Ingredients: |
Ingredients: 2 tablespoons butter
3 tablespoons olive oil, divided
1½ pounds sliced fresh button mushrooms
fresh oyster mushrooms optional
fresh chantrelle mushrooms optional
1 large onion, thinly sliced
3 garlic cloves, minced
1/2 cup vegetable stock
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1 tablespoon butter, softened
TOPPING:
6 medium red potatoes, cubed
1/4 cup 2% milk
4 tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheddar cheese
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Directions: |
Directions:Preheat oven to 425°. In a Dutch oven, heat butter and 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until browned. Remove and set aside.
In the same pan, heat remaining oil. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in stock, parsley, thyme, salt, pepper and mushrooms. Bring to a boil; cook 3-4 minutes longer or until liquid is reduced by half.
In a small bowl, mix flour and softened butter until blended; stir into mushroom mixture until thickened. Transfer to a greased 11x7-in. baking dish.
Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding milk, butter, garlic powder, salt and pepper.
Spread potatoes over mushroom mixture; sprinkle with cheese. Bake 15-20 minutes or until heated through. If desired, top with additional thyme or parsley. |
This recipe for Mushroom Shepard's Pie is from