Saucy EVOO Cremini With Mashed Potatoes

AuthorSylvieCategory, DifficultyIntermediate

This is an easy, super delicious dish, perfect for a cold weekday night. Saucy Cremini mushrooms, served over creamy mashed potatoes, finished with crunchy almonds, and extra virgin olive oil for more soul. Make it!

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 medium potatoes, scrubbed clean and cut into quarters
 3 tbsp extra virgin olive oil, plus more for serving
 Salt to taste
 2 tsp white pepper
 ½ tsp freshly ground nutmeg
 ¾ cup milk
 400 g Cremini mushrooms, lightly rinsed with cold water then patted dry
 1 tbsp butter
 2 garlic cloves, peeled and lightly smashed
 2 rosemary sprigs, plus more for serving
 1 cup white wine (or 1 cup of vegetable broth mixed with 1 tbsp vinegar)
 Juice of 1 lemon
 1 tbsp lemon zest
 ¼ cup chopped almonds
1

Bring water into a boil in a medium pot, and boil potatoes until tender. This should take about 15 Minutes.

2

Peel them when they are slightly cooled and transfer them into a large shallow bowl. Pour 1 1/2 tbsp of extra virgin olive oil into the bowl and mash the potatoes. Season to taste with salt, 1 tsp of white pepper, and ground nutmeg. Pour milk in and whisk well until creamy.

3

Cut the Cremini into quarters and halves depending on their size. Melt butter in a large skillet and fry the mushrooms on high heat, while continuously stirring for around 4 Minutes, or until browned. Season with salt and 1 tsp of white pepper. Add garlic cloves and rosemary sprigs to the pan, then deglaze with white wine. Add 1 1/2 tbsp of extra virgin olive oil and stir until the sauce is emulsified. Finish with lemon juice and zest, simmer for 30 Seconds, then turn heat off. Remove the garlic and rosemary before serving.

4

Spread the creamy potatoes in a large plate, spoon in the saucy mushrooms, scatter crunchy almonds, garnish with rosemary sprigs, drizzle with extra virgin olive oil, and enjoy!

Ingredients

 2 medium potatoes, scrubbed clean and cut into quarters
 3 tbsp extra virgin olive oil, plus more for serving
 Salt to taste
 2 tsp white pepper
 ½ tsp freshly ground nutmeg
 ¾ cup milk
 400 g Cremini mushrooms, lightly rinsed with cold water then patted dry
 1 tbsp butter
 2 garlic cloves, peeled and lightly smashed
 2 rosemary sprigs, plus more for serving
 1 cup white wine (or 1 cup of vegetable broth mixed with 1 tbsp vinegar)
 Juice of 1 lemon
 1 tbsp lemon zest
 ¼ cup chopped almonds

Directions

1

Bring water into a boil in a medium pot, and boil potatoes until tender. This should take about 15 Minutes.

2

Peel them when they are slightly cooled and transfer them into a large shallow bowl. Pour 1 1/2 tbsp of extra virgin olive oil into the bowl and mash the potatoes. Season to taste with salt, 1 tsp of white pepper, and ground nutmeg. Pour milk in and whisk well until creamy.

3

Cut the Cremini into quarters and halves depending on their size. Melt butter in a large skillet and fry the mushrooms on high heat, while continuously stirring for around 4 Minutes, or until browned. Season with salt and 1 tsp of white pepper. Add garlic cloves and rosemary sprigs to the pan, then deglaze with white wine. Add 1 1/2 tbsp of extra virgin olive oil and stir until the sauce is emulsified. Finish with lemon juice and zest, simmer for 30 Seconds, then turn heat off. Remove the garlic and rosemary before serving.

4

Spread the creamy potatoes in a large plate, spoon in the saucy mushrooms, scatter crunchy almonds, garnish with rosemary sprigs, drizzle with extra virgin olive oil, and enjoy!

Saucy EVOO Cremini With Mashed Potatoes
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