Sautéed cremini and shiiake mushrooms with whipped potatoes and gravy will be your next go to side dish! This recipe is buttery rich with earthy flavour of truffle salt and served over creamy mash potatoes and a lovely red wine gravy is the best take on elevating your mash potatoes!
This simple side dish is so delicious and is a perfect recipe to add to your next sheet pan or roast dinner! The buttery cremini and shiitake mushrooms are cooked just until they are golden with a garlic and truffle flavour making this a WINNING dish!
I had truffle salt and added it just before I served this dish and I have to say I loved the earthy and nutty flavour and it not only complimented this recipe but it took to the next level! If you have truffle salt or oil, I would recommend adding to this dish.
INGREDIENTS
- Potatoes: either white or Yukon gold potatoes are starchy and work best for this recipe
- Butter: I used unsalted butter
- Mushrooms: shiitake and cremini are my all time favourite mushrooms
- Garlic
- Seasoning: salt and pepper
- Beef broth: I like to use an organic brand by Pacific Foods
- Red wine: a merlot or cabernet sauvignon
- Arrowroot starch: I used in this recipe or cornstarch can be substituted
- Cream: I used 10% organic cream or 2-3% milk are options (warm the cream before adding to the potatoes)
- Sour cream: for a creamy rich texture and 14% was my choice
- Parsley
- Truffle salt: you can find at many specialty kitchen or deli shops
When prepping your mushrooms, I like to slice the large cremini and shiitake mushrooms in half. They will cook more quickly and golden in colour.
VEGAN TIPS
This dish could very easily be made as a VEGAN dish. I know the next time I make this recipe, it will be just that. As I am making some changes to my diet choices. The only things you will need to change for this recipe is:
- Butter: dairy free butter or there are recipes to make homemade dairy free vegan butter
- Sour cream: as well, there are homemade sour cream options and you can find vegan sour cream at health food stores
- Cream: you can substitute coconut cream or a vegan cashew cream
HOW TO MAKE THIS RECIPE
First cook the potatoes...using a medium sauce pot with a lid, add the washed, peeled, cut potatoes and salt, place over a medium to high heat. Once they reach a boil point, reduce heat to a low boil with the lid partially on. Cook for 15 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside.
Melt 1 tablespoon of butter in a large skillet. Add the shiitake mushrooms and sauté for about 10 minutes, then add the sliced cremini with 1 tablespoon of butter. Continue sautéing for another 15 minutes until golden in colour. At the end of the cooking time, add garlic, salt and pepper, then sauté for 2 more minutes, long enough for the garlic to release it’s aroma.
Meanwhile, bring beef broth to a boil and mix together starch and a teaspoon or two of water. Then add it to the beef broth, continue boiling until it thickens. Remove from heat.
Using a hand beater, add sour cream and cream (warm the cream before adding to the potatoes) to the potatoes and whip until smooth and lumps are no longer visible.
Place whipped potatoes on a serving plate, add gravy and mushrooms then sprinkle a small amount of truffle salt over the dish. Garnish with parsley. Enjoy!!
Serving this stunning and delicious whipped potatoes and earthy mushrooms and garnished with truffle salt and parsley is a perfect side dish to serve at family gatherings, especially at holidays – Thanksgiving and Christmas.
By adding the truffle salt or oil to any recipe it really does elevate it to the next level with it’s earthy, nutty flavour. So important to know, a little goes a long way!! You don’t want to overpower this ingredient.
STORE this delicious side dish in an airtight container in the fridge for up to 3 days. After that, it doesn’t taste fresh and you won’t enjoy it. Warm it in the oven at 300 degrees Fahrenheit covered or in a skillet with a lid on low heat.
Sautéed Truffle Mushrooms with Whipped Sour Cream Potatoes and Red Wine Gravy
Equipment
- medium sauce pot
- hand beater
Ingredients
- 2 large white or Yukon gold potatoes, peeled and cubed
- 1/2 tsp salt
- 2 tbsp unsalted butter, divided
- 1 cup shiitake mushrooms, remove dirt and stems
- 2 cups cremini mushroom, remove dirt and slice
- 2 cloves of garlic, minced
- salt and pepper
- 1 cup organic beef broth
- 2-3 tbsp red wine
- 1 tsp arrowroot starch or cornstarch
- 1/4 cup 10% organic cream
- 3 tbsp sour cream
- 2 tbsp parsley, chopped
- truffle salt
Instructions
- In a medium sauce pot, add the washed, peeled, cut potatoes and salt, place over a medium to high heat with lid on. Once they reach a boil point, reduce heat to a low boil. Cook for 15 minutes with lid partially on or until the potatoes are tender when pierced with a fork. Drain and set aside.
- While the potatoes are cooking, melt 1 tablespoon of butter in a large skillet. Add the shitake mushrooms and sauté for about 10 minutes, then add the sliced cremini with 1 tablespoon of butter. Continue sautéing for another 15 minutes. At the end of the cooking time, add garlic, salt and pepper, then sauté for 2 more minutes, long enough for the garlic to release it's aroma.
- Meanwhile, bring beef broth to a boil in a small sauce pot and mix together starch and a teaspoon or two of water. Then add it to the beef broth, continue boiling until it thickens. Remove from heat.
- Add sour cream and cream to potatoes and using a hand beater, whip until smooth and lumps are no longer visible. (I like to warm the cream before adding to the potatoes, microwave for 15 seconds)
- Place whipped potatoes on a serving plate, add gravy and mushrooms. Sprinkle a small amount truffle salt over the mushrooms. Garnish with parsley. Enjoy!!
