Creamy Taro with Mushrooms
Discover the comforting elegance of 'Creamy Taro with Mushrooms,' an earthy, creamy delight perfect for cozy evenings. This recipe showcases the starchy richness of taro roots paired with buttery sautéed button mushrooms, creating a harmony of texture and flavor in every bite. Cooked with garlic, onions, and fragrant thyme, and finished with a splash of heavy cream, this dish is a luxurious blend of savory depth and silky smoothness. Ideal as a standalone main or a satisfying side, it’s easily customizable with chicken or vegetable broth and topped with fresh parsley for a burst of herbal brightness. Whether served with crusty bread or over steamed rice, this hearty dish is sure to impress. Perfect for vegetarians and comfort food lovers, 'Creamy Taro with Mushrooms' is the soul-warming recipe your kitchen has been waiting for!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams taro roots
- 250 grams button mushrooms
- 3 tablespoons butter
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 2 large cloves garlic cloves
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion
- 2 tablespoons fresh parsley
Instructions
Begin by peeling the taro roots and cutting them into 1-inch cubes. Be sure to wear gloves as taro can cause skin irritation.
Clean the button mushrooms with a damp cloth or paper towel and slice them thinly.
Mince the garlic cloves and finely chop the small onion.
Heat a large pot over medium heat and add 1 tablespoon of butter and the olive oil.
Once the butter has melted, add the chopped onion and garlic, cooking until fragrant and the onion turns translucent, about 3 minutes.
Add the taro cubes to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil.
Reduce the heat and let the taro simmer for about 15-20 minutes until tender.
In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 8-10 minutes.
Once the taro is tender, add the mushrooms, heavy cream, thyme, salt, and black pepper to the pot. Stir well to combine all ingredients.
Continue to cook on low heat for another 5-7 minutes, allowing the flavors to meld together and the mixture to thicken slightly.
Adjust seasoning if necessary and remove from heat.
Garnish with freshly chopped parsley before serving.
Serve hot as a main dish or as a hearty side, accompanied by crusty bread or steamed rice.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 13.0 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3527 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
