Balsamic Roasted Mushrooms with Herby Kale Potatoes

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 This was a filling dish, full of flavor, and perfect for the fall or winter!

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

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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