parmesan-garlic mashed-garlic/lemon 'shroom sauce

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By Kim Lampkins

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.

prep time 15 Min
cook time 15 Min
method Saute

Ingredients For parmesan-garlic mashed-garlic/lemon 'shroom sauce

  • spinach/kale/chard (fresh)
  • red potatoes
  • baby portebello mushrooms
  • vegetable stock
  • white wine
  • butter
  • lemon juice, fresh
  • garlic powder
  • parmesan cheese
  • s/p
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How To Make parmesan-garlic mashed-garlic/lemon 'shroom sauce

  • 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!
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