Potatoes with Shiitake Mushrooms and Brie
Elevate your side dish game with this indulgent recipe for Potatoes with Shiitake Mushrooms and Brie, a luxurious blend of earthy, creamy, and savory flavors. Perfectly roasted Yukon Gold potatoes form the base of this dish, offering a golden, crispy finish that pairs impeccably with the umami-rich sautéed shiitake mushrooms infused with garlic and fresh thyme. The pièce de résistance is gooey chunks of Brie cheese, melted to creamy perfection, creating a decadent, velvety sauce that coats every bite. A touch of heavy cream enhances the dish’s richness, while a sprinkle of fresh parsley adds a vibrant, herby finish. Ready in just 45 minutes, this easy yet elegant recipe is ideal for impressing guests or upgrading your weeknight meals. Enjoy this irresistible fusion of flavors straight from the oven—comfort food at its best!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 200 grams Shiitake mushrooms
- 150 grams Brie cheese
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Unsalted butter
- 2 tablespoons Heavy cream
- 1 tablespoon Chopped parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the Yukon Gold potatoes thoroughly and cut them into bite-sized cubes. Place them in a large mixing bowl.
Toss the potato cubes with 2 tablespoons of olive oil, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the seasoned potatoes in the oven for 25 minutes, flipping them halfway through, until golden and crispy on the edges.
While the potatoes are roasting, clean the shiitake mushrooms with a damp cloth and remove the stems. Slice the caps into thin strips.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the minced garlic cloves to the skillet and sauté for 1 minute until fragrant.
Add the sliced shiitake mushrooms to the skillet. Sprinkle with the remaining 0.25 teaspoon of salt and 1 teaspoon of fresh thyme. Cook for 6-8 minutes until the mushrooms are soft and golden brown.
Lower the heat and stir in 2 tablespoons of heavy cream. Mix well to create a creamy mushroom sauce. Remove from heat.
Cut the brie cheese into small chunks and set aside.
Combine the roasted potatoes with the creamy shiitake mushroom mixture, gently tossing to coat the potatoes evenly.
Transfer the mixture to a shallow oven-safe baking dish. Tuck the brie chunks evenly throughout the dish.
Return the dish to the oven and bake for 5 minutes, or until the brie has melted and becomes gooey.
Remove from the oven and garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 10.9 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 421 mg | 32% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4269 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
