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Oven-Baked Portobellos and Chive Mashed Potatoes

Oven-Baked Portobellos and Chive Mashed Potatoes

with Roasted Sweet Carrots

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Portobello mushrooms, chive mashed potatoes and gravy need we say more. The easiest onion pan gravy makes this dish rich and flavorful for any night of the week!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushroom

½ tbsp

Brown Sugar

6 g

Garlic

460 g

Russet Potato

170 g

Carrot, coins

1 unit

Vegetable Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Onion, chopped

10 g

Chives

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Instructions
Instructionsarrow up iconarrow up icon
1 ROAST CARROTS
1 ROAST CARROTS
1

Preheat the oven to 450°F (to roast the carrots and portobellos). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a parchment-lined baking sheet, toss the carrots with 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tbsp brown sugar (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min..

2 BOIL POTATOES
2 BOIL POTATOES
2

Meanwhile, peel, then mince or grate the garlic. Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.

3 COOK MUSHROOMS
3 COOK MUSHROOMS
3

Meanwhile, remove the stems from the mushroom caps. Roughly chop the stems. Brush the inside and outside of each mushroom cap with 1/2 tsp soy sauce. Season with pepper. In an 8x8-inch baking dish (or a baking sheet), arrange the caps top-side up. Bake in the bottom of the oven until the mushrooms are juicy and fork-tender, 12-14 min.

4 MAKE SAUCE
4 MAKE SAUCE
4

Meanwhile, heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and chopped mushroom stems. Cook, stirring frequently, until veggies soften, 3-4 min. Add the remaining soy sauce, broth concentrate(s), garlic, 1/2 tbsp butter (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Cook, stirring frequently, until slightly thickened, 1-2 min. Season with pepper.

5 MASH POTATOES
5 MASH POTATOES
5

Finely chop the chives. When the potatoes are tender, drain and return the potatoes to the same pot. Add half the chives, sour cream and 1 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide roasted sweet carrots, chive mashed potatoes and roasted mushroom caps between plates. Drizzle over onion pan sauce and sprinkle over the remaining chives.