Mashed Potato Stuffed Mushrooms with Mushroom Sauce
- Cooking spray, as needed
- 1 (16-oz.) package large (2-inch diameter) white mushrooms, stemmed
- 1 lb. small white potatoes
- ¼ cup buttermilk
- 2 garlic cloves, minced
- 1 T. chopped chives
- ¼ t. salt
- 1 T. unsalted butter
- 1 T. olive oil
- 1 (8-oz.) packaged baby portabella mushrooms, sliced
- 1 cup low-sodium beef broth
- 2 T. cold water
- 1 T. all-purpose flour
- 1 T. red wine vinegar
- ¼ t. salt (optional)
- ¼ t. freshly ground black pepper
Preheat oven to 400°F. Coat 11×7-inch baking dish with cooking spray.
Arrange white mushrooms in dish, cap sides down.
Bake mushrooms for 15 minutes. Remove from oven; set aside.
Bring large pot of water to a boil over high heat.
Add potatoes; boil for 10-15 minutes or until tender.
Drain; mash in large bowl.
Mix mashed potatoes with buttermilk, garlic, chives and salt until smooth.
Spoon into mushroom caps.
Bake for 15 minutes or until mushrooms are tender.
Make sauce: Melt butter and olive oil in saute pan over medium-high heat.
Add portabella mushrooms; cook 3-5 minutes, stirring occasionally until softened.
Add beef broth; simmer until slightly reduced, about 5 minutes. In small mixing bowl, combine cold water and flour; whisk until smooth. Stir in flour mixture.
Add vinegar; season with salt and pepper. Simmer until thickened, about 1 minute. Pour sauce over mashed potato-stuffed mushroom caps. Serve immediately.
With permission from the American Culinary Federation and Clemson University’s Culinary Nutrition Undergraduate Student Research Group Chef & Child Ingredient of the Month, October 2011