Shelly's Recipe

MASHED GARLICKY POTATOES WITH PORTOBELLO GRAVY

Category: Potatoes

Portobello Gravy
1 tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
11/4 cups chopped cleaned portobello mushrooms (2 medium)
21/4 cups vegetable broth (see Note)
3 tbsp tamari or reduced-sodium soy sauce
1/4 tsp dried thyme leaves
1/8 tsp crumbled dried sage
1 tbsp cornstarch
2 tbsp water
Freshly ground pepper to taste

Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

Add broth, soy sauce, thyme and sage; simmer for 10 minutes. Mix cornstarch and water in a small bowl. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more. Season with pepper. If you prefer smooth gravy, pass it through a fine sieve (discard mushrooms and onions). Serve hot.

Note: To make ahead: The gravy will keep, covered, in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave.

Mashed Garlicky Potatoes
3 1/4 pounds russet potatoes (4-5 large), peeled and cut into 2 inch pieces
4 large cloves garlic, peeled
2 tbsp butter or extra-virgin olive oil
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Place potatoes and garlic in a large pot, cover with lightly salted water and bring to a boil. Cover and cook over medium heat until the potatoes are tender, about 20 minutes. Drain, reserving cooking liquid. Return the potatoes and garlic to the pot. Add butter (or oil). Mash potatoes with a potato masher, adding 1/4 to 1 cup of the reserved liquid to make a creamy consistency. Season with salt and pepper. Transfer the mashed potatoes to a warmed serving bowl and serve with Portobello Gravy. Serves 8. Note: The potatoes can be kept hot, covered with parchment or wax paper, over a pan of barely simmering water for up to 1 hour.