Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes , By FoodHealth .
These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegetarian meal that will please any "meat and potatoes" style meal lover.
Total time: 25 minutes
Servings: 6 Servings
• BALSAMIC ROASTED MUSHROOMS
• 1 lb. mushrooms ($2.58)
• 1 Tbsp olive oil ($0.16)
• 3 Tbsp balsamic vinegar ($0.33)
• 1/2 Tbsp brown sugar ($0.02)
• 1 Tbsp soy sauce ($0.06)
• 2 cloves garlic, minced ($0.16)
• 1/4 tsp dried thyme ($0.02)
• HERBY KALE MASHED POTATOES
• 2 lbs. russet potatoes ($1.08)
• 6 oz. kale, chopped ($1.68)
• 1 Tbsp olive oil ($0.16)
• 3/4 tsp salt, divided ($0.04)
• 1/2 cup sour cream ($0.45)
• 1/2 cup milk ($0.17)
• 1 tsp dried parsley ($0.10)
• 1/2 tsp dried oregano ($0.05)
• 1/2 tsp dried basil ($0.05)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp onion powder ($0.02)
• freshly cracked pepper ($0.02)
• Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large.
• In a small dish, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme. Place the mushrooms in a casserole dish big enough to allow them to be in a single layer. Pour the balsamic marinade over top and stir until the mushrooms are coated.
• Transfer the the mushrooms to the preheated oven and roast for 45 minutes, giving them a stir every 15 minutes. After 45 minutes the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.
• Meanwhile, prepare the mashed potatoes. Peel and dice the potatoes into one-inch cubes. Rinse the cubes well in a colander, then place them in a large pot, add 1/2 tsp salt, and cover with cool water. Place a lid on the pot, bring it up to a boil. Boil the potatoes until they are very tender (about 7-10 minutes).
• Once the potatoes are very tender, drain them in the colander and rinse them briefly with hot water. Let the potatoes drain in the colander as you prepare the kale.
• To the pot used to boil the potatoes, add the chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot.
• Return the drained potatoes to the pot along with the sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed. Stir in the sautéed kale.
• To make the bowls, add 1/4 of the herby kale mashed potatoes to each bowl, then top with 1/4 of the balsamic roasted mushrooms. Drizzle a spoonful or two of the juices from the bottom of the casserole dish over the mushrooms and mashed potatoes.
These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegetarian meal that will please any "meat and potatoes" style meal lover.
Total time: 25 minutes
Servings: 6 Servings
INGREDIENTS:
• BALSAMIC ROASTED MUSHROOMS
• 1 lb. mushrooms ($2.58)
• 1 Tbsp olive oil ($0.16)
• 3 Tbsp balsamic vinegar ($0.33)
• 1/2 Tbsp brown sugar ($0.02)
• 1 Tbsp soy sauce ($0.06)
• 2 cloves garlic, minced ($0.16)
• 1/4 tsp dried thyme ($0.02)
• HERBY KALE MASHED POTATOES
• 2 lbs. russet potatoes ($1.08)
• 6 oz. kale, chopped ($1.68)
• 1 Tbsp olive oil ($0.16)
• 3/4 tsp salt, divided ($0.04)
• 1/2 cup sour cream ($0.45)
• 1/2 cup milk ($0.17)
• 1 tsp dried parsley ($0.10)
• 1/2 tsp dried oregano ($0.05)
• 1/2 tsp dried basil ($0.05)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp onion powder ($0.02)
• freshly cracked pepper ($0.02)
INSTRUCTIONS:
• Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large.
• In a small dish, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme. Place the mushrooms in a casserole dish big enough to allow them to be in a single layer. Pour the balsamic marinade over top and stir until the mushrooms are coated.
• Transfer the the mushrooms to the preheated oven and roast for 45 minutes, giving them a stir every 15 minutes. After 45 minutes the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.
• Meanwhile, prepare the mashed potatoes. Peel and dice the potatoes into one-inch cubes. Rinse the cubes well in a colander, then place them in a large pot, add 1/2 tsp salt, and cover with cool water. Place a lid on the pot, bring it up to a boil. Boil the potatoes until they are very tender (about 7-10 minutes).
• Once the potatoes are very tender, drain them in the colander and rinse them briefly with hot water. Let the potatoes drain in the colander as you prepare the kale.
• To the pot used to boil the potatoes, add the chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot.
• Return the drained potatoes to the pot along with the sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed. Stir in the sautéed kale.
• To make the bowls, add 1/4 of the herby kale mashed potatoes to each bowl, then top with 1/4 of the balsamic roasted mushrooms. Drizzle a spoonful or two of the juices from the bottom of the casserole dish over the mushrooms and mashed potatoes.
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