Sweet Potatoes And Mushrooms Recipe

Sweet Potato Carbonara with Spinach & Mushrooms

WEBApr 22, 2024 · Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper …

Rating: 3.9/5(23)
1. Put a large pot of water on to boil.
2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."
3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

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20 Minute Creamy Mushroom Sweet Potato Noodles

WEBMar 26, 2018 · Add the oil to a large, fairly deep skillet. Over medium-high heat, sauté the mushrooms, garlic, and Italian seasoning for 4-5 …

Rating: 5/5(1)
1. Prep your sweet potatoes and mushrooms.
2. Add the oil to a large, fairly deep skillet. Over medium-high heat, sauté the mushrooms, garlic, and Italian seasoning for 4-5 minutes, stirring often.
3. Sprinkle in the flour and give it a good stir, then add in the cream and let it cook for about a minute.
4. Add in your sweet potato noodles. Cover the pan and reduce the heat to medium. Cook for 2 minutes.

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Rosemary Sweet Potatoes & Mushrooms Gluten Free …

WEBDec 23, 2014 · Preheat oven to 400°F. Brush baking dish with some olive oil. Whisk broth, olive oil, and vinegar in a small bowl. 1/4 cup gluten …

1. Preheat oven to 400°F. Brush baking dish with olive oil. Whisk chicken broth, olive oil, and vinegar in a small bowl. Mix sweet potatoes, shallots, garlic and rosemary in large bowl. Pour half of broth mixture over and toss; sprinkle with salt. Spread entire mixture on a baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 15 minutes.
2. Meanwhile toss mushrooms with remaining broth mixture in the bowl and sprinkle with salt and pepper. Then add mushrooms to partially cooked sweet potato mixture. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 20-30 minutes longer. Garnish with parsley.

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