HOLIDAY IRISH POTATOES
A creamy mash with sauteed cabbage, onion and green pepper. Molded on a platter, then topped with Marsala sauteed white button and Portobello mushroom. Topped with BLACK WALNUT MARSALA GRAVY! Who says the Irish can’t cook? Well, I took their peasant dish of mashed potatoes and cabbage and elevated it to haute cuisine status. So here it is. This Irish gal CAN cook!
Serves 6-8 main dishes
Mushroom Saute:
2 T. extra virgin olive oil
6 oz. fresh, rinsed Portobello mushrooms, sliced into 1/2 inch wide planks
salt and pepper
1 T. light sesame oil
8 oz. white button mushrooms, tips of stems trimmed, washed, air-dried in colander and cut into 1/4 inch thick slices
salt and pepper
Potato Cabbage Mash:
2 T. light sesame oil
1 c. diced sweet onion, 3/8 inch squares
1 c. diced green pepper, 3/8 inch squares
4 c. cut green cabbage, 1/2-1 inch pieces – discard thick parts
1 t. salt
2 t. garlic powder
fresh grind black pepper to taste
1 T. vegan yeast aka nutritional yeast
1/2 c. water
1/4 c. Marsala wine – I used Cribari Brothers brand
1 t. poultry seasoning
3 c. pre-made instant potatoes (recipe at end of post)
Black Walnut Gravy Makes 4 cups
2-3/4 c. Walnut Milk by Elmhurst
8 oz. Vegetable Stock – I used KITCHEN BASICS brand
1/2 c. Marsala wine
2 T. dark brown sugar
2 t. garlic powder
2 t. onion powder
fresh rosemary sprigs
1 t. salt plus to taste
1/2 c. black walnut pieces
3 T. walnut oil – I used Tourangle brand – the best in taste
fresh grind black pepper to taste
2 t. liquid smoke
1 t. poultry seasoning
2 t. dry mustard
1/4 c. additional Marsala wine
1/4 c. water
1/4 c. flour
Mushroom:
In extra-large skillet, over medium heat, melt oil till hot.
Add Portobello mushroom planks to skillet so they’re not touching. Move around skillet, flipping as needed to coat each side, cooking till browned and tender. Salt and pepper to taste. As they cook they’ll release some liquid that allows for a more even cooking.
- Mushrooms need salt to bring out the flavor.
When done remove to plate.
In same skillet you sauteed the Portobello mushrooms in, melt sesame oil over medium heat.
Add sliced button mushrooms, salt and pepper, then saute till tender. Remove to plate.
Potato Cabbage Mash:
In the same skillet, over medium-low heat, melt sesame oil for the veggies.
Add onion, peppers, cabbage, salt, garlic powder and black pepper. Saute till almost tender.
Add vegan yeast, water, Marsala wine and poultry seasoning. Stir well. Cover and cook on medium-low heat for 15 minutes or till all pieces are equally tender and liquid is absorbed by the veggies.
- If some cabbage pieces resist softening, remove them. This happens sometimes with new cabbages or when we inadvertently include thick pieces.
Add 3 c. pre-made instant potatoes, stirring to completely incorporate the veggies, turning the potatoes dark tan from the char on the skillet from cooking the mushrooms and veggies – nice effect!
Adjust for salt and pepper. Remove from heat. Set aside.
Black Walnut Gravy:
In large saucepan, over medium heat, add walnut milk, vegetable stock, Marsala wine, brown sugar, garlic and onion powders, fresh rosemary and salt. Stir well and bring to soft boil for about 5 minutes.
Add black walnut pieces, walnut oil and black pepper, liquid smoke, poultry seasoning and dry mustard. Whisk to incorporate the seasonings. Cook for about 5 minutes.
In jar with lid combine Marsala wine, water and flour. Shake vigorously till smooth.
Raise heat just a little to make sure the gravy is boiling, then pour the liquid flour in, whisking continuously till thickened. Cook about 5 minutes longer on low heat.
Adjust for salt and pepper, then remove from heat. Gravy will be fairly thin.
Before serving remove the rosemary sprigs.
Assembly: When ready to serve, reheat the mushroom in a clean pan. Reheat the potato cabbage mix in the same skillet or clean one. Reheat the gravy.
For festive occasions, mound the potato cabbage mix onto platter.
Place the Portobello mushrooms and button mushrooms on top of the mold in any way you want. I layed down the Portobellos first around the top edge, then piled onto the center the button mushrooms.
Serve the gravy in a separate bowl so each guest can pour on their own.
Serve with: side salad of greens or coleslaw, cranberry sauce or applesauce or offer all four, since it’s a holiday meal.
Side vegetables? Beets (sweet and sour?), carrots, asparagus, greens – anything you like.
Notes: You can use any mashed potato you want. Here’s the recipe I used:
Mashed Potatoes – Makes 12-13 cups – I’m making more than I need, to use in more than one recipe (it saves time down the road)
9 c. water
1 T. salt
a few fresh sprigs rosemary
fresh grind black pepper – I like lots
1/2 t. ground nutmeg
1/2 t. fine grind caraway seed
2 t. smoked paprika
2 t. garlic powder
2 t. onion powder
1/4 c. margarine (4 Tablespoons)
1 c. non-dairy cream (I used Rich’s COFFEE RICH Non-Dairy Creamer)
- don’t use flavored creamers for savory dishes
5 c. instant potatoes – I used IDAHOAN brand
In extra-large saucepan or soup pot combine water, salt, fresh rosemary, nutmeg, caraway, smoked paprika, garlic and onion powders plus margarine.
Bring to boil, then reduce heat to low, cover and cook 10 minutes (like rice). This will extract the flavor from the rosemary into the water.
Remove from heat. Remove rosemary sprigs.
Add creamer, stir, then add instant potatoes, stirring with large fork or spoon till dissolved. These potatoes will be thick, so whisking isn’t called for.
Add additional hot water if needed, but keep stirring and you may not need any.
Salt and pepper to taste. Set aside.
Use in any recipe calling for mashed potatoes or as a side dish.
CHEF DAVIES-TIGHT™ 