Description
A hearty and flavorful vegetarian dish featuring balsamic roasted mushrooms paired with creamy herby kale mashed potatoes. This meal combines tangy, savory mushrooms roasted to perfection with smooth mashed potatoes infused with a medley of herbs and sautéed kale, perfect for a comforting dinner that satisfies meat-and-potatoes lovers.
Ingredients
Balsamic Roasted Mushrooms
- 1 lb. mushrooms
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
Herby Kale Mashed Potatoes
- 2 lbs. russet potatoes
- 6 oz. kale, chopped
- 1 Tbsp olive oil
- 3/4 tsp salt, divided
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- freshly cracked pepper, to taste
Instructions
- Prepare the mushrooms: Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if large. In a small bowl, mix olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and dried thyme. Place mushrooms in a casserole dish in a single layer, pour marinade over them, and toss to coat evenly.
- Roast the mushrooms: Roast mushrooms in the oven for 45 minutes, stirring every 15 minutes to ensure even cooking. The mushrooms will become tender and release a flavorful sauce.
- Boil the potatoes: Peel and dice potatoes into 1-inch cubes. Rinse in a colander, then place in a large pot with 1/2 tsp salt and cover with cold water. Put a lid on and bring to a boil. Boil until tender, about 7-10 minutes.
- Drain and prepare kale: Drain potatoes and briefly rinse with hot water, allowing them to drain well. In the same pot, add chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat until wilted, about 3-5 minutes. Remove kale from the pot.
- Mash the potatoes: Return drained potatoes to the pot. Add sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and freshly cracked pepper. Mash until smooth, then adjust salt to taste. Stir in the sautéed kale.
- Assemble the dish: Divide herby kale mashed potatoes evenly into 4 serving bowls. Top each with an equal portion of balsamic roasted mushrooms. Drizzle some of the mushroom pan juices over the top for extra flavor.
Notes
- Use cremini or button mushrooms for best results.
- Adjust balsamic vinegar to taste if you prefer it more tangy.
- Russet potatoes provide the best texture for mashing.
- For a richer mash, substitute milk with cream or add butter.
- Ensure to stir mushrooms during roasting to prevent burning.
- Vegetarian recipe; to make vegan, substitute sour cream with a plant-based alternative and omit soy sauce if not vegan.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
