cat lover
10-28-2006, 03:19 PM
1 recipe garlic mashed potatoes (or any other flavor mashed potatoes you'd like, or even plain mashed potatoes for the purists)
1 onion
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 tbsp butter
1 1/2 cups red wine
1 tsp basil
1/4 cup tomato paste
1 tbsp balsamic vinegar
Preheat oven to 425 degrees. Carmelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3 to4 minutes. Add wine and 1 1/2 cups water (or you can use vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat. Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown. Serves 6
1 onion
2 portabella mushrooms, sliced
2/3 cups green peas (fresh or frozen preferred)
3 cloves garlic, minced or pressed
3 tbsp butter
1 1/2 cups red wine
1 tsp basil
1/4 cup tomato paste
1 tbsp balsamic vinegar
Preheat oven to 425 degrees. Carmelize onions in a large skillet. Lower heat and add garlic and stir for about a minute. Add butter and mushrooms and cook for 3 to4 minutes. Add wine and 1 1/2 cups water (or you can use vegetable stock). Stir in tomato paste and simmer for about 15 minutes. Stir in basil and balsamic vinegar. Remove from heat. Using your fingers, press mashed potatoes into the bottom and up the sides of an 8x12 inch baking dish (or into 6 smaller individual baking dishes). Spoon mushroom mixture into baking dish(es). Carefully cover the tops with additional mashed potatoes. Bake for 15 minutes or until tops are beginning to brown. Serves 6