Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
When comfort food meets gourmet flavor, you know you’re onto something special. This recipe for Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes brings together two hearty elements that can elevate any weeknight dinner or cozy weekend gathering. The deep, umami-rich mushrooms, perfectly roasted to caramelized perfection, pair beautifully with creamy, herby mashed potatoes that showcase the vibrant earthiness of kale. It’s a dish that not only satisfies the palate but also fills the kitchen with an irresistible aroma.
Why you’ll love this dish
Cooking at home can often feel repetitive, but this recipe offers a burst of excitement and flavors that breathe new life into your dinner table. Here’s why this dish should be on your must-try list:
- Versatile and Adaptable: Perfect for any occasion, from holiday feasts to a simple weeknight meal.
- Nutritious Comfort: Collapsing rich comfort food with greens means you get to indulge while still being health-conscious.
- Budget-Friendly: Packed with ingredients that won’t break the bank, this recipe provides a gourmet feel without the gourmet price tag.
“These mushrooms are a game changer! Paired with the creamy mashed potatoes, it was a hit at our family dinner!” – A Happy Home Cook
The cooking process explained
Making Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes is a straightforward process that yields spectacular results. You’ll begin by marinating the mushrooms in a glorious balsamic blend, allowing them to soak up flavors before roasting them to a tender, savory delight. Meanwhile, you’ll whip up some creamy mashed potatoes with an herby twist, featuring kale for added nutrition and taste. This recipe comes together in various easy steps, ensuring you can serve this delicious dish without any fuss.
Gather these items
To create this delightful dish, you’ll need the following ingredients:
- 1 lb mushrooms (any variety works well)
- 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
- 2 lbs russet potatoes
- 6 oz kale, chopped
- 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
Feel free to substitute mushrooms with other varieties such as cremini or button mushrooms. You can also use leafy greens like spinach if kale doesn’t suit your taste.
Step-by-step instructions
Follow these straightforward steps to make your Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes:
- Preheat the oven to 400°F (200°C).
- Clean the mushrooms and cut any large ones in half.
- In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme.
- Toss the mushrooms in the bowl with the marinade, ensuring they are well-coated.
- Place the mushrooms in a casserole dish and roast them in the oven for 45 minutes, stirring every 15 minutes.
- While the mushrooms roast, peel and dice the potatoes. Boil them in salted water until tender (approximately 7-10 minutes), then drain.
- In the same pot, sauté the chopped kale with a splash of olive oil and a bit of water until wilted.
- Mash the potatoes in the pot and mix in sour cream, milk, parsley, oregano, basil, garlic powder, onion powder, 1/2 tsp salt, and pepper.
- Stir in the sautéed kale.
- To serve, plate a quarter of the herby mashed potatoes and top with a quarter of the roasted mushrooms, drizzling with the mushroom cooking juices.
Serving suggestions
The beauty of this dish lies in its versatility. Here are some creative ways to enjoy it:
- Serve alongside a fresh garden salad for a refreshing contrast.
- Pair with a glass of red wine for a cozy dinner experience.
- Garnish your plates with a sprig of parsley or a sprinkle of additional herbs for visual appeal.
Storage and reheating tips
If you find yourself with leftovers (which is unlikely, but it can happen!), here’s how to properly store and reheat:
- Storage: Keep the mashed potatoes and mushroom mixture in airtight containers. They can be stored in the refrigerator for up to 3 days.
- Freezing: You can freeze each component separately. The mashed potatoes may need a little extra milk when reheating to regain their creaminess.
- Reheating: Gently reheat in the microwave or on the stovetop, adding a splash of milk to the potatoes as needed. Ensure they are heated through before serving.
Pro chef tips
To make the most of your cooking experience, consider these tips:
- Marinate Longer: For an even deeper flavor, marinate the mushrooms in the sauce for a few hours or overnight.
- Texture Upgrade: For a creamy texture in the mashed potatoes, avoid over-mashing; a few lumps can add character!
- Season Wisely: Taste and adjust seasoning at every step, especially the kale to balance its bitterness against the creaminess of the potatoes.
Creative twists
Feel free to personalize this dish with your own creative twists:
- Spice it Up: Add a pinch of red pepper flakes to the mushrooms for a bit of heat.
- Cheesy Delight: Stir in some shredded cheddar or crumbled feta into your mashed potatoes for a delightful cheese burst.
- Swap Greens: If kale isn’t your favorite, use spinach or Swiss chard as substitutes.
Your questions answered
Here are answers to some common inquiries about this delicious recipe:
1. How long does this recipe take to prepare?
The total prep and cooking time for Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes is approximately 1 hour.
2. Can I make this dish dairy-free?
Absolutely! Substitute sour cream and milk with plant-based alternatives like almond milk and coconut yogurt for a dairy-free version.
3. How can I ensure my potatoes are fluffy?
Always start with cold water when boiling your potatoes to ensure they cook evenly. Avoid over-mashing them when you mix in the ingredients.
With this recipe, you will create a stunning yet simple meal that showcases the beauty of vegetables and the warmth of comfort food. Enjoy the process of making it as much as the meal itself!
Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Clean the mushrooms and cut any large ones in half.
- In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme.
- Toss the mushrooms in the bowl with the marinade, ensuring they are well-coated.
- Place the mushrooms in a casserole dish and roast them in the oven for 45 minutes, stirring every 15 minutes.
- While the mushrooms roast, peel and dice the potatoes. Boil them in salted water until tender (approximately 7-10 minutes), then drain.
- In the same pot, sauté the chopped kale with a splash of olive oil and a bit of water until wilted.
- Mash the potatoes in the pot and mix in sour cream, milk, parsley, oregano, basil, garlic powder, onion powder, 1/2 tsp salt, and pepper.
- Stir in the sautéed kale.
- To serve, plate a quarter of the herby mashed potatoes and top with a quarter of the roasted mushrooms, drizzling with the mushroom cooking juices.