Balsamico Roasted Mushrooms with Kale and Mashed Potatoes

Method

1. Preheat oven to 400° F (205° C).
2. Find a baking dish that will fit both mushroom caps. Add all ingredients except mushroom caps and stir to create marinade.
3. Add mushrooms and rub sauce onto them. Let sit for 15 minutes, stem side down.
4. Once 15 minutes is up, rub mushrooms again with sauce before placing dish in the oven.
5. Bake for 15 minutes. Remove and turn mushrooms over. If there is any sauce left in the pan, spoon it over the mushrooms. Continue baking another 5-15 minutes (exact cooking time will vary based on mushroom size).
6. Remove mushrooms and let sit for 5 minutes before slicing and serving.

Kale and mashed potatoes

1. Place the potatoes, garlic, and 1 teaspoon salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 15 minutes. Drain, reserving 1 cup of the cooking liquid.
2. Heat ½ teaspoon olive oil in a medium skillet. Add the scallions and kale, and cook until wilted, 1 to 2 minutes. Set aside.
3. Use a potato masher to coarsely mash the potatoes and garlic. Use a rubber spatula to fold in the ⅓ cup olive oil, ½ cup of the reserved cooking liquid, the kale, scallions, rosemary, ½ teaspoon salt and freshly ground black pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid and additional drizzles of olive oil, if desired. Season to taste with up to ½ teaspoon more salt, and pinches of red pepper flakes, if desired. Serve hot.

Allergens