Mushroom-Brown Butter Mashed Potatoes
Steamed Carrots
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 (16-oz) pkg sliced mushrooms
- 2 shallots, chopped
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1½ cups freshly grated Parmesan cheese
- 1 (32-oz) pkg refrigerated mashed potatoes
- ⅓ cup butter
- 1 Tbsp chopped fresh thyme
Instructions
- Cook mushrooms and shallots in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Add cheese, stirring until coated.
- Meanwhile, heat potatoes according to package directions.
- Melt butter in a skillet over medium heat; cook 3 minutes or until butter is browned and smells nutty. Stir butter and 2 tsp thyme into mashed potatoes. Serve mushroom mixture over potatoes; sprinkle with 1 tsp thyme.
Side Dish Ingredients
- 1 (12-oz) pkg frozen sliced carrots
- 1 Tbsp olive oil
Side Dish Instructions
- Cook carrots according to package directions. Toss with oil. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
388
|
40
|
428
|
| Fat (g) | 26 | 3 | 29 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 14 | 0 | 14 |
| Carb (g) | 30 | 5 | 35 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 939 | 39 | 978 |
| T. Sugs (g) | 6 | 3 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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