Coconut Mushrooms & Mashed Potatoes Recipe
This recipe was published on 9/3/2015.
Here's a delicious lunch/dinner with inexpensive ingredients.
Never used canned coconut milk in a recipe?
You're in for a treat!
There's no weird coconut flavor in this dish and it makes a nice light gravy to go with the potatoes.
Ingredients:
Coconut Mushrooms
1 tablespoon coconut or olive oil
1 large red bell pepper, chopped
3 shallots, finely chopped
4 garlic cloves, minced
5 cups of cremini mushrooms, chopped
15 oz can of coconut milk
salt and pepper to taste
1/2 cup fresh cilantro, chopped
Mashed Potatoes
2 lbs. Yukon Gold potatoes, washed, peeled and cut lengthwise into quarters
1/2 cup unsweetened almond or soy milk (add more if necessary)
1/4 cup plant-based margarine (Earth Balance and Smart Balance are options)
1 teaspoon salt (2 teaspoons more salt for the cooking water)
1/2 teaspoon black pepper
Mushroom Instructions
Heat a large shallow pan on medium heat with oil.
Add bell pepper, shallots and garlic and sauté for about 3 mins.
Then add mushrooms, stirring frequently for 4 minutes.
Pour in coconut milk and bring it to a boil until liquid has reduced by half.
Remove from heat and season to taste with salt and pepper.
Mashed Potatoes Instructions
Place potatoes into a large saucepan.
Add cold water to the pan until the potatoes are covered by at least an inch.
Add 1/2 teaspoon of salt.
Bring the potatoes and water to boil.
Reduce the heat to low to maintain a simmer and cover.
Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
When the potatoes are done, drain the water and place back into the pot.
Add milk, margarine, salt and pepper and mash with a potato masher.
Add more milk to smooth out the potatoes, if necessary.
Don't over mash the potatoes or they will end up gluey.
Adjust seasoning.
To serve: Scoop mashed potatoes into a bowl.
Top with about 1⁄2 cup of coconut mushrooms and cilantro.
Enjoy!
