Mashed Garlicky Potatoes With Portabello Gravy Recipe

Name: Mashed Garlicky Potatoes With Portabello Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 ½ cups chopped cleaned portabello mushrooms (2 medium); 2 ¼ cups vegetable broth; 3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce; ¼ teaspoon dried thyme leaves; ⅛ teaspoon crumbled dried sage; 1 tablespoon cornstarch; 2 tablespoons water; fresh ground pepper; 1 -2 pinch crushed red pepper flakes; 3 14 lbs russet potatoes, peeled and cut into 2-inch pieces (4-5 large); 4 large garlic cloves, peeled; 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons extra virgin olive oil; ½ teaspoon salt (to taste); fresh ground pepper

Servings: persons

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 ½ cups chopped cleaned portabello mushrooms (2 medium)
2 ¼ cups vegetable broth
3 tablespoons tamari or 3 tablespoons reduced sodium soy sauce
¼ teaspoon dried thyme leaves
⅛ teaspoon crumbled dried sage
1 tablespoon cornstarch
2 tablespoons water
fresh ground pepper
1 -2 pinch crushed red pepper flakes
3 14 lbs russet potatoes, peeled and cut into 2-inch pieces (4-5 large)
4 large garlic cloves, peeled
2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons extra virgin olive oil
½ teaspoon salt (to taste)
fresh ground pepper

1
MAKE PORTOBELLO GRAVY:.
2
Heat oil in a medium saucepan over medium heat.
3
Add onion and garlic; cook, stirring often, until softened, about 5 minutes.
4
Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.
5
Add broth, tamari (or soy sauce), thyme and sage; simmer for 10 minutes.
6
Mix cornstarch and water in a small bowl.
7
Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.
8
Season with pepper; if you prefer a smooth gravy, pass it through a fine sieve (discard mushrooms and onions).
9
MAKE POTATOES:.
10
Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil.
11
Cover and cook over medium heat until the potatoes are tender, about 20 minutes.
12
Drain, reserving cooking liquid.
13
Return the potatoes and garlic to the pot; Add butter (or oil).
14
Mash the potatoes with a potato masher, adding 1/2 to 1 cup of the reserved liquid to make a creamy consistency; season with salt and pepper.
15
Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy.
16
MAKE AHEAD TIP:
17
Keep the potatoes hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 medium onion, finely chopped, 2 garlic cloves, minced, 1 ½ cups chopped cleaned portabello mushrooms (2 medium), and more.

Yes, Mashed Garlicky Potatoes With Portabello Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Garlicky Potatoes With Portabello Gravy

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