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Balsamic Mushrooms with Herbed Veggie Mash

Published: · Updated: by Cast Iron Keto · Leave a Comment

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This easy low-carb dinner of Balsamic Mushrooms with Herbed Veggie Mash is perfect for plant-based eaters or anyone looking to add more veggies to their diet!

Balsamic Mushrooms with Herbed Veggie Mash in a ceramic bowl

Are you a mushroom fan? We are! We especially love wild mushrooms but this easy meal of Balsamic Mushrooms with Herbed Veggie Mash is great with your run of the mill Cremini's which are easy to find at any grocery store.

If you have access to other mushroom varieties, we love Maitake in this recipe too.

The veggie mash is basically our Keto Mashed Cauliflower, we adore this recipe and use it for so many things. It really is perfection. Even if you're not usually a fan of cauliflower, you'll love it. And, yes, we know that's what all the food bloggers say but we promise it's true!

Obviously, this recipe is pretty low-calorie so if you're wanting to bump it up a bit, try serving this as a side with some protein. Tempeh and tofu are the obvious choices for plant-based folks or for omnivores, chicken or steak would be our go-to's. If you serve this as a main or a side, either way, we bet you'll love it!

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Chef's note

This recipe is an excellent choice for those who want to add more vegetables to their diet. A dish is also a great option for those on a low-carb or keto diet. The recipe can be customized by using your favourite herbs or spices.

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

Ingredients

  • 10 ounces cremini mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoon water
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Veggie Mash

  • 3 tablespoons unsalted dairy-free butter or regular if not dairy-free
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh herbs we used rosemary, oregano, and thyme
  • 4 cups cauliflower florets
  • ⅔ cup unsweetened plain almond milk or heavy cream if not dairy-free
  • 1 ½ cups chopped kale
  • Sea salt and freshly cracked pepper to taste

Ingredient substitutions

  • Any variety of mushrooms can be used
  • Fresh herbs like rosemary or sage can be used instead of dried herbs

Additional ingredients

  • Parmesan cheese, grated (optional)
  • Balsamic Glaze
  • White Button Mushrooms
  • Pepper Flakes
  • Fresh Parsley

Cooking tools required

  • Cast iron skillet
  • Wooden spoon
  • Knife
  • Cutting board

Tools substitute options

  • Any skillet can be used instead of a cast iron skillet.

How to make: step-by-step guide

Cooking methods

  • Sautéing
  • Boiling

Preparation steps

  • In a large skillet, heat the olive oil over medium-high heat.
  • Put the sliced mushrooms in a pan and add a small amount of salt. Allow them to cook for approximately 5 to 7 minutes or until they start releasing their liquid and turn golden brown.
  • Add the balsamic vinegar and garlic to the skillet. Cook until the vinegar has reduced and the garlic is fragrant about 2-3 minutes. Remove the mushrooms from the skillet and set aside.
  • In a large pot, bring salted water to a boil. Add the cauliflower and broccoli florets and cook until tender, about 5-7 minutes. Drain the vegetables and return them to the pot.
  • Add the butter or olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper to the pot with the vegetables. Mash the vegetables with a potato masher or fork until they reach your desired consistency.
  • Serve the herbed veggie mash with the balsamic roasted mushrooms on top. Sprinkle with grated Parmesan cheese, if desired.

Instructions

  • Start by heating a large skillet over medium heat. Add in the butter and let it melt.
  • Once melted, add in the sliced mushrooms and cook for 5-7 minutes until the mushrooms have browned.
  • While the mushrooms cook, you can prepare the herbed veggie mash. Start by adding the cauliflower and garlic to a large pot and cover with water. Bring the water to a boil over medium-high heat and cook until the cauliflower is tender about 10-12 minutes.
  • Drain the cauliflower and garlic and return them to the pot. Add in the butter, almond milk, and fresh herbs. Mash the mixture until it’s smooth and creamy.
  • Once melted, add in the sliced mushrooms and cook for 5-7 minutes until the mushrooms have browned.
  • Serve the balsamic mushrooms over the herbed veggie mash and enjoy!

How to make it healthier

  • Use a non-dairy milk alternative instead of almond milk to make it vegan and dairy-free.
  • Swap butter for coconut oil or ghee to make it dairy-free and paleo-friendly.
  • Add more vegetables to the mix to increase the fiber content.

Time-saving tips

  • Buy pre-sliced mushrooms to save time on prep.
  • Use frozen cauliflower instead of fresh cauliflower to save time on chopping and cleaning.

What can I prepare ahead of time?

  • You can prepare the herbed veggie mash ahead of time and reheat it when ready to serve.

Storage and reheating instructions

  • Store: Place leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe wrap-up and conclusion

This balsamic mushrooms with herbed veggie mash is a simple yet delicious recipe that's perfect for a cozy night in. The earthy flavours of the mushrooms pair perfectly with the creamy and herby cauliflower mash. Plus, it's healthy and easy to make, making it a great option for busy weeknights. Give it a try and let us know what you think!

Frequently asked questions

You can saute mushrooms in either butter or olive oil, depending on your preference. Butter will add richness and flavour, while olive oil will keep the dish light and lower saturated fat content. You can also use a combination of both for the best of both worlds.

Yes, marinating mushrooms adds flavour and helps to tenderize them. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs will enhance the natural flavours of the mushrooms.

To make super crispy mushrooms, start by cleaning and slicing them, then toss them in a mixture of almond flour. Heat oil in a pan over medium-high heat, and add the coated mushrooms. Cook until golden brown and crispy, then remove from the heat and season with salt and pepper.

📖 Recipe

Balsamic Mushrooms with Herbed Veggie Mash in a ceramic bowl

Balsamic Mushrooms with Herbed Veggie Mash

This easy low-carb dinner is perfect for plant-based eaters or anyone looking to add more veggies to their diet!
5 from 3 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 201kcal

Ingredients

  • 10 ounces cremini mushrooms
  • 2 tablespoons olive oil
  • 3 tablespoon water
  • 3 tablespoons balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Mash:

  • 3 tablespoons unsalted dairy-free butter or regular if not dairy-free
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh herbs we used rosemary, oregano, and thyme
  • 4 cups cauliflower florets
  • ⅔ cup unsweetened plain almond milk or heavy cream if not dairy-free
  • 1 ½ cups chopped kale
  • Sea salt and freshly cracked pepper to taste

Instructions

  • First, make the veggie mash by heating the butter in a large 10.5” skillet over medium-high heat. Once hot add in the garlic and fresh herbs cook for 30 seconds until fragrant. Add in the cauliflower and heavy cream. Cover and simmer for 15 minutes until the florets are soft. Transfer the mixture to a food processor and blend until smooth. If needed, add an additional tablespoon or two of heavy cream to reach your desired consistency. Season with salt and pepper to taste.
  • To the same skillet over medium heat add the kale with 2 tablespoons of water. Cover and cook 3-4 minutes until wilted. Stir the kale into the mashed cauliflower and divide between two bowls.
  • In the same skillet over medium-high heat, heat the olive oil. Once hot add in the garlic and mushrooms. Add 1 tablespoon water to the skillet, cook for 5-7 minutes until the mushrooms are soft. Add in the balsamic vinegar, salt, and black pepper. Cook another 1-2 minutes until the vinegar has reduced and is thick. Top the bowls with the mushrooms and serve.

Nutrition

Nutrition Facts
Balsamic Mushrooms with Herbed Veggie Mash
Amount Per Serving
Calories 201 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 310mg13%
Potassium 689mg20%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 4g8%
Vitamin A 956IU19%
Vitamin C 61mg74%
Calcium 107mg11%
Iron 1mg6%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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