Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes

Ingredients

• 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
• 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

Directions

1. Heat the oven to 400ºF. Rinse the mushrooms, and halve any that look large. In a small bowl, mix the olive oil with the balsamic vinegar, then stir in the brown sugar. Add the soy sauce, minced garlic, and thyme, and mix again. Set the mushrooms in a casserole dish where they can spread out in a flat layer, pour the balsamic mixture over them, and toss until they are well coated.
2. Move the dish to the oven and roast the mushrooms for 45 minutes, stopping to stir every 15 minutes. After 45 minutes, the mushrooms should be tender, with a nice sauce gathered at the bottom of the dish.
3. While the mushrooms roast, start the potatoes. Peel them and cut them into 1-inch cubes. Rinse the potato pieces well in a colander, transfer them to a large pot, add 1/2 tsp salt, and cover them with cool water. Put the lid on, bring the pot to a boil, and cook until the potatoes are very tender, about 7-10 minutes.
4. Once the potatoes are soft all the way through, drain them in the colander and give them a quick rinse with hot water. Leave them in the colander to drain while you handle the kale.
5. Use the same pot for the chopped kale. Add the kale with 1 Tbsp olive oil, plus 2 Tbsp water. Over medium heat, sauté just until wilted, 3-5 minutes, then take the kale out of the pot.
6. Put the drained potatoes back in the pot. Add the sour cream and milk, then the dried parsley; follow with oregano, basil, the garlic powder, the onion powder, the 1/4 tsp salt, and freshly cracked pepper. Mash until smooth, taste, and add more salt if needed. Fold in the sautéed kale.
7. For the bowls, divide the herby kale mashed potatoes among the bowls, using 1/4 for each. Add the balsamic roasted mushrooms on top, again using 1/4 for each bowl. Finish with a spoonful or 2 of the saucy juices collected in the bottom of the casserole dish, spooned over the mushrooms and potatoes.