Recipe by JanuaryBride
As stated in the Nov/Dec 2009 edition of Eating Well, "Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish."
Top Review by Annacia
WOW, this is really outstanding. I made it for DH's B-day and it's certainly worthy of any special occasion or holiday. Even though it's low in fat the taste is rich and opulent. The mushrooms turn out to be an interesting dark layer between the cream colored potatoes and they are delicious. I used the spinach option with excellent results. If your looking for something special you've found it!
- 3 1⁄2 lbs yukon gold potatoes, peeled and cut into 1-inch pieces
- 1 1⁄2 lbs cremini mushrooms, halved
- 1 tablespoon butter
- 1⁄2 cup fat-free buttermilk
- 1 large egg plus 1 large egg white, beaten
- 1 1⁄4 teaspoons salt, divided
- 1 tablespoon extra virgin olive oil
- 3⁄4 cup chopped shallot
- 3 garlic cloves, finely chopped
- 4 cups trimmed and finely chopped chard leaves (may sub spinach)
- 1 cup mushroom broth (may sub any veggie broth)
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon chopped fresh rosemary
- 1 cup freshly grated parmesan cheese, divided
Directions See How It's Made
- Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
- Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
- Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
- Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
- Preheat oven to 400°F.
- To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
- Bake until hot throughout and the top is golden brown, about 35 minutes.
- MAKE AHEAD INSTRUCTIONS: Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.