A delightful vegetarian meal featuring balsamic roasted mushrooms served with herby kale mashed potatoes. This dish is perfect for meat and potatoes lovers, offering a rich flavor profile and a satisfying texture.
1: Preheat the oven to 400ºF.
2: Wash the mushrooms and cut them in half if they are large.
3: In a small dish, stir together olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme.
4: Place the mushrooms in a casserole dish in a single layer and pour the marinade over them.
5: Stir until the mushrooms are coated and roast in the oven, stirring every 15 minutes for 45 minutes.
6: Peel and dice the potatoes into one-inch cubes, rinse well, and place in a large pot with 1/2 tsp salt.
7: Cover with cool water and boil until very tender, then drain.
8: In the pot, add chopped kale, 1 Tbsp olive oil, and 2 Tbsp water, sauté until wilted.
9: Return potatoes to the pot and add sour cream, milk, dried parsley, oregano, basil, garlic powder, onion powder, and 1/4 tsp salt.
10: Mash the potatoes until smooth, add more salt if needed, and stir in sautéed kale.
11: To serve, add 1/4 of the herby kale mashed potatoes to each bowl, top with 1/4 of the roasted mushrooms, and drizzle juices from the casserole dish over the top.
