Sauteed Portobello with Mashed Rutabaga and Orange Cranberry Sauce

Sauteed Portobello with Rutabaga Mash & Orange Cranberry sauce is a delicious wintertime meal.
It is hearty enough to stick to your bones, but not so caloric as to ruin any New Year's Resolutions.

Mashed Rutabaga is a nice change from traditional mashed potatoes. Flavor-wise they are slightly sweeter than white potatoes but not as sweet as yams.


Orange Cranberry Sauce

Ingredients:

1 bag of fresh cranberries
about 1 cup of orange juice
1-4 tablespoons of maple syrup


Rinse cranberries & put into pot. Add enough orange juice to cover about half-way (about 1 cup). Add sweetener to taste (keep in mind that as the sauce reduces, the flavors become a bit sweeter, so you can always add more at the end too!) . Cover and heat on simmer for about 30minutes, stirring occasionally and keeping an eye that it does not boil over. Once thick, side aside to cool. Or serve warm over ice cream.

Rutabaga Mash

Ingredients:

3 medium sized fresh rutabaga
about 1/3 cup of So Delicious Unsweetened Coconut Milk
1/2 cup of sour cream (or vegan alternative if desired)
sea salt
lemon pepper
cheddar cheese (or other) as desired

Clean rutabata and cut off any rough parts. Slice into 1/2" chunks. Simmer, covered, in salt water until soft throughout. Transfer to blender or food processor. Add sour cream & milk, as needed, to blend.



Add salt & lemon pepper to taste. Once smooth, transfer back to pot. If desired, add cheese. Heat over low until warm & melted.


Sauteed Portobello

Ingredients:

1 yellow onion, chopped
1 tablespoon of ghee (or vegan alternative)
2 portobello mushrooms
sea salt



Melt ghee (ghee is clarified butter--it can withstand high heat cooking and adds a great flavor!). Add the onions and cook over low heat, stirring often, until onions start to turn clear & caramelize.

Clean the mushrooms and gently salt them. If there are stems, slice them off and add to the onions (they taste really good!) Add mushrooms to pan, stem side down, keeping heat low. Stir occasionally, to keep onions & mushrooms from burning. Turn once.



As mushrooms cook, they will start to brown & release water. Turn heat up a bit to burn off the water, stirring constantly. The center of the mushroom will go from white to brown once cooked.



Rutabaga mash & cranberry sauce serves 4.
Portobello Saute serves 2.