Parmesan-Garlic Mashed-Garlic/Lemon 'Shroom Sauce

Kim Lampkins

By
@SayItCREATIVELY

Hello!
I'm always experimenting, and unfortunately rarely measuring. What's pictured was just one serving. **APPROXIMATING: I used about 4 small red potatoes; 8 baby bells; maybe a cup-and- half-to-two-cups of liquid total -- a quarter of total, wine; a spritz of lemon; and a pat of butter at the end.


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Prep:

15 Min

Cook:

15 Min

Method:

Saute

Ingredients

spinach/kale/chard (fresh)
red potatoes
baby portebello mushrooms
vegetable stock
white wine
butter
lemon juice, fresh
garlic powder
parmesan cheese
s/p

Directions Step-By-Step

1
Rinse potatoes, boil potatoes/skin on til tender. Drain, add, milk, butter, garlic powder, parmesan cheese, mash with potato masher
2
Slice mushrooms, saute in a little butter for a few minutes, add a little wine, lemon and veggie stock, garlic powder, let reduce by over half, s/p to taste, add butter last
3
Heat spinach/kale/chard til just wilted ... Plate by layering potatoes over spinach, topped with mushrooms .. YUMMM!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tag: Quick & Easy