Ingredients (roasted mushrooms)
- 1/2kg mushrooms
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1/2 tbsp brown sugar
- 1 tbsp soy sauce
- 2 cloves garlic, crushed
- 1/4 tsp dried thyme
Ingredients (herby mash)
- 1kg russet potatoes
- 180g kale, chopped
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 cup sour cream (V) or thick vegan yoghurt (Ve)
- 1/2 cup milk (V) or oat milk (Ve)
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Black pepper
Method
Preheat the oven to 200 degrees Celsius. Wash the mushrooms, cut them in half if they are large, and place them in a casserole dish. In a jug or bowl, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic and thyme. Pour this over the mushrooms and mix until coated.
Roast the mushrooms for 45 mins, stirring every 15 mins. The mushrooms should be tender and there should be a nice sauce at the bottom of the dish.
Meanwhile, peel and dice the potatoes. Rinse the cubes well, then place in a large pot with 1/2 tsp salt and cover with cool water. Cover the pot with a lid and bring the water up to a boil, then boil for a further 7-10 mins until the potatoes are very tender. Drain in a colander.
Using the same pot, sauté the kale over a medium heat with 1 tbsp olive oil and 2 tbsp water for 3-5 mins until just wilted. Remove the kale from the pot.
Return the potatoes to the pot along with the sour cream (or vegan yogurt), milk and dried herbs. Mash the potatoes until smooth and add salt to taste. Stir in the sautéed kale.
To serve, top each portion of mashed potato with a portion of roasted mushrooms, and drizzle with a spoonful or two of sauce from the casserole dish.
Recipe contributed by Jenny from BudgetBytes
