This photo isn’t the best representation of this dish that I’m calling accidental veggie coq au vin with goat cheese. Under those potatoes and mushrooms and kale is a beautiful warm bath of white wine, butter, shallots, and garlic. It’s a recipe inspired by ingredients I had at home and the teeny tiny glimpse of a fall breeze in the air today that was giving me comfort food cravings.
Because I just started a new job (cooking!) with a major pay cut, I’ve been doing my best to make meals using the existing contents of my refrigerator and I’ve been doing a pretty good job. Ok, I went out and bought some $7 wine for this (I swapped red for white), but it was worth it. Don’t tell my checking account. These spontaneous meals are always the most pleasantly surprising. Pour yourself a nice glass of wine with this dish and pretend you’re sitting outside at a bistro in Paris. I promise you won’t even miss the meat.
1 lb baby potatoes sliced in half
15 oz. cremini mushrooms thinly sliced
1 medium shallot thinly sliced
2 cloves garlic thinly sliced
1.5 cups white wine
3 Tbs unsalted butter
leaves from 10 sprigs of fresh thyme
2 cups roughly chopped kale
2 Tbs tomato achaar
Goat cheese (small log to loosely crumble over top)
Extra virgin olive oil
Salt and pepper to taste
- Pre-heat oven to 375 degrees and prep ingredients.
- Toss potatoes in an oven-proof skillet with a Tbs or two of olive oil and season with salt and pepper.
- Place potatoes in oven to roast for 15 minutes.
- While potatoes are roasting, add 2 Tbs of olive oil to a separate skillet over medium-high heat and add mushrooms and season with salt and pepper. Saute until slightly caramelized.
- Deglaze with a little white wine and add shallots,garlic, and thyme and cook for a few minutes until shallots and garlic soften.
- Add 1.5 cups white wine plus 3 Tbs butter and let simmer over medium-high heat for a few minutes until liquid evaporates a bit. Taste and season with salt if needed.
- Turn down to medium heat, stir in achaar, add kale and cover for a minute so it softens, then remove from heat.
- Remove potatoes from the oven and pour mushrooms, kale, and liquid into the skillet with the potatoes.
- Increase temperature to 400 degrees, place back in the oven and cook for another 15 minutes or until potatoes are tender.
- Remove and top with goat cheese, then place back in the oven and cook for 5 more minutes.