Mushroom and Potato Hash
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1 pound fresh mushrooms
(button, cremini, shiitake, portabella, maitake)
1 bunch kale, washed and
2-3 tablespoons cold pressed
1 clove garlic, minced
1 tablespoon minced parsley
1/2 cup mirin (rice wine) or
white wine (optional)
1 tsp. dried thyme
2-4 tablespoons unsweetened
soy milk (Eden original is best quality soymilk)
4 medium sized potatoes
Wipe the mushrooms clean, trim
the hard stems, and slice.
Quarter the potatoes and add to
a pot of boiling, salted water. Cover, reduce heat, and cook
until tender, about 15 minutes. Drain and cut into a medium
Heat the oil in a skillet over
medium-high heat. Add the mushrooms, sprinkle with 1/8 tsp.
teaspoon of sea salt, garlic, thyme, and parsley, and sauté a
few minutes. Add the chopped kale, cover tightly and cook,
tossing occasionally about 5 minutes. Remove the cover, add the
mirin or white wine, raise the heat to high and continue
cooking, stirring constantly, about 3 minutes.
Add the soymilk and continue
cooking, stirring well. Add the potatoes and black pepper,
stirring well so the potatoes absorb the flavors. Cover and
turn the heat to low, a cook a few minutes more.
Optional: Add a Tablespoon of
organic butter or Earth Balance Buttery Spread (vegan) to the
Tips from Deborah
I often used dried shiitake and
dried maiitake mushrooms in this dish. Reconstitute them in
cold water about 20 minutes and slice, discarding stem.
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