Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Ingredients
Balsamic Roasted Mushrooms
-
1
lb
mushrooms
-
1
Tbsp
olive oil
-
3
Tbsp
balsamic vinegar
-
½
Tbsp
brown sugar
-
1
Tbsp
soy sauce
-
2
cloves
garlic, minced
-
¼
tsp
dried thyme
Herby Kale Mashed Potatoes
-
2
lbs
russet potatoes
-
6
oz
kale, chopped
-
1
Tbsp
olive oil
-
¾
tsp
salt, divided
-
½
cup
sour cream
-
½
cup
milk
-
1
tsp
dried parsley
-
½
tsp
dried oregano
-
½
tsp
dried basil
-
¼
tsp
garlic powder
-
¼
tsp
onion powder
-
to taste
none
freshly cracked pepper
Instructions
- Preheat the oven to 400ºF.
- Wash and cut the mushrooms in half if large.
- Mix olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme in a small dish.
- Place mushrooms in a casserole dish and pour the marinade over them, stirring to coat.
- Roast the mushrooms in the oven for 45 minutes, stirring every 15 minutes.
- Meanwhile, peel and dice the potatoes into one-inch cubes and rinse them.
- Add potatoes to a pot, cover with water, and add ½ tsp salt, then bring to a boil.
- Boil potatoes until very tender, about 7-10 minutes, then drain.
- In the same pot, sauté chopped kale with olive oil and water until wilted, then remove from pot.
- Return drained potatoes to the pot and add sour cream, milk, parsley, oregano, basil, garlic powder, onion powder, ¼ tsp salt, and pepper, then mash until smooth.
- Stir in the sautéed kale.
- To serve, place ¼ of the mashed potatoes in each bowl and top with ¼ of the roasted mushrooms, drizzling with the pan juices.
Nutrition Facts (estimated)
Servings
4
Calories
377
Total fat
14g
Total carbohydrates
55g
Total protein
12g
Sodium
787mg
Cholesterol
0mg
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