Yeshi Smashed Potatoes w/ Mushroom Gravy
We put a twist on this vegetarian gravy.
Tags: Dinner, Original, Side Dish
Prep Time
15 mins
Cook Time
20 mins
Rest Time
-
Total Time
35 mins
Servings
-
Ingredients
Smashed Potatoes
- 1 – 1.5lb bag of baby potatoes
- Olive oil to brush potatoes
- Salt, to taste
- 1 ½ tbsp canola oil, or olive oil
- 2 ½ cups of slice white mushrooms (approx. 14 medium)
- 2 cloves of garlic, minced
- ⅓ cup chopped white onion
- 1 ½ tbsp of cornstarch
- 2 cups of vegetable stock
- 1 ½ tbsp of Yeshi
- 1 tbsp thyme
- 1 tbsp rosemary
- 2 tbsp soy sauce
- 1 tbsp miso
- 1/2 cup of dry red wine
Instructions
Smashed potatoes
- Preheat the oven to 450 degrees fahrenheit.
- Cover water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center ( when poked with a fork).
- Drain Potatoes.
- Line the baking sheet with parchment paper . Smash each potato with a large pancake flipper so each potato is about a ½” thick. Brush with olive oil and sprinkle with salt. Bake for 20 minutes or until potatoes are crisp and golden. Top each potato with ½ tablespoon of mushroom gravy ,a sprinkle of fresh thyme and black pepper. Serve Immediately.
- In a saucepan, heat the oil over medium heat.
- Sauté onion and garlic for 1 minute before adding mushroom slices. Sauté until tender.
- Add cornstarch and whisk until mushrooms are coated. Stir often and cook for 1 minute.
- Slowly whisk vegetable stock, dry red wine and Yeshi in. Add the herbs once the liquid is combined.
- Bring the gravy to a simmer and cook for 3 minutes, stirring often, Taste adjust to seasoning.
