Parmesan-Garlic Mashed-Garlic/Lemon 'Shroom Sauce

Kim Lampkins


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.


☆☆☆☆☆ 0 votes

15 Min
15 Min


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    spinach/kale/chard (fresh)
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    red potatoes
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    baby portebello mushrooms
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    vegetable stock
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    white wine
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  • ·
    lemon juice, fresh
  • ·
    garlic powder
  • ·
    parmesan cheese
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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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About Parmesan-Garlic Mashed-Garlic/Lemon 'Shroom Sauce

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

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