While planning my menu for week 3 of my Vegetarian Challenge, I took inventory of my pantry and noted that I still had about two pounds of potatoes left over from week one that needed to be used ASAP. I decided to make a version of my Fluffy Garlic Herb Mashed Potatoes, but modified to use up some of my leftover sour cream. I stirred in some sautéed kale to make the potatoes colcannon-esque, and topped them with some balsamic roasted mushrooms for a “meaty” element to the dish. The results were amazing and this might be my favorite recipe from the challenge thus far!!
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Shout out to Aldi for having amazing prices on mushrooms. I was able to get one pound of mushrooms for less than 1/2 pound would cost at other stores, making this recipe ULTRA affordable.
Make it Vegan
To make this meal vegan, simply replace the mashed potato recipe below with my Olive Oil Mashed Potatoes. You can stir kale or spinach into the olive oil mashed potatoes, just like they’re added to the sour cream mashed potatoes below.
Meal Prep It!
This dish holds up super good in the refrigerator, so it’s perfect for meal prep! I probably won’t have a chance to test it in the freezer though, because I’m eating through it so fast.
Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Servings 4Ingredients
Balsamic Roasted Mushrooms
- 1 lb. mushrooms ($2.58)
- 1 Tbsp olive oil ($0.16)
- 3 Tbsp balsamic vinegar ($0.33)
- 1/2 Tbsp brown sugar ($0.02)
- 1 Tbsp soy sauce ($0.06)
- 2 cloves garlic, minced ($0.16)
- 1/4 tsp dried thyme ($0.02)
Herby Kale Mashed Potatoes
- 2 lbs. russet potatoes ($1.08)
- 6 oz. kale, chopped ($1.68)
- 1 Tbsp olive oil ($0.16)
- 3/4 tsp salt, divided ($0.04)
- 1/2 cup sour cream ($0.45)
- 1/2 cup milk ($0.17)
- 1 tsp dried parsley ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- freshly cracked pepper ($0.02)
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 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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Nutrition
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How to Make Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes – Step by Step Photos
Preheat the oven to 400ºF. In a small dish, stir together 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, 1/2 Tbsp brown sugar, 1 Tbsp soy sauce, 2 cloves of garlic (minced), and 1/4 tsp dried thyme.
Wash 1 lb. mushrooms and slice any large mushrooms in half. Place the mushrooms in a casserole dish that is large enough for them to be in a single layer. Pour the prepared marinade over top and stir to coat.
Transfer the mushrooms to the oven and roast for 45 minutes, stirring every 15 minutes (the photo above is what they look like BEFORE roasting).
After roasting the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.
While the mushrooms are roasting, prepare the herby kale mashed potatoes. Peel and dice 2 lbs. potatoes into one-inch cubes. Rinse the potatoes well, then transfer them to a large pot, add 1/2 tsp salt, and cover with water. Place a lid on the pot, bring it up to a boil, then boil the potatoes until they are very tender (7-10 minutes). Drain the cooked potatoes in the colander and give them a quick rinse with hot water. Let the potatoes sit in the colander as you quickly sauté the kale.
Add 6oz. chopped kale to the pot used to boil the potatoes, along with 1 Tbsp olive oil, and 2 Tbsp of water. Sauté the kale over medium heat until it is wilted (about 3-5 minutes), then remove it from the pot to a clean bowl.
Add the drained potatoes back to the pot along with 1/2 cup sour cream, 1/2 cup milk, 1 tsp dried parsley, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper. Mash the potatoes until smooth, then taste and add more salt if needed.
And finally, stir the sautéed kale back into the mashed potatoes.
And then to build your bowls simply add 1/4 of the herby kale mashed potatoes and 1/4 of the balsamic roasted mushrooms to each bowl, and drizzle a little bit of the sauce from the roasting pan over top of each. Then dig in!
I usually love Budget Bytes recipes but I was disappointed by this one. I love the idea of a meatless dinner but these ingredients didn’t come together to make an appetizing dinner.
I wish I came to the reviews earlier. 45 minutes is WAY too long. The mushrooms started to burn before even reaching 30. They shrunk so much and almost disappeared out of the recipe. I had to scramble to find a substitute and thankfully had some frozen broccoli to work with, and tried to roast again using the same marinade. At the end it was really bland, burnt and lacked flavour. The texture of the kale in the mashed potatoes made them chewy and hard to eat. I don’t recommend and won’t be trying again.
I made only the mushrooms tonight. Followed recipe exactly. I thought 45 min sounded too long, so they roasted for 40 min. They were AWFUL. They got thrown away. The sauce dried up in the pan, made a huge mess. Threw the pan away. Do NOT make these.
Can I make this with balsamic glaze and spinach (instead of kale)? It’s what I have in my pantry.
Balsamic glaze is already reduced, so if you try to roast the mushrooms with the glaze it might burn. Instead, I would just roast the mushrooms with the garlic, thyme, and oil (and a little salt), then add the glaze after they’ve roasted. You can definitely add spinach to the mashed potatoes instead of kale. :)
The mushrooms totally steal the show and I could have gobbled them up! I misread the recipe and only had 1 lb of potatoes on hand. I had been toying with the idea of using Budget Bytes cauliflower mash so I had that in the back of my mind. I steamed up a bag of cauliflower rice (drained as much moisture out as possible!) and mixed that into the mashed potatoes before beating. I added more seasonings and used Greek low-fat yogurt instead of sour cream.
This was sooo yummy!
I accidentally ran out of balsamic vinegar so I added one part red wine vinegar to two parts balsamic and it still tasted great.
I did end up adding twice as much butter and sour cream to the potatoes as I prefer them to be richer and creamier.
10/10 would make it again!
There is no butter listed in ingredients, which I thought was strange. Can’t imagine potatoes without butter
I love this dish. It has incredibly well balanced flavors and textures. Really satisfying even though there aren’t official proteins in the dish. I added quite a bit of extra salt to the mashed potatoes and found it to be a 3 serving recipe rather than 4, but otherwise it worked really well just as is. Will definitely repeat!
This recipe is so delicious. I usually serve with grilled chicken or pork chops. I don’t make it often but question that every time I eat it.
45 mins is wayyy too long for the mushrooms – I checked at 35 mins and they’d all but shrivelled to nothing, with no liquid left at all. I would do 20 mins max, my fan oven at 190 celsius.
The mash was great though!
I second this– my mushrooms were shriveled and there wasn’t any sauce left at the bottom of the pan after 45 minutes. Tasty enough, but dry. Will reduce the roasting time for the mushrooms next time.
Maybe try using a smaller dish as well. If the mushrooms are a bit closer together in the dish that will slow the evaporation rate.
My mother & I were absolutely floored by how delicious this was. & so easy & cheap!! I think this might honestly be one of the best recipes I have ever found, thank you so much for sharing
Yum! I used 1.5x the mushrooms and 2x the sauce based upon other people’s recommendations, as well as more like 8-10oz of kale. In my oven, I baked the mushrooms for a full hour in a 9″x13″ baking pan and they didn’t burn at all. I also added fresh garlic to the kale while sauteeing, and butter to the potatoes. This easily made 4 meals with a small side of asparagus and it was very filling for me, a 5’5″ lady.
I’m not a mushroom fan so I just made the kale mashed potatoes and then topped with the Honey Balsamic Chicken Tenders recipe, which also makes 4 servings. Perfect!
The mushrooms were delicious! We added some butter to the mashed potatoes which I’d definitely recommend. We had leftover mushrooms which I added to some pesto pasta the next day – yum!
I think this recipe would be great but 45 for the mushrooms at 400 is what to much. I burnt the mushrooms they probably could have been in there for 10 min.
You will want to eat ALL the mushrooms, but you need to contain yourself. This serves 2 if you aren’t making anything else on the side. I will be definitely be making this again!
Made this tonight. Wow!! Served with a side of boiled sweet butter carrots. Next time, I’d love to cook a steak to go under the mushrooms. Delicious and simple enough in under an hour.
As someone who loves Thanksgiving, I approve and think you can’t go wrong with this one. Leftovers are good cold and improve after a couple days. I used sweet potatoes for my mash, and made cornbread on the side. Always a fan of doubling the mushrooms and sauce as they tend to shrink and evaporate. The combo of soy sauce and basalmic is genius!
Absolutely delicious meal. Thank you! Thoroughly enjoyed every mouthful:)
Soooo good. Love it! Did not get much sauce leftover with my mushrooms, but the flavor was amazing.
I just made this. The flavor was good, but I did not have nearly enough sauce. I made it in a pan on the grill so maybe that effected it? Next time I would double the sauce.
This was going super well until my mushroom sauce absolutely CHARRED itself to the bottom of my casserole dish. Everything tastes awful and burnt now. I have no idea what went wrong:/
They looked and smelled great and the potatoes came out good, though.
I had the same issue!! I’ve made this recipe twice, and I love the mashed potatoes. But both times, the sauce for the mushrooms totally burned and I couldn’t eat the mushrooms. I used a standard baking dish – 9×13 I think. It seems like the oven temp is too high and 45 min is too long to bake.
So, so good. Cheap to purchase, easy to make, and satisfying to eat. The sauce did burn but has not put me off trying the recipe again.
I also had this problem but I only had it in the oven for 15 minutes! I may try again at a lower temp…
After reading all the comments I decided to cook the mushrooms in my electric frying pan, covered, which allowed me to stir as needed. The mushrooms cooked to perfection, and the sauce was lovely due to the moisture being allowed to collect in the covered pan.
Loved this recipe! A great way to use leftover kale. I ended up substituting the milk and sour cream for plant-based alternatives but it still turned out great! Will definitely make again.
I just made the mushrooms but boy were they delicious!
Googled what to do with leftover potatoes and kale and mushrooms. This came up. I love budgetbytes W African Peanut Stew so I thought I’d give this a try. It’s comfort food, and with kale and mushrooms that are not my go-to veggies. Loved it! May double the sauce in the future.
This was SOOOO delicious!!! I made the potatoes vegan by simply subbing cows milk for oat milk (I’m sure any plant based milk would be great) and sour cream for coconut cream! Turned out AMAZING…will definitely be making this a staple and cannot wait to make it for friends! Thanks for sharing :)
Wow this was delicious! I followed the mushroom recipe but took inspiration from the potato/kale half. I used boxed herb mashed potatoes (don’t make that face, it’s quick and easy!) and sautéed some spinach with garlic. For the mushrooms i cooked them about 35 mins because they were drying out and starting to blacken (but not burn).
So so good and my shortcut made it soooo easy. Will absolutely repeat this.
Your vegan mashed potato link takes you to another non vegan option !
Whoops! You’re right! I’ve fixed that now and it’s going to the correct recipe. Thank you!
Thank you so much for finally adding calories! I have loved your recipes and appreciated them so much because they dont have junk Ingredients and really good ideas! I have loved your site for several years now! Now that i am watching what we eat as a family, I really was excited to visit your site and see calories listed today! Thank you!
Loved this recipe, super easy and delicious! Mushrooms are growing on me and I loved this preparation! Added some frozen veggie meatballs to make it a little more filling.
Delicious! I did not use soy sauce, but a splash of white wine instead. We also used white balsamic vinegar instead of the red vinegar of modena, and frozen spinach instead of kale. Turned out fantastic. Thanks!
I made this with puréed cauliflower since I’m on a low-carb diet. What a treat! Thank you for sharing!
I made the mushrooms today (using cremini mushrooms) and they are SO GOOD. Easily one of the best things I’ve ever cooked. For the first half hour of cooking, I couldn’t imagine how they would turn out so amazing, but that last 15-20 minutes of cooking turned the whole concoction from “pretty good” to sticky and savoury and saucy and perfectly roasted. I ate a few (okay… half the pan) as a snack this time but I’m looking forward to making a bigger batch in the future to be part of a meal.
Could eat this for lunch? Do you stay full for a decent amount of time?
Most definitely!
This looks delicious! Anyone have ideas for a swap for the balsamic vinegar? I am allergic to grapes.
Unfortunately balsamic vinegar is the main flavor here and it won’t work with another type. :(
You could try seasoned rice vinegar – it obviously won’t get that deep burgundy flavor from balsamic, but it’s worth a try! Couple other substitutes I found:
apple cider (1T) + brown sugar (1/2t) = 1T balsamic
lemon juice (1T) + molasses (1T) + soy sauce (1T) = 2T balsamic
Made this for my parents and myself as a savoury treat and it delivered … the smell of the roasting mushrooms alone was sufficient to convince my mom she was hungry (after initially saying she wasn’t when offered). The mushrooms turned out as tangy and semi-sweet and the potatoes were a filling side. Really satisfying 😘
Love this Catherine! Always fun to turn someones tastebuds around.
This was fabulous! So much like a meat and potatoes meal, but vegetarian and not a big cleanup after cooking. We had big mushroom cut into three strips, gold potatoes with the skin , and plain yogurt instead of sour cream . It’s amazing how satisfying a reasonable portion of these mushrooms are with the delicious sauce!
Thanks for sharing Hannah!
We made this tonight with a few swaps because my nephew is trying to eat vegan/whole foods plant based. Coconut oil instead of olive oil. Coconut aminos instead of soy sauce. No brown sugar. And we used almond milk and vegan butter for the milk and sour cream). It was awesome. I also roasted some chick peas to add to the bowl.
Thank you for sharing the recipe.
Great swaps and good to know that it tasted great!
This was a quick and tasty Sunday evening meal for us. Because we’re vegan I had to make some slight adaptations (coconut milk and cider vinegar for sour cream, and almond milk for reg milk). We’ve got tons of rainbow chard growing in the garden so I used that instead of kale. I plan to serve this at Thanksgiving – think everyone will enjoy it as much as my husband and I did.
Happy to hear you made it work for you! Thanks for sharing Jill!
Any way we could get nutritional values? :)
We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
My sister is a vegan who also doesn’t eat gluten. I want to improve my family’s diet and make meals we all can enjoy. I appreciate your posts. You dishes are usually easy and very delicious.
We hope you can find something for everyone Donna!
What about adding the kale to the boiling potatoes for the last few minutes of cooking? Do you think it would suffer in flavor by not being sautéed?
I don’t think that would change the flavor much. :) But it might make it more difficult to mash the potatoes until smooth (unless you plan to pick out the kale first, but that sounds hard, too. haha)
Potatoes are primo but the mushrooms are way, way too sweet and a strange contrast to the potatoes. Next time, half as much balsamico and no brown sugar; maybe a little worcestershire instead.
Love this idea super simple!
Made this tonight. I’m trying to reduce my meat intake so I thought this would be good to try. It was great. I used chicken broth instead of milk and sour cream to cut calories. It was a hit with my husband and daughter also.
That’s fantastic Sonya!
This is literally one of the best recipes Beth has posted so far. WOW!
Thanks Nick!
Where are the nutritional facts?
We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis! 😅
Thanks again for the feedback and request.
Can i cook the mushrooms in a skillet instead? If so how long? Trying to avoid using the oven during hot summer months.
Unfortunately I haven’t tried this in a skillet, so I can’t give specific recommendations.
On the grill works too.
Really yummy! Loved the mushrooms and the potatoes had amazing flavour. In future I’m going to use silverbeet instead of kale for a slightly smoother texture :)
The flavor of this dish is incredible. I quadrupled the sauce and cooked a large package of chicken thighs with the mushrooms and packaged it up like a meal-prep with the mashed potatoes. One of your best dishes IMO. Only tweak I would make is scrapping the garlic powder and substituting a couple cloves of fresh garlic (cooked with the kale maybe).
By 30 minutes of roasting my mushrooms I’d burned the sauce – is it possible 45 minutes is too long? It’s also possible my oven is just different!
Yes, unfortunately ovens vary quite a bit, so you just have to use your judgement sometimes. I would also suggest investing in an oven thermometer, if possible. Sometimes the temperature regulator on ovens can go haywire and that’s the only way to find out!
I wish i had stopped at 30 minutes! I also cut my mushrooms too small in the beginning which i think played a factor. Still had great flavor and i was very happy with the meal!
Decided to use the recipe as a side dish and it was great! Like other comments, it was so good I will double the recipe next go around. Thank you for another easy delicious recipe!
Love the dish but was wondering if i could use sweet potatoes instead.
That would probably be delicious. :) You wouldn’t need to do all the rinsing like I did with the white potatoes, though.
I plan to do the same thing. Sweet potato ANYTHING is delish, especially with balsamic. Beth’s sweet potato corn cakes–SO GOOD.
This was EXCELLENT! Meat-loving husband approved. I ended up using a mix of fresh herbs from my garden, basil, oregano, sage, chives and thyme, which was fantastic.
One suggestion: add a little garlic to the kale while it’s cooking.
One comment: the mushrooms cook down so small the serving size for the mushrooms is more like 3 than 4.
Thanks Beth!!
Excellent flavors. Family loved it.
Mushrooms and balsamic reduction taste amazing! Never thought to put kale in mashed potatoes but this adds texture and nutrients. Love this, 5 stars!!
I added a few tablespoons of grated Parmesan cheese to the potatoes. Incredible! Next time I’m making waaaaay more mushrooms and might even double the potatoes. ❤️
Is there anything I can substitute the sour cream with to make this dairy free?
You can definitely make the mashed potatoes without the sour cream (maybe add some unsweetened almond milk for moisture), or use a non-dairy sour cream substitute. The mashed potatoes are very flexible.
broth/stock works great and gives great flavor… add a bit of mayo for creaminess…
This was a favorite. My only regret is that I made a single batch, and my mushroom loving husband finished off any chance of left overs. It was so good and easy.
Really good, I couldn’t find the tiny mushrooms so I slice the regular size mushroom and removed the stem. The mash potatoes are for four people, The mushrooms where for one. But they might be the best mushrooms I have ever had, so that may explain why i didn’t feel like it was enough.
Well i think the miahrooma look very done and I am only 1/2 hr. Quick!!
I LOVE this recipe and when I lack inspiration for my weekly meal planning will happily throw this one in. I’ve used a variety of mushrooms and this balsamic sauce always cooks them amazingly! Mashed potatoes are also a great fit with this. A go to favorite for sure!
Very good – will make again!
Excellent excellent excellent! Don’t miss the meat at all. Thank you!
This was so good. I prepped it for lunch all this week. I was lucky to actually get it into my lunch containers.
Added in chicken sausage as it was on sale but this dish definitely doesn’t need it. Hearty and comforting – I love it, Beth!
Amazing meal to serve during Lent – my meat-eating husband loved them. I only roasted 1/2 a pound of mushrooms but will definitely double the recipe next time as the mushrooms really cooked down to half their size. The mashed potatoes on the side were a nice touch.
The mushrooms were delicious, and I never would have thought of pairing them with mashed potatoes and green, but they were such a good combination. I did do my own take on the mashed potatoes though, since I’m not a huge fan of kale. I had a thawed container of frozen spinach that I had intended to use but didn’t. I drained out the water using a towel and then seasoned the spinach with salt, pepper, and a little nutmeg. Then I mixed it into a container of prepared mashed potatoes that I had bought at Aldi. Delicious and a really easy meal to put together for my lunches this week.
Made this for a side with some beautiful grass-fed steaks and it was incredibly good!
This is the first time I have tried one of your recipes and this was absolutely delicious. I will certainly look out for more. I substituted spinach for the kale as that’s what I had in, and didn’t use the sour cream, I don’t think we missed it though. It was a lovely, comforting bowl of food. Healthy and nutritious, even the non veggies in the family were happy with it. Thank you
This was super good! Next time I make it I’ll be using more mushrooms and more of the balsamic sauce. It would probably also be really good with mustard greens if you like the kick, but the kale was 100% at home in this dish. I would highly recommend this if you’re looking for something easy to make that won’t break the bank and leaves you full and satisfied!
So good! I made this for dinner last night and am eating one serving for lunch right now. I’m not usually a mushroom fan, but I got about a pound in my CSA box and needed to use them up. I did lose a lot of moisture from the sauce, but before I drained the potatoes, I put some of the water in a measuring cup and used it to deglaze the roasting pan. There were still some burnt-on spots, but it rehydrated enough for each serving to get a good glug of sauce.
I made this. I had yucca and potatoes so I used both of them. I also used some Veganaise in place of the dairy. It is delicious! Thank you!
I just finished making a double batch of this for meal prep this week and DANG, I’m in love. I just ate the extra serving for lunch just now and couldn’t eat it fast enough. This is going to be my new go-to for mashed potatoes & I plan on making these mushrooms the next time I have steak as well. I didn’t have any issues with not having enough sauce as a few others commented. I changed two things on the mashed potatoes, I used spinach instead of kale and added in an onion.
My husband and I are trying to cut out eating as much meat since it has such an environmental footprint so I’m really happy with all the new vegetarian recipes to try. I think the Cauliflower and Chickpea Masala is up next week for meal prep. Thanks for all that you do, Beth!
My daughter and I made just the mushrooms and served them over buttery grits with roasted cauliflower and broccoli. The sauce was so amazing over the grits and veggies! We always love making your delicious recipes together.
I’m making it right now! Smells great!
Do you think I can freeze leftovers in a Tupperware container? (Sorry, I barely know anything about freezing.)
That’s a great question! Even I had to test it to know for sure whether it would freeze well. I did freeze one portion and I found the results to be just okay. I’m not very sensitive to the texture and flavor changes that happen freezing and thawing food and I’ll eat just about everything, but even I found it to just be so-so. So I feel like most people probably wouldn’t like the results of this one after freezing.
My daughter commented, “You could get this in a restaurant!” We will most definitely put this recipe on repeat. Delish!
Great! I can’t wait to get it ready! Thank you very much
I’m really looking forward to trying this recipe. So many of your recipes have become part of my family’s normal meal routine. Thank you for sharing your creativity and journey.
This recipe is DELICIOUS! I forgot to grab kale while I was at the store, so I made it without. The mushrooms (I used baby bellas) had such great flavor! I know this is supposed to a vegetarian recipe, but it would also be so good with some steak :P
Not the best. The potatoes are really good but i found the mushrooms to be sour. Also similar yo others I had very little sauce left. I feel like this would be better with some sort if meat inside ad a vegetarian I definitely felt like it wasn’t very conplete or felt just like side dishes. I usually love your vegetarian recipes.
I made this tonight…sort of?
I did the mushrooms, but I’m trying to cut sugar from my diet so I only used 1 tsp of brown sugar. The mushrooms were FABULOUS!!! (And at one point I thought, “maybe they need salt?” so I salted a spoonful. Nope. Don’t salt!)
I didn’t make the potatoes because I’m trying to sort-of follow WW right now so potatoes are not an option (and I really dislike garlic and mostly dislike kale, so in full disclosure, they were never an option). Instead, while the mushrooms were roasting I roasted a half a spaghetti squash. I very-barely buttered it, added S&P, and then put the mushrooms and sauce over it…
Good stuff! I mean, not as good as real, lovely, fluffy, creamy potatoes, but I left the meal fully sated and with no regrets so I felt this was a win. :)
Thanks for this terrific recipe!
This was so delicious, even my mushroom-averse boyfriend liked it! Next time I’ll have to double the recipe. The only changes I made were subbing greek yogurt for the sour cream and adding a bit of butter to the potatoes. Also didn’t measure anything because I’m lazy. Leftovers (little that remained) were equally tasty!
Yum! This was delicious! I was worried there wouldn’t be any sauce left but the mushrooms released their liquid and it was very saucy. Easy to make vegan as well. I used almond milk and I didn’t have any vegan sour cream so I used stone unsweetened, plain yogurt.
Good flavor, but didn’t love the ratios on this. Too much kale in the potatoes, too much potato/kale mix for the mushrooms, and no sauce left in the casserole to drizzle over it all. I’ll probably make the mushrooms again as a side (yum!), but this didn’t work for me as a meal.
This was amazing!!! Made it with spinach (just added it at the end) and loved it. Def making twice the mushrooms next time and with twice the sauce. I added some sautéed peas for alittle more protein. I’ve been thinking about the mushrooms all day. I want to make them again just by themselves.
Hey Beth!
I had a bit of trouble with your recipe (first time for that!). After 30 mins in the oven at 400 there was no sauce in the bottom of the pan but instead the marinade was starting to burn. I added some water to deglaze and turned the oven down to 350 for the last 15 mins and the mushrooms seem OK. I used brown cremini and an enameled baking tray. Do you think either of those could have contributed to scorching the marinade? I doubled checked the amounts of the glaze before I put it in the pan and I use an oven thermometer so I’m thinking it’s probably an issue with the mushrooms.
It could be several issues, from the moisture content of the mushrooms, to variances in oven temperatures (good thinking with that thermometer), differences in the way the enamel heats compared to the ceramic dish I used, or even how spaced out or crowded the mushrooms are in the dish. Deglazing was smart! Because there are so many variables when it comes to cooking, sometimes we just have to be intuitive and change cooking times or temperatures based on what is actually happening in our oven, rather than what the recipe states. So I think your intuition was good, but I would have just reduced the cooking time and taken them out at 30 minutes instead of trying to hit that 45 minute mark.
Hi Amy, I found that Bella’s have a more meat like texture than white mushrooms. They are often used in non-meat dishes for this reason and they also have in my opinion a more earthy taste. I use both depending which one is cheaper for me. They cook up the same other than that.
Have a great day.
Oh my goodness, the mushrooms look soooooo good! Can’t wait to try this recipe out!
Sour cream isn’t something I buy frequently. Would there be a way to make up for the creaminess provided by the sour cream if I don’t have any on hand?
I just would like to take the time to THANK YOU for all that you do through this website. Your vegetarian challenge came at the perfect time, as I’m trying to eat WAY more vegetables/less meat. I appreciate the recipes and the emails detailing your approach to your meals for the week. I didn’t have the energy to try everything (I’m trying to cook more at home), but I will certainly work my way through everything throughout the year, as well as your other vegetarian recipes.
I often use greek yogurt in place of sour cream and get plenty of creaminess and more protein! Milk or half and half works too :)
Those are great ideas. Thank you, Larissa!
Yep! So the mashed potatoes I made here are basically just a variation on my Fluffy Garlic Herb Mashed Potatoes. I only made them with sour cream because I wanted to use it up. The original version uses butter and milk. :)
I had a similar dish to this when I was visiting London, and it was my favorite dish of the trip! I was very happy be able to re-create a version of it, and this came out so well! I think I’ll be cooking my mushrooms in the oven more often, since I liked this method better than sauteing them like I usually do. Great recipe, as always. I can’t stress enough how much I appreciate that you’re doing this challenge and I’m loving the creative meat-free recipes.
This looks great! Sadly my oven is broken at the moment- do you think I could do the mushrooms on the stove?
This recipe is much like the one my DIL uses for sauteed mushrooms. She slices hers medium, about the way they come presliced from the supermarket. She sautes briefly over medium heat in a bit of oil or butter–you will probably need more than the oven version uses in order to prevent sticking. After they start to brown, turns the burner to low, adds the liquids and garlic and covers to cook gently until tender. They won’t brown as much, develop the roasted flavor of the oven version, or even have the mouth feel of the larger pieces, but will still be absolutely delicious. I’ve also used this combo of balsamic vinegar, garlic, and soy with great results, as one of the ways I cook mushrooms, while DIL relies on it every time. The leftovers–if any–are even yummy cold. When I find a good buy on mushrooms and purchase more than we can eat in a single meal, I always cook them all and have delicious prepared mushrooms in the fridge for a few days to add to omelets, casseroles, pasta sauces, salad, sandwiches, etc.
The mashed potatoes are brilliant! Another great way to include kale, which I love, and DH tolerates if he can’t easily shove to the side of his plate–I slip it into soups, salads, stir fries, and casseroles successfully. 5 lb bags of budget friendly potatoes are usually less than $3. Mashed potatoes and kale tonight, with eggplant cutlets (already planned). I was going to serve cutlets with herbed pasta, but potatoes are better.
I’ve seen people do mushrooms with similar flavors in a skillet on the stove top. I’ve never done it myself so I can’t offer exact instructions, but I think you could just sauté them down in the marinade until everything is reduced (the mushrooms will let off a lot of water at first so it will get soupy, just keep sautéing).
Ooh this looks amazing! I’m definitely going to try this but I’ll leave out the sour cream because I’m vegan. Total Sunday comfort food.
I’m not a huge mushroom fan. Do you think I could substitute eggplant instead?
Hmm, I’m not sure. That’s quite a deviation, so I’m not sure how it would turn out without testing it.
Is there a good non-dairy substitute for the milk that would work for the potatoes?
I think any unsweetened dairy alternative would work. It really just serves to moisten the potatoes so they’re easier to mash.
Looks amazing! Would anything change using spinach, instead of kale?
Wondering the same thing! Not a kale fan…
I think I will just use spinach. I bought it today. She had a similar potato recipe before with spinach so I do not think it will be a big deal. Hard to find kale at my grocery store.l
You won’t need to add water to help the spinach wilt, but other than that, nope! :)
are you going to be posting any non-vegetarian recipes this month? I don’t prefer to eat vegetarian and am feeling a little shut out of the new content during the challenge…
Not this month. But a lot of these recipes could easily have meat added to them, or paired with a meat main. There are still over 350 meat recipes to choose from in the archives to hold you over until the Vegetarian Challenge is over. :)
Hey, this looks delicious, but I’m just curious if using bella versus white mushrooms will make a difference?
No, that should work just fine. :)