Over the years I have developed cooking habits that help accommodate the different food likes and dislikes in my family. One of the easiest types of meals to make is a “bowl” meal. You make one base ingredient, like pasta or in this case roasted potatoes, and then set up a buffet-style spread of toppings. When everything is ready everybody fills their bowls with a combination of whatever they like. My husband and I will usually load our bowls up with many different things, while my kids can skip over the sauteed mushrooms or blue cheese sauce. I really like the combination of toppings in this recipe, but you could certainly offer many other things, like shredded cheddar cheese, steamed broccoli or even strips of leftover steak. Bowl meals are a great way to clean out the refrigerator and use up all of those leftovers. You can also raid your pantry and add things like tortilla chips, olives or warmed, cooked beans.
This recipe goes with the first, free bonus story that I have added for The Bartonville Series of culinary fiction. If you would like to read “The Present” you can find it here or if you would like to comment on it, it is featured in a blog post here.
Do you ever make “bowl” meals? If you do, what are your favorites?
- 2 large, russet potatoes (or 4 small)
- Olive or canola oil
- 8 oz. white button or cremini mushrooms, sliced
- 1 small onion, quartered and thinly sliced
- 1 Tbs. butter
- 4 slices bacon, cooked and crumbled
- Blue Cheese Sauce (Can be prepared in advance)
- ½ c. sour cream
- 1 tsp. Worcestershire sauce
- ¼ tsp. garlic powder
- ¼ c. (or more) milk
- ½ c. blue cheese crumbles*
- Preheat oven to 450 degrees F. Line a rimmed cookie sheet with foil. Scrub potatoes, cut into cubes and put on cookies sheet. Drizzle with oil and sprinkle generously with salt (seasoned salt can be used) and pepper. Toss to coat evenly and bake for 30-40 minutes, turning after 20 minutes, until browned and tender.
- While the potatoes bake saute the mushrooms and onions in butter in a medium skillet until softened. Keep warm. Prepare the sauce by mixing together the sour cream, Worcestershire sauce and garlic powder in a medium bowl. Whisk in milk until smooth, adding more 1 tablespoon at a time if it is too thick. Stir in blue cheese and set aside or refrigerate if preparing ahead of time.
- To assemble, divide roasted potatoes evenly among two bowls. Top with mushroom mixture, blue cheese sauce and crumbled bacon.
- *If you don't care for blue cheese, it can replaced with other cheeses like crumbled feta or shredded cheddar. You can also leave the cheese out completely to make a sour cream sauce.
The recipe is linked to: