Best Mashed Potatoes With Crimini Mushrooms Recipes

LENTIL MUSHROOM STEW OVER MASHED POTATOES

Steps:

• Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
• Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
• Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
• In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
• Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
• Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
• To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
• Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.

CRIMINI-SHINGLED MAHI MAHI WITH GARLIC MASHED POTATOES

Steps:

• TO ROAST TOMATOES:.
• Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.
• Drop into ice water to stop cooking.
• Peel, quarter and seed tomatoes.
• In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.
• Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.
• Remove from oven; discard herbs.
• Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
• TO MAKE MASHED POTATOES:.
• Boil peeled potatoes until fork tender in salted water.
• Strain and puree in a food mill or use mixer to whip.
• In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.
• With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.
• Stir with a wooden spoon until well incorporated.
• Season with salt and pepper and set aside.
• TO COOK FISH:.
• Use very firm crimini mushrooms or button mushrooms only.
• Cut off stems; slice mushrooms as thinly as possible.
• Shingle slice mushrooms atop the fillet.
• Season with salt and pepper just before searing the fish.
• In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden.
• Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.
• Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.