Mashed Potatoes With Crimini Mushrooms Recipes

LAYERED MASHED POTATO & MUSHROOM CASSEROLE

Steps:

• Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.
• Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.
• Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside.
• Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.
• Preheat oven to 400 degrees F.
• To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
• Bake until hot throughout and the top is golden brown, about 35 minutes.

CRIMINI-SHINGLED MAHI MAHI WITH GARLIC MASHED POTATOES

Steps:

• TO ROAST TOMATOES:.
• Cut a cross into the top of tomatoes and blanch in boiling water for 5 seconds.
• Drop into ice water to stop cooking.
• Peel, quarter and seed tomatoes.
• In a saucepan, combine olive oil, fresh herbs, garlic cloves and tomatoes.
• Cover and slowly roast in a preheated oven at 200F for about 1 hour or until tender.
• Remove from oven; discard herbs.
• Reserve in separate bowls the garlic cloves, tomato petals and olive oil.
• TO MAKE MASHED POTATOES:.
• Boil peeled potatoes until fork tender in salted water.
• Strain and puree in a food mill or use mixer to whip.
• In the meantime, heat heavy cream and add 2 tbs. olive oil from the roasted tomatoes.
• With a fork, mash the roasted garlic (from above) and add potatoes and garlic into the hot cream.
• Stir with a wooden spoon until well incorporated.
• Season with salt and pepper and set aside.
• TO COOK FISH:.
• Use very firm crimini mushrooms or button mushrooms only.
• Cut off stems; slice mushrooms as thinly as possible.
• Shingle slice mushrooms atop the fillet.
• Season with salt and pepper just before searing the fish.
• In a sauté pan, add olive oil and sear fish fillet with the mushroom side down for 2 to 3 minutes or until mushrooms are golden.
• Turn fish and finish cooking in preheated oven at 375 for about 5 to 7 minutes depending on thickness of fish.
• Serve fish atop bed of garlic mashed potatoes, with roasted tomato petals around plate.