Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

Name: Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving
Ingredients: 1 lb. mushrooms; 1 Tbsp olive oil; 3 Tbsp balsamic vinegar; 1/2 Tbsp brown sugar; 1 Tbsp soy sauce; 2 cloves garlic; 1/4 tsp thyme; 2 lbs. russet potato; 6 oz. kale; 1 Tbsp olive oil; 3/4 tsp salt; 1/2 cup sour cream; 1/2 cup milk; 1 tsp parsley; 1/2 tsp oregano; 1/2 tsp basil; 1/4 tsp garlic powder; 1/4 tsp onion powder; black pepper

User Reviews

4.5

114 reviews

Excellent

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings
4
Calories
37663 kcal
Course
Main Course, Dinner
Cuisine
American

Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

Nancy Wheeler

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Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes combines tender mushrooms roasted in a tangy balsamic marinade alongside creamy mashed potatoes blended with kale and aromatic herbs. This side dish balances savory, sweet, and herbaceous flavors with contrasting textures from caramelized mushrooms and smooth, flavorful potatoes.

Description

This recipe features mushrooms coated in a mixture of olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and dried thyme, then roasted until tender and caramelized with a thickened glaze. The roasting process elevates the mushrooms' natural earthiness with sweet and tart glaze notes, while regular stirring ensures even cooking and glaze distribution.

Accompanying the mushrooms are mashed russet potatoes cooked until very tender, then mixed with cooked kale, olive oil, sour cream, milk, and a blend of dried herbs like parsley, oregano, basil, garlic powder, and onion powder. The result is a smooth, creamy mash with bright green flecks from the kale and a fresh herby aroma that complements the rich mushrooms.

These components together provide a flavorful vegetable side suitable for vegetarian meals or as a complement to proteins. The balance of sweet and tangy mushrooms and herbal, creamy potatoes creates a nuanced dish appealing for varied palates.

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Ingredients

Servings

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 $0.16, minced
1/4 tsp thyme $0.02, dried

Herby Kale Mashed Potatoes

2 lbs. russet potato $1.08
6 oz. kale $1.68, chopped
1 Tbsp olive oil $0.16
3/4 tsp salt $0.04, divided
1/2 cup sour cream $0.45
1/2 cup milk $0.17
1 tsp parsley $0.10, dried
1/2 tsp oregano $0.05, dried
1/2 tsp basil $0.05, dried
1/4 tsp garlic powder $0.02
1/4 tsp onion powder $0.02
black pepper $0.02, freshly cracked

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Instructions

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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.