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