Pulled Mushrooms over Mashed Potatoes
Ingredients:
- 900 g (31.7 oz) Yukon Gold or russet potatoes
- 45 ml (3 tbsp) olive oil or vegan butter
- ½ cup warm plant-based milk (oat or soy)
- 6 g (1 tsp) salt
- ½ tsp black pepper
- 160 g (1 large) yellow onion
- 400 g (14.1 oz) cremini or button mushrooms
- 12 g (4) garlic cloves
- 32 g (2 tbsp) tomato paste
- 2.3 g (1 tsp) ground turmeric
- ½ tsp ground cinnamon
- ½ tsp black pepper
- ½ tsp salt
- 240 ml (1 cup) vegetable broth
- 30 ml (2 tbsp) olive oil
- 5 ml (1 tsp) soy sauce or tamari
Equipments:
Features:
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the drained potatoes sit in the hot, empty pot for a minute or two before mashing — this steams off extra moisture so the mash turns silky instead of watery.
Instructions:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18–22 minutes until completely tender — a knife should slide in with zero resistance. Drain thoroughly and return to the hot pot for 1–2 minutes to steam off any remaining moisture.
- Caramelize the Onion: While the potatoes boil, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion with a pinch of salt and cook for 15–18 minutes, stirring every few minutes, until deeply golden and jammy. Don’t rush this step — the caramelized onion is the flavor foundation of the gravy.
- Cook the Mushrooms: Increase the heat to medium-high. Add the sliced mushrooms to the onion pan in a single layer. Cook undisturbed for 3–4 minutes until golden on the bottom, then toss and cook for another 3 minutes until browned all over and any liquid has evaporated. Add the minced garlic and cook for 1 minute until fragrant.
- Build the Spiced Tomato Gravy: Push the mushrooms and onion to the sides of the pan. Add the tomato paste to the center and cook it directly on the pan for 1–2 minutes, stirring, until it darkens slightly and becomes fragrant — this caramelizes the paste and removes any raw taste. Sprinkle in the turmeric, cinnamon, black pepper, and salt. Stir everything together to coat.
- Simmer the Gravy: Pour in the vegetable broth and soy sauce. Stir well, scraping up any browned bits from the bottom of the pan. Simmer over medium-low heat for 5–7 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning. Keep warm on the lowest heat while you finish the potatoes.
- Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer. Add the olive oil or vegan butter and pour in the warm plant-based milk gradually, mashing and folding until smooth, creamy, and fluffy. Season generously with salt and black pepper. Do not over-mash — work quickly and stop as soon as it’s smooth.
- Plate and Serve: Spoon the mashed potatoes into wide bowls or onto plates, making a well in the center. Ladle the spiced mushroom and tomato gravy generously over the top. Serve immediately.
Notes: Yukon Gold potatoes make the creamiest, most buttery mash — their natural fat content means you need less added fat. Russet potatoes give a fluffier, lighter result. Avoid waxy potatoes like red bliss — they become gluey when mashed. Always start potatoes in cold salted water so they cook evenly from the inside out. The cinnamon in the gravy is subtle but essential — it gives the sauce a warm, Middle Eastern depth. Don’t increase it beyond ½ tsp or it will overpower everything else.
Tips: Steam-dry the potatoes after draining by returning them to the hot pot for 1–2 minutes. Always use warm milk, never cold. Caramelize the tomato paste directly on the pan before adding liquid — this transforms the sauce from sharp and raw-tasting to deep and complex. For the deepest mushroom flavor, don’t stir too early — let them sit in contact with the hot pan until properly golden.
Storage: Store the mash and gravy separately in airtight containers in the fridge for up to 3 days. Both can be frozen separately for up to 2 months.
Swaps: Swap cremini mushrooms for portobello, shiitake, oyster, or a wild mushroom mix. Replace plant-based milk with full-fat coconut milk in the mash for an ultra-rich result. Add ½ tsp smoked paprika or cumin to the gravy for extra warmth. A squeeze of lemon over the finished plate cuts through the richness beautifully.
Every ingredient here earns its place, but a few really shape the dish. The yukon gold or russet potatoes adds heartiness and a creamy texture once cooked. The olive oil or vegan butter adds richness and helps create a tender, flavorful base. The salt sharpens and balances every other flavor in the dish. The yellow onion adds sweetness and depth as it cooks down.
Pulled Mushrooms over Mashed Potatoes
Ingredients:
- 900 g (31.7 oz) Yukon Gold or russet potatoes
- 45 ml (3 tbsp) olive oil or vegan butter
- ½ cup warm plant-based milk (oat or soy)
- 6 g (1 tsp) salt
- ½ tsp black pepper
- 160 g (1 large) yellow onion
- 400 g (14.1 oz) cremini or button mushrooms
- 12 g (4) garlic cloves
- 32 g (2 tbsp) tomato paste
- 2.3 g (1 tsp) ground turmeric
- ½ tsp ground cinnamon
- ½ tsp black pepper
- ½ tsp salt
- 240 ml (1 cup) vegetable broth
- 30 ml (2 tbsp) olive oil
- 5 ml (1 tsp) soy sauce or tamari
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The yukon gold or russet potatoes adds heartiness and a creamy texture once cooked. The olive oil or vegan butter adds richness and helps create a tender, flavorful base. The salt sharpens and balances every other flavor in the dish. The yellow onion adds sweetness and depth as it cooks down.
Prep:
Let the drained potatoes sit in the hot, empty pot for a minute or two before mashing — this steams off extra moisture so the mash turns silky instead of watery.
Instructions:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18–22 minutes until completely tender — a knife should slide in with zero resistance. Drain thoroughly and return to the hot pot for 1–2 minutes to steam off any remaining moisture.
- Caramelize the Onion: While the potatoes boil, heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced onion with a pinch of salt and cook for 15–18 minutes, stirring every few minutes, until deeply golden and jammy. Don’t rush this step — the caramelized onion is the flavor foundation of the gravy.
- Cook the Mushrooms: Increase the heat to medium-high. Add the sliced mushrooms to the onion pan in a single layer. Cook undisturbed for 3–4 minutes until golden on the bottom, then toss and cook for another 3 minutes until browned all over and any liquid has evaporated. Add the minced garlic and cook for 1 minute until fragrant.
- Build the Spiced Tomato Gravy: Push the mushrooms and onion to the sides of the pan. Add the tomato paste to the center and cook it directly on the pan for 1–2 minutes, stirring, until it darkens slightly and becomes fragrant — this caramelizes the paste and removes any raw taste. Sprinkle in the turmeric, cinnamon, black pepper, and salt. Stir everything together to coat.
- Simmer the Gravy: Pour in the vegetable broth and soy sauce. Stir well, scraping up any browned bits from the bottom of the pan. Simmer over medium-low heat for 5–7 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning. Keep warm on the lowest heat while you finish the potatoes.
- Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer. Add the olive oil or vegan butter and pour in the warm plant-based milk gradually, mashing and folding until smooth, creamy, and fluffy. Season generously with salt and black pepper. Do not over-mash — work quickly and stop as soon as it’s smooth.
- Plate and Serve: Spoon the mashed potatoes into wide bowls or onto plates, making a well in the center. Ladle the spiced mushroom and tomato gravy generously over the top. Serve immediately.
