Old MacDonald's Potato Box Recipes
Miso Potatoes-Mushrooms Ingredients 3 medium russet potatoes 6 oz. mushrooms, sliced 4 scallions, chopped 1/4 c. white miso 1 1/2 c. soy milk or skim milk 3 T. unbleached white flour Salt & pepper 2 T. bread crumbs Cooking spray Directions Put a large pot of water on to boil. Peel potatoes and cut into 1-inch cubes. Add to the water and cook until tender, about 8 minutes. Drain well. Over medium heat, saute mushrooms using Pam until they begin to release their juices. Add scallions, raise heat to medium-high and continue cooking, stirring frequently, until liquid has evaporated. Remove from heat and add to the potatoes. Preheat oven to 375 and lightly spray a 6-cup baking dish. In a blender (I just used a whisk & bowl- I hate washing the blender!), combine miso, 1/2 c. milk and flour. Blend until smooth. Add remaining milk and blend until combined. Pour mixture into a medium sauce pan and cook over medium heat, stirring constantly, until mixture is thickend and just beginning to boil, about 4 minutes. Pour miso white sauce over potatoes and mushrooms and toss gently to coat. Season to taste with salt and pepper and transfer to prepared baking dish. Sprinkle bread crumbs over the top and bake until hot and crumbs are golden, 15 to 20 minutes.

Old MacDonald's Potato Box Recipes

Miso Potatoes-Mushrooms

Ingredients

3 medium russet potatoes
6 oz. mushrooms, sliced
4 scallions, chopped
1/4 c. white miso
1 1/2 c. soy milk or skim milk
3 T. unbleached white flour
Salt & pepper
2 T. bread crumbs
Cooking spray

Directions

Put a large pot of water on to boil. Peel potatoes and cut into 1-inch cubes. Add to the water and cook until tender, about 8 minutes. Drain well.

Over medium heat, saute mushrooms using Pam until they begin to release their juices. Add scallions, raise heat to medium-high and continue cooking, stirring frequently, until liquid has evaporated. Remove from heat and add to the potatoes.

Preheat oven to 375 and lightly spray a 6-cup baking dish.

In a blender (I just used a whisk & bowl- I hate washing the blender!), combine miso, 1/2 c. milk and flour. Blend until smooth. Add remaining milk and blend until combined.

Pour mixture into a medium sauce pan and cook over medium heat, stirring constantly, until mixture is thickend and just beginning to boil, about 4 minutes.

Pour miso white sauce over potatoes and mushrooms and toss gently to coat. Season to taste with salt and pepper and transfer to prepared baking dish. Sprinkle bread crumbs over the top and bake until hot and crumbs are golden, 15 to 20 minutes.