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Peel, half, and boil potatoes until they're fork tender, about 20-30 minutes. Reserve the boiling water.
Mash with a ricer or masher and mix with heated almond milk and salt.
Slice up some mushrooms. Here we used white buttons.
Grill with a little oil until they get nice and browned.
Make a roux with oil and brown rice flour. Toast it a bit, and then add some potato water, earth balance, and fresh herbs.
Next add your mushrooms and stir for several minutes until it thickens up. Finish with a squeeze of lemon to brighten it up.