Potato Mushrooms Recipe

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From her home in Golden Meadow, Louisiana, Linda Bernard jazzes up sliced potatoes with mushrooms, onions, canned soup and cheese to create this versatile side dish. With its comforting flavor, it's a nice accompaniment to most meats.

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Potato Mushrooms Recipe

Prep: 25 min. Cook: 6 hours

Yield: 8-10 Servings

25 360 385

Ingredients

7 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
4 garlic cloves, minced
2 green onions, chopped
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, cubed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Directions

In a 3-qt. slow cooker, layer half of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low for 6-8 hours or until potatoes are tender; sprinkle with cheese during the last 30 minutes of cooking time. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 249 calories, 9 g fat (6 g saturated fat), 23 mg cholesterol, 893 mg sodium, 35 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Mushroom Potatoes in Quick Cooking September/October 2003, p43

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Potato Mushrooms

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(1-1) of 1 reviews

Reviewed on Mar. 30, 2009 by newgardenersc

This dish tastes wonderful -- with or without the cheese. I used fresh mushrooms instead of canned w/ fantastic results. But I will say that it is the UGLIEST dish I have ever cooked. There's a reason there's no picture of it here. And the pepper called-for in the recipe made it a little too spicy for my kids. I'll definitely make it again, with less pepper.