Cooking Green Recipe

Saucy Portobellos on Mashed Potatoes

Simple and delicious comfort food. It takes only minutes to prepare.

by Kay Bushnell

Ingredients

  • 2          large 5” russet potatoes
  • protobellos and Potatoes1          Tbsp olive oil
  • 2          portobello mushrooms
  • 1/2       cup yellow onion, chopped finely
  • 1-2       cloves garlic, pressed
  • 1          Tbsp. mild canned chopped green chiles
  • 1          Tbsp. tamari or soy sauce
  • 2/3       cup ketchup
  • 2          tsp. prepared yellow mustard
  • 1/2       Tbsp. chili powder
  • 1/8       tsp. black pepper
  • ½         tsp. salt
  • water as needed

 

Peel and slice potatoes in chunks. In a medium saucepan cover potatoes with water and bring to a boil. Lower heat and simmer until potatoes are tender (test with a fork). When potatoes are cooked (test with a fork), pour off the hot water, and use a potato masher to mash them in the saucepan. Stir in a little salt for flavor, if desired.

 

While potatoes are cooking, gently wash the mushrooms. Cut off the stem, and slice it into thin rounds. Then cut 1/8-1/4” slices across the top of the mushrooms. Set the mushroom slices and stems on a plate in front of you. In a small bowl mix the chiles, soy sauce, ketchup, mustard, chili powder, salt and pepper. Place the bowl with the mixture aside. 

 

Warm a large saucepan over medium-high heat and add the olive oil and onion. Stir the onions with a large spoon, and lower the heat to medium, stirring until the onions become translucent. Add the garlic and mushrooms, stirring and cooking until mushrooms are cooked and lightly browned, about 4 minutes. Add the ingredients in the small bowl you set aside to the mushrooms, onion, and garlic and cook for about 3 minutes, stirring often. You will need to add some water to achieve a nice consistency as you simmer and stir the mixture for a few more minutes over low-medium heat. Taste, and adjust salt, if desired.

 

Place a serving of warm mashed potatoes on each plate, and top it with the mushroom mixture.

 

Adapted by Kay Bushnell from a recipe by Robin Robertson. Kay is a longtime contributor to the Loma Prietan's Cooking Green Recipe section. She has taught plant-based cooking and has appeared as The Garden Gourmet in a community access television series.