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
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
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!
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.