Porcini, Caramelized Jalapeno Whipped Potatoes
Makes 4-6 servings
1/2 cup dried procini mushrooms
1 1/2 cups boiling water
5 medium red potatoes, skin on, 1 inch dice (approx 4 cups)
1/2 medium yellow onion medium dice
2 medium sized jalapenos, halved, thinly sliced cross-wise seeded
1 teaspoon olive oil
1 tablespoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1 tablespoon Earth Balance vegan butter
3 tablespoons unsweetened soy creamer (I recommend Wildwood Brand)
Rehydrate porcinis in boiling water. Drain reserving all liquid. Chop mushrooms into small dice.
In medium saucepan add potatoes, reserved mushroom liquid and enough water to cover potatoes. Bring to a boil and reduce heat to low and simmer for 20-25 minutes until potatoes are very soft.
While potatoes are simmering, caramelize the onions and jalapenos. In a 10 inch iron skillet or non-stick pan over medium heat add olive oil, onions, jalapenos and brown sugar. Saute for 20 minutes until mixture is golden brown. Set aside.
When potatoes are soft, drain water and return to pan. Add black pepper, garlic powder, salt, smoked paprika, vegan butter and soy creamer. With a hand mixer on low speed, mix until most lumps are gone*. With a wooden spoon or rubber spatula gently mix in caramelized jalapeno mixture and mushrooms. Serve immediately. These can also refrigerated and served later by gently re-heating in a saucepan.
These are excellent on their own, but I could really see dousing them with a cajun gravy. I have another serving suggestion, but you are going to have to come back on Tuesday to check out another tasty chile creation!!
Coarsely chop onions and thinly slice jalapenos.
Here is how they look all caramelized