Warm and filling meets earthy notes in this recipe developed by Chef Carly Bielecki of River Saint Joe, a farmstead brewery in Buchanan, MI.
Balsamic Roasted Mushrooms Over Colcannon Potatoes
Makes about 4 servings
- 3 lbs red skinned potatoes
- 10 slices of bacon
- Half of a head of cabbage
- Hen of the Woods, Portobello, Cremini or any preferred fresh mushroom mix, cleaned
- A few sprigs of fresh thyme
- 1/2 cup cream
- 4 Tbsp Butter
- Balsamic glaze
- Salt and Pepper to taste
Start by making the red skin mashed potatoes. First, wash your potatoes and cut them in half. Bring a large pot of water with the potatoes to a boil and cook until they are tender and ready to fall apart.
While your potatoes are cooking, line a baking sheet with foil and lay out your bacon in a single layer. Bake at 350 degrees until nice and crispy, about 15 minutes, turning halfway through.
Next, chop the cabbage into quarter-sized pieces, toss with a little oil, salt and pepper and roast on a baking sheet alongside your bacon.
After brushing your mushrooms clean, trim the stems and slice them. Again, toss with a little oil, salt, pepper, add the fresh thyme and roast alongside your other ingredients.
Once your potatoes are ready, drain them and return them to the pot, adding your cream and butter. Mash the potato mixture till nearly smooth and season to taste with salt and pepper.
Remove the bacon from the baking sheet and roughly chop. Add the bacon and the roasted cabbage to the mashed potatoes and mix until incorporated.
Move the mushrooms to a bowl and toss with the balsamic glaze while they are hot.
When you are ready to serve, spoon the colcannon potatoes onto a dish and top with the balsamic glazed mushrooms. Add a few drops of truffle oil for an added treat.
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