Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes #vegetarian #dinner

Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes #vegetarian #dinner

I chose to make a form of Fluffy Garlic Herb Mashed Potatoes, yet changed to go through a portion of my extra sour cream. I mixed in some sautéed kale to make the potatoes colcannon-esque, and bested them with some balsamic cooked mushrooms for a "substantial" component to the dish. The outcomes were astonishing and this may be my preferred recipe from the test so far!!

This dish holds up too great in the cooler, so it's ideal for supper prep! I presumably won't get an opportunity to test it in the cooler however, in light of the fact that I'm eating through it so quick.

While the mushrooms are broiling, set up the herby kale pureed potatoes. Strip and bones 2 lbs. potatoes into one-inch 3D shapes. Flush the potatoes well, at that point move them to a huge pot, include 1/2 tsp salt, and spread with water. Spot a top on the pot, heat it up to the point of boiling, at that point heat up the potatoes until they are delicate (7-10 minutes). Channel the cooked potatoes in the colander and give them a fast wash with high temp water. Give the potatoes a chance to sit in the colander as you rapidly sauté the kale.

And after that to construct your dishes just include 1/4 of the herby kale pureed potatoes and 1/4 of the balsamic simmered mushrooms to each bowl, and sprinkle a smidgen of the sauce from the cooking container over top of each. At that point dive in!

Also try our recipe Easy Mushroom Risotto

Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes #vegetarian #dinner

These Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes are a vegan dinner that will satisfy any "fundamentals" style feast darling.


  • 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


  • 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


  1. Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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. 
  8. 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. 

Read more our recipe : Chicken Bacon Avocado Chopped Salad with Lemon Vinaigrette

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