Balsamic Roasted Mushroom with Mashed Potatoes

Ingredients:

• 2 lbs mushrooms
• 1 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1/2 Tbsp brown sugar
• 1 Tbsp soy sauce
• 2 cloves garlic, minced
• 1/4 tsp dried thyme
• 2 lbs russet potatoes
• 1 bunch of kale
• butter/sour cream/milk for potato mashing OR just use reserved salted water from the boiling
• salt to taste

Directions:

Preheat the oven to 400ºF. Wash the mushrooms and cut them in half if they are large. In a small dish, stir together the olive oil, balsamic vinegar, brown sugar, soy sauce, minced garlic, and thyme. Place the mushrooms in a casserole dish big enough to allow them to be in a single layer. Pour the balsamic marinade over top and stir until the mushrooms are coated.

Transfer the the mushrooms to the preheated oven and roast for 45 minutes, giving them a stir every 15 minutes. After 45 minutes the mushrooms should be tender and there should be a nice sauce in the bottom of the dish.

Meanwhile, prepare the mashed potatoes. Peel and dice the potatoes into one-inch cubes, and place them in a large pot of salted water. Place a lid on the pot, bring it up to a boil. Boil the potatoes until they are very tender (about 7-10 minutes). Reserve some of the cooking water, then drain.

To the pot used to boil the potatoes, add the chopped kale, 1 Tbsp olive oil, and 2 Tbsp water. Sauté over medium heat just until wilted (3-5 minutes), then remove the kale from the pot and set aside.

Return the drained potatoes to the pot and mash with any combination of butter, milk, sour cream, and the reserved cooking liquid. Mash the potatoes until smooth, then taste and add more salt if needed. You can either add the cooked kale to these potatoes or serve separately alongside the mushrooms.

from: https://www.budgetbytes.com/balsamic-roasted-mushrooms-with-herby-kale-mashed-potatoes/