Easy mushroom and potatoes!

soRoyal

INGREDIENTS: (serves 2)

Potatoes -

2-3 large russets, peeled & cubed
2 tbsp minced garlic
1 tsp dried rosemary
2 cubes chicken bouillon (if it has no actual chicken product in it)
1/2-2/3 cup almond milk
2 tbsp coconut oil
2 tsp garlic powder
salt & pepper to taste
Mushrooms & Onions-

8 oz fresh portabellas, wiped but not washed
½ onion, sliced into thin rings
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp mustard
2 cloves garlic, minced
1 tsp cracked black pepper
½ tsp salt

DIRECTIONS:

For the Mushrooms—place the oil, vinegar, Worcestershire sauce, mustard, garlic, salt & pepper to a large Ziploc and mix well. Then add the mushrooms and marinate for about 30 minutes.


Boil potatoes with the chicken bouillon, minced garlic & rosemary to help infuse those flavors into the potatoes. When the potatoes are tender, drain the water and add coconut oil and milk and puree until creamy. Add more garlic powder, salt & pepper to taste.

While your potatoes are boiling, heat a large skillet over medium heat, spritz lightly with olive oil, and then add your mushrooms & the sliced onions. Sauté until tender and the onions are caramelized. You can add a bit of water if the marinade starts to render down too much.

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