Instant mashed potatoes are transformed into a dish worthy of a dinner party (but simple enough for every day) with the addition of dried mushrooms and store-bought pesto. Mashed chickpeas add great flavor. The dried mushrooms in this recipe are the mushrooms found in the supermarket in small plastic tubs, simply labeled "Dried Mushrooms." Oddly enough, supermarket dried mushrooms are usually more expensive than imported dried mushrooms such as porcini, so if you have access to a gourmet store or Italian market, use porcini instead.
1/2 cup dried mushrooms (½ ounce)
1 1/4 cups boiling water
1 can (15 1/2 ounces) chickpeas, rinsed and drained
1 cup instant mashed potato flakes
1/2 teaspoon salt
1/2 cup fat-free milk
3 tablespoons store-bought pesto
1. In a small heatproof bowl, soak the mushrooms in 1/2 cup of the boiling water until softened, about 10 minutes. Reserving the soaking liquid, scoop out the dried mushrooms and strain the soaking liquid through a coffee filter or a paper towel-lined sieve. (If you are using large mushroom pieces, chop them.)
2. In a large bowl, mash the chickpeas with the reserved mushroom soaking liquid with a potato masher until chunky. Add the remaining 3/4 cup boiling water, the instant mashed potato flakes, and the salt, and stir until evenly moistened.
3. Stir in the mushrooms, milk, and pesto, and serve. Makes 4 servings
PER SERVING 261 calories, 7.7g total fat (1.6g saturated), 4mg cholesterol, 8g dietary fiber, 34g carbohydrate, 14g protein, 404mg sodium
Good source of: fiber, folate
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.