Mushroom Sauce with Mashed Potatoes
Ingredients
Mashed potatoes
- 7 yukon gold potatoes (7 cups when chopped)
- 1 sweet potato (3 cups when chopped)
- Pinch of salt
- 1 tsp dried rosemary
- 5 garlic cloves, minced
- 3 tbsp olive oil
Mushroom sauce
- 1 1/4 cups chopped onion (half a large onion)
- 3-4 tbsp avocado oil
- 4 cups sliced cremini (baby bella) mushrooms
- 1/4 cup flour (or 4 tbsp)
- 1/2 cup water (or 6 tbsp)
- 2 cups regular vegetable broth
- 1/8 tsp pepper
Preparation
Mashed potatoes
Add the potatoes and sweet potato to a large pot filled with cool water and a pinch of salt. Water should be an inch higher than the potatoes.
Bring to a boil and cook for 20 minutes. When done, set aside a cup of the potato water for the recipe. You can discard the rest or save it for later.
Add the olive oil and minced garlic to the potatoes. Mash everything up. Add the potato water in small increments to achieve the desired consistency. For a smooth texture, use a hand blender for a few seconds, but do not overmix.
Mushroom sauce
In a saucepan over medium heat, add the onion with 1 tablespoon oil. Cook for 4 minutes while stirring.
Add mushrooms and 2-3 tablespoons oil. Stir consistently while cooking over medium heat for 6 minutes.
Add pepper and vegetable broth, and stir. Bring to a light boil and immediately reduce to a simmer. Simmer for 7 minutes.
In a small bowl, whisk the water and flour together to make a thin slurry. Add the slurry to the mushroom mixture and stir over medium heat until the sauce has thickened. Serve immediately with mashed potatoes. If serving later, keep over low heat and stir occasionally to prevent a skin from forming.
