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To roast the garlic for your mashed potatoes take a whole head garlic and cut the top off so you can see the top of the cloves. Drizzle a little olive oil over top and wrap in aluminum foil. Bake in 400° oven for about 30 minutes or until the garlic is soft. When cool enough to handle squeeze all the garlic cloves out and add to your mashed potatoes.
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In a large skillet add the olive oil and butter and when hot add in the onions and saute for about 5 minutes. Add in the mushrooms and saute another 5 or 6 minutes until they start to release some of their juices. Stir in the soy sauce, Worcestershire sauce, brown sugar, water, beef bouillon, salt and pepper and the thyme leaves. Cook until the mushrooms are nice and brown.
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Put your mashed potatoes in a large casserole dish and make a well in the middle of the dish and pour in the mushroom mixture. I did this step earlier in the day, covered it with foil and about 20 minutes before we ate I put it in a 350° oven. This was delicious.
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If you want more gravy and you add more water/beef bouillon mixture. If you do this you may want to thicken with a little cornstarch slurry.
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Bon Appetit!