms are golden.
5. Sprinkle with 2 tbsp fresh parsley before serving.

The combination of smoky paprika and tender potatoes with meaty mushrooms creates a satisfying bite that’s both hearty and flavorful.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Potato and Mushroom Dumplings

These Potato and Mushroom Dumplings are a cozy, comforting dish that brings together earthy mushrooms and creamy potatoes in a soft, pillowy wrapper. Perfect for a chilly evening or when you’re craving something hearty yet homemade.

Ingredients

• 2 cups mashed potatoes, cooled
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup finely chopped mushrooms
• 1/4 tsp black pepper
• 1 tbsp butter
• 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, combine the mashed potatoes, flour, egg, and 1/2 tsp salt. Mix until a dough forms.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Stir in 1/4 tsp black pepper and remove from heat.
3. Divide the dough into 12 pieces. Flatten each piece, place a teaspoon of the mushroom mixture in the center, and fold the dough over to seal, forming dumplings.
4. Bring a large pot of salted water to a boil. Gently add the dumplings and cook until they float to the top, about 3-4 minutes.
5. In a small pan, melt 1 tbsp butter over medium heat. Add the cooked dumplings and sauté until lightly golden, about 2 minutes per side. Garnish with chopped fresh parsley before serving.

The combination of the soft dumpling exterior with the savory mushroom filling creates a delightful contrast in textures that’s sure to impress.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the mushroom filling.

Mushroom and Potato Pancakes

These Mushroom and Potato Pancakes are a cozy, savory twist on the classic, perfect for a hearty breakfast or a comforting side dish.

Ingredients

• 2 cups grated potatoes, squeezed dry
• 1 cup finely chopped mushrooms
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. In a large bowl, combine the grated potatoes, chopped mushrooms, all-purpose flour, beaten egg, salt, black pepper, and garlic powder. Mix well until all ingredients are evenly incorporated.
2. Heat the olive oil in a large skillet over medium heat. Once hot, scoop 1/4 cup of the mixture for each pancake, flattening slightly in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
3. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve warm.

The combination of earthy mushrooms and crispy potatoes creates a delightful texture contrast, making these pancakes a standout dish. The garlic powder adds a subtle depth that elevates the overall flavor.

Tip: For extra crispiness, press the pancakes firmly in the skillet and avoid overcrowding to ensure even cooking.

Potato and Mushroom Shepherd’s Pie

This Potato and Mushroom Shepherd’s Pie is a comforting twist on the classic, swapping out the meat for earthy mushrooms and keeping all the cozy vibes.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, divided
• 1/2 cup whole milk
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp dried thyme
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas

Instructions

1. Preheat oven to 400°F. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with 1/4 cup butter, milk, 1/2 tsp salt, and 1/4 tsp pepper.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft, about 5 minutes. Stir in mushrooms and thyme, cooking until mushrooms release their juices, about 8 minutes.
3. Sprinkle flour over mushrooms, stirring to coat. Gradually add broth and Worcestershire sauce, simmering until thickened, about 3 minutes. Stir in peas, remaining 1/2 tsp salt, and 1/4 tsp pepper.
4. Transfer mushroom mixture to a baking dish. Spread mashed potatoes over top. Dot with remaining 1/4 cup butter. Bake for 25 minutes until golden.

The crispy potato topping contrasts beautifully with the savory mushroom filling, making every bite a delight.

Tip: For extra flavor, try adding a sprinkle of grated Parmesan to the mashed potatoes before baking.

Conclusion

We hope this roundup of 18 delicious potato and mushroom recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish offers a unique way to enjoy these versatile ingredients. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for every occasion. Happy cooking!