BALSAMIC ROASTED MUSHROOMS WITH HERBY KALE MASHED POTATOES


INGREDIENTS
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
  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.
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