Creamy Miso Mushrooms and Mashed Potatoes Get your Thanksgiving game on with thi…

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?Creamy Miso Mushrooms and Mashed Potatoes ?Get your Thanksgiving game on with this delicious umami combo. I’m absolutely in love with this mushroom recipe. I hope you fall in love too! ?Note: potato recipe is in comments. Couldn’t fit?.
✅Recipe: ?Mushrooms: ✅Soak 1/3 cup cashews in hot water. (Or soak overnight.)✅Heat 2 teaspoons olive oil (or 1 tablespoon veggie broth) in a large sauté pan. ✅Cook 8 ounces sliced cremini or baby Bella mushrooms for 6 to 8 minutes until golden. ✅Add 2 tablespoons finely chopped shallots + 3 minced garlic cloves and cook for 1 minute more. ✅Add 1 teaspoon finely chopped fresh rosemary, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and cook for another 30 seconds. ✅Stir in 1/2 cup vegetable broth. ✅Remove from heat. ✅In a small bowl, dissolve 1 tablespoon white/mellow miso in 1 tablespoon water. Set aside.✅Drain the cashews and blend with 3/4 cups water in a high speed blender until smooth. ✅Return mushroom broth mixture to stove and cook over medium-high heat. ✅Stir in the miso and blended cashews. ✅Cook until the sauce has thickened and is warmed through, stirring constantly.✅Add more vegetable broth as needed.✅Adjust salt and black pepper to taste.
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