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Roasted Potatoes and Mushrooms with Melted Taleggio Cheese

Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people may not want to share.

Source: Martha Stewart Living, January 2010



Cook's Notes

Many mushroom varieties work well in this dish, including hon shimeji (brown beech), chanterelle, oyster, and cremini.

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How would you rate this recipe?
  • mpotas
    20 FEB, 2011
    I made this exactly as written and it was fantastic. It was a great alternative to the standard "baked potato" that I serve with steaks. My guests were very pleased! In the future, b/c we are mushroom lovers, I would double the mushroom quantity. GREAT recipe!

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