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Seared Soy Glazed Mushrooms w/ Mashed Potatoes

Recently, we asked you all what recipes you wanted to see more of. There were quite a few mushroom replies, which was surprising (not really sure why). I’m here for the challenge because mushrooms are such an easy food to prepare, and they don’t need much to make them delicious. I decided to whip up this umami rich Seared Soy Glazed Mushrooms recipe with these Creamy Roasted Garlic Mashed Potatoes! 

This dish is incredibly savory, and the mushrooms pair perfectly with the Creamy Roasted Garlic Mashed Potatoes. By the way, mashed potatoes (really any type of potato dish) are one of my favorite foods. I grew up enjoying mashed potatoes with fried eggs and pickled onions (totally a Dominican thing), and now that I think about it, this dish would work really well with a fried egg added to it! This recipe is great for the holidays too, if you’re looking for ideas for your next gathering. Let’s get started! 

In a small bowl, mix the oil, soy sauce, and spices. Add the mushrooms to another small bowl, and drizzle the marinade over the mushrooms, massaging it into the mushrooms. Let sit for an hour+. Once ready, heat an oiled non-stick pan, and add the mushrooms. Cook for 2-3 minutes on each side over high heat, until both sides are a deep golden brown. Enjoy with the mashed potatoes or your favorite side! 
 
But if you’re going the mashed potato route…Chop the potatoes into large chunks (leave skins on) and boil in a small pot with salted water for 25 minutes, or until tender. While that’s happening, roast your garlic** see below. Once the potatoes are cooked, drain out most of the water from the pot, leaving behind 2 tablespoons of the boiling water in the pot. Add the roasted garlic, cheese, milk, and salt. Mash together with a masher or pestle until smooth and creamy. Top with butter, fresh thyme, and black pepper. Enjoy! 
 
Seared Soy Glazed Maitake Mushrooms w/ Mashed Potatoes
Servings: 2
Ingredients
For the mushrooms
  • 1/2 lb maitake or oyster mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
For the potatoes
  • 2 large or 4 small Yukon gold potatoes
  • 1/2 head roasted garlic
  • 2 ounces havarti cheese, shredded
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • Butter fresh thyme and black pepper, to taste
Instructions
For the mushrooms
  1. In a small bowl, mix the oil, soy sauce, and spices. Add the mushrooms to another small bowl, and drizzle the marinade over the mushrooms, massaging it into the mushrooms. Let sit for an hour+.
  2. Once ready, heat an oiled non-stick pan, and add the mushrooms. Cook for 2-3 minutes on each side over high heat, until both sides are a deep golden brown.
For the mashed potatoes
  1. Chop the potatoes into large chunks (leave skins on) and boil in a small pot with salted water for 25 minutes, or until tender

  2. While that's happening, roast your garlic** see below

  3. Once the potatoes are cooked, drain out most of the water from the pot, leaving behind 2 tablespoons of the boiling water in the pot. Add the roasted garlic, cheese, milk, and salt. Mash together with a masher or pestle until smooth and creamy. Top with butter, fresh thyme, and black pepper. Enjoy as a side to your next meal!

Recipe Notes

To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins

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