Mushroom and Lentil Loaf, Mushroom Gravy and Garlic Mashed Potatoes

Ingredients

• 4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
• 8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
• 0.5 medium yellow onion (Finely chopped)
• 2 cloves garlic cloves (Minced)
• 3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
• 2.5 cup vegetable broth (Low sodium recommended)
• 1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
• 0.5 tsp dried thyme
• 0.75 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
   • Remove the browned mushrooms from the skillet and set them aside on a plate.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked onions and garlic.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into 1.5-inch cubes)
• 1 tsp Salt (for boiling water)
• 0.5 cup Unsalted Butter (cut into pieces)
• 4 clove Garlic (finely minced)
• 0.5 cup Whole Milk (warmed)
• 0.25 cup Heavy Cream (warmed)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Chives (finely chopped, for garnish)

Instructions

1. 1

   Boil the Potatoes (20-25 minutes)

   • Place the peeled and cubed potatoes in a large pot. Cover with cold water by at least 1 inch.
   • Add 1 tsp of salt to the water. This seasons the potatoes from the inside out as they cook.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
   • Cook until the potatoes are very tender and can be easily pierced with a fork, typically 20-25 minutes.
2. 2

   Infuse Garlic Butter (2-3 minutes)

   • While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat.
   • Add the minced garlic and cook, stirring constantly, until it becomes fragrant, about 1-2 minutes. Do not let the garlic brown, as it will turn bitter.
   • Remove the saucepan from the heat and set aside.
3. 3

   Drain and Dry Potatoes (1-2 minutes)

   • Once the potatoes are tender, drain them completely in a colander.
   • Return the empty, hot pot to the stove over low heat.
   • Add the drained potatoes back into the pot and let them sit for 1 minute, shaking the pot occasionally. This allows excess moisture to evaporate, which is crucial for fluffy potatoes.
4. 4

   Mash and Combine (3-4 minutes)

   • Remove the pot from the heat. Mash the potatoes thoroughly using a potato masher or press them through a ricer for the smoothest texture.
   • Pour in the prepared garlic butter, warmed milk, and heavy cream.
   • Add the remaining 1/2 tsp salt and the black pepper.
   • Gently fold all the ingredients together with a rubber spatula until just combined. Be careful not to overmix, which can make the potatoes gummy.
5. 5

   Garnish and Serve (1 minute)

   • Taste the mashed potatoes and adjust the seasoning with more salt and pepper if necessary.
   • Transfer to a warm serving bowl, garnish with fresh chopped chives, and serve immediately.