Categories: Vegetable

Ingredients

• 16-24 oz. fresh mushroom mixture: crimini, oyster, shitake and portabella.
• 1/4 c. shallots, minced
• 1 tsp garlic, minced
• 1 tsp worchestershire sauce
• 3-4 lbs. Yukon Gold or Butter potatoes
• 1 can cream of mushroom soup concentrate
• approx. 1/2 c. sour cream (or creme fraiche)
• 1 tsp lemon juice (added to sour cream)
• 1 lb. tofu, soft
• 1 Tbsp tumeric
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1/4 -1/2 cup romano and parmesean cheese, shredded.
• Extra virgin olive oil (for sauteeing)
• Butter (for sauteeing)
• 3-4 c. 'wilted' dandelion greens (or other bitter greens) **

Directions

1. Clean and chop mushrooms into bite sized pieces.

2. Slice potatoes into thin rounds (about 1/8th inch thick) and soak in salted, cold water. Set aside.

3. Add 1-2 tsp butter and 1 Tbsp olive oil to pan on med-high heat (High if gas stove).

4. Add shallots and saute for about 2 minutes to soften and release flavor.

5. Add mushrooms to pan and saute over high heat to sear and seal in the flavor. Add 1 tsp worchestershire sauce and be certain there is enough butter so the mushrooms don’t become overly dry.

6. Combine tofu with cream of mushroom soup in a blender and blend on low till smooth.

7. Add this to the mushrooms and saute a few minutes to blend. Add milk as needed to thin and keep moist.

8. Add in the spices: tumeric, salt, pepper, garlic and onion powder.

9. Add sour cream and remove the mushroom mixture from heat.

10. Coat a deep casserole with extra virgin olive oil. Fill with lightly drained potatoes (don’t overdrain, a little water left on the potatoes, and the starch in it, will help the sauce to thicken.

11. Toss potatoes with extra virgin olive oil and sprinkle lightly with sea salt. Add a few dashes of worchestershire sauce (if desired).

12. Pour the mushroom and sauce mixture over the potatoes and let settle in. Then stir very gently, if needed. Be certain all potatoes are covered.

13. Sprinkle with romano and parmesean cheeses.

14. Cover tightly with foil. Bake at 400F for 30 minutes.

15. Uncover, continue baking up to 45 minutes till golden and sauce thickens.

16. Let stand at least 15 minutes before serving.

17. Serve over a bed of warm, wilted bitter greens, drizzled with fragrant, extra virgin olive oil, sea salt and lemon juice.

18. Really good with a light, early season red wine.

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