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!
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!