FunGuy Colcannon with Guinness Mushrooms

As luck would have it, St. Patrick’s Day isn’t just about leprechauns and green beer, there’s also potatoes and cabbage, and those can be just as good; especially in the hands of a FunGuy!

This year whip up a pot of these mashed potatoes and cabbage to celebrate the famous Irish holiday. Then add some FunGuy goodness inside and on top to make this a dish a regular pot o’ gold.

At least it will be in taste if not in looks.

DIRECTIONS:

1. Heat the olive oil in a sauté pan over medium heat. Add in the onions and cook 2 minutes. Add in the FunGuy mushrooms and sauté 5-6 minutes or until browned and lightly crisp. Transfer half of the mushroom and onion mixture to a bowl and set aside.
2. Pour the Guinness into the pan with the mushrooms and allow to cook about 5-8 minutes or until the liquid has reduced down. Turn off the heat and season with salt and set aside.
3. Bring a large pot of water to a boil. Add in the potatoes and cook about 15 minutes or until a fork slides easily into the potato. Drain of excess water and return the potatoes to the pot. Mash with a potato masher until smooth and no longer lumpy. Add the butter and mash a bit more until it has melted. Add the milk and stir well to combine.
4. While prepping the potatoes, bring another pot of water to a boil and add in the cabbage. Allow the cabbage to cook 5-8 minutes or until tender and bright green. Drain the cabbage of excess water then add it to the potatoes, stirring well.
5. Add the saved half of the cooked mushrooms and onion to the potatoes, season with salt and pepper, and mix well.
6. Return the mushrooms with Guinness to the stove over medium heat for about 2 minutes just to warm up before serving.
7. Serve the colcannon with the Guinness mushrooms on top!

Have a Fun meal!