Balsamic Roasted Mushrooms w/ Herby Kale Mashed Potatoes
Doesn't this sound delicious? I thought so too. So when I saw the original recipe on Budget Bytes, I HAD to try it with my own twist.
As you may know, I try to follow a fairly inflammation free diet. This recipe is NOT an anti-inflammatory food selection, but it 100% is a plant-based recipe and vegetarian friendly. Even if you're not following any type of diet, this recipe is so good, easy and doesn't make you feel like crap after eating it - you HAVE to try it.
I'm not one of those bloggers who is going to give you the long spiel before giving you the recipe. So without further ado, here's how you make this gem my way.
BALSAMIC ROASTED MUSHROOMS
1 lb. cremini mushrooms
1 Tbsp Olive Oil
3 Tbsp Balsamic Vinegar
1Tbsp Soy Sauce (Low Sodium)
2 Cloves Garlic, minced
1/3 tsp fresh thyme
HERBY KALE MASHED POTATOES
2 Russet Potatoes
6 oz. Kale, chopped (1 handfull-ish)
1/2 Cup Low Fat Sour Cream
1/2 Cup So Delicious Coconut 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
1. Preheat oven to 400ºF.
2. Prep the Balsamic Mushrooms: Wash the mushrooms and cut them in half. In a small bowl, stir together olive oil, balsamic vinegar, soy sauce garlic (use garlic press), and thyme. Place mushrooms in a small-medium casserole dish so that the mushrooms lay in a single layer comfortably.
3. Bake Balsamic Mushrooms: Place mushrooms in the preheated over and roast for 45 minutes, stirring them every 15 minutes. After 45 minutes, the mushrooms should be soft with a glaze/sauce formed in the baking dish.
4. Prep 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 water. Boil the potatoes until tender (approx 10 - 15 minutes).
5. Once potatoes are soft, drain them and rinse off excess foaming.
6. Using the same pot from the potatoes (I'm all about reducing the number of dishes used), sauté (3-5 minutes) handful of chopped kale, 1 Tbsp olive oil, and 2 Tbsp of water
7. Remove the kale from the pot after 5 minutes when soft.
8. Return the drained potatoes to the pot. Add in the sour cream, coconut milk, dried parsley, oregano, basil, garlic powder, onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until soft and smooth.
9. Add back in the sautéed kale and stir.
10. Plate: Add 1/4 of the herby kale mashed potatoes to each bowl and top with 1/4 of balsamic roasted mushrooms. Drizzle spoonful of two of the juices from the bottom of the casserole dish over the mushrooms and potatoes.
11. Take your pic, share on Instagram and tag me @ciaraungar!