Balsamic Roasted Mushrooms with Herby Kale Mashed Potatoes


This recipe marks the end of the recipes for our first CSA basket this year. The beginning of the CSA season is always a challenge because there are so many items that spoil quickly. The kale and turnip greens held up until the end of the week without any issue and this made for a nice Saturday lunch. We've already started using some of the items from our second basket and have put together some really cool recipes. Dave and I both enjoyed this recipe the mashed potatoes were full of flavor and so were the balsamic roasted mushrooms. We added turnip greens since we still had them on hand but you can substitute any other green or more kale.

Recipe slightly adapted from Budget Bytes.

Balsamic Roasted Mushrooms
-8 ounces mushrooms
-1 tablespoon olive oil
-3 tablespoons balsamic vinegar
-1 tablespoon honey
-1 tablespoon soy sauce
-2 cloves garlic, minced
-1/4 teaspoon dried thyme

Herby Kale Mashed Potatoes
-2 pounds russet potatoes
-4-6 ounces kale, chopped
-4-6 ounces turnip greens, chopped
-1 tablespoon butter
-3/4 teaspoon salt
-1/2 cup nonfat yogurt
-1/2 cup 1% milk
-1 teaspoon dried parsley
-1/2 teaspoon dried oregano
-1/2 teaspoon dried basil
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-black pepper

Preheat the oven to 400 degrees. Clean the mushrooms and pat dry, halve any that are very large. Stir olive oil, balsamic vinegar, honey, soy sauce, garlic and thyme until well mixed. In a baking dish that fits all mushrooms snugly (I used a glass loaf pan), place mushrooms and pour sauce over. Bake 45-50 minutes, stir every 15 minutes and spoon sauce generously from bottom of pan over mushrooms.

Peel and dice potatoes, boil for about 10 minutes. Drain and mash the potatoes with the yogurt and milk, add the butter and stir in to melt. Incorporate the chopped kale and greens, then season with salt, parsley, oregano, basil, garlic powder, onion powder, and pepper. Recipe makes extra mashed potatoes.

Serve mashed potatoes topped with balsamic glazed mushrooms and plenty of sauce.


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