The best vegan potatoes and mushrooms recipe with crispy sage, wild chanterelles and caramelized onions. Pure comfort!
There aren’t many things more comforting than potatoes and mushrooms!
Combine them with earthy wild chanterelles and wowza, you’ve got some magic going on.
You can use any type of mushrooms here, personally i like to take advantage of whatever wild mushrooms are in season with the chanterelles being my absolute all time favorites followed by porcini and morels.
As you can imagine, most often than not I’ll prepare this dish using cremini or shiitake mushrooms as they are available year round. During the holidays however I’ll go for a mix of all the wild shrooms I can get my hands on.
the potatoes:
You’ll want to work with buttery golden potatoes that will hold together when tossed in a salad type casserole with the caramelized onions and crispy sage.
Boiling is your quickest, easiest method, however it is perfectly fine If you decide to roast the potatoes in the oven with maybe some rosemary, garlic and thyme, or even grill them instead. Whatever your taste buds fancy!
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Vegan Potatoes and Mushrooms
The best vegan potatoes and mushrooms recipe with crispy sage, wild chanterelles and caramelized onions.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 331kcal
Ingredients
- 2 lb golden potatoes -scrubbed well and cut into wedges
- 1 lb wild mushrooms -cleaned well (or your favorite variety)
- 1 bunch sage -leaves only
- 1 bunch thyme
- 2 leaves bay
- 1 large yellow onion -sliced
- 4 tbsp olive oil
- 1 pinch sea salt +as needed to your taste
Instructions
- Add a drizzle of olive oil or a splash of water to a large skillet over medium flame. Add the sliced onion with a pinch of sea salt and saute until caramelized, about 45 minutes. Keep a close eye on them and stir often so they won’t burn. You can help them along with an extra splash of water and a drizzle of maple syrup or agave.
- Add the mushroom to the pan with the caramelized onions and saute together a few more minutes until the mushrooms have wilted. Taste and adjust seasonings with sea salt. Set aside and keep warm.
- Meanwhile cook the potatoes cut into wedges and covered by 2 inches of water. Bring to a boil and generously season the water with sea salt (It should taste like sea water). Add the bay and thyme sprigs but reserve about one tablespoon of the thyme leaves for garnish.
- Once the potatoes are al dente drain them in a colander and allow to dry for a few minutes in their own steam.
- Meanwhile heat up a small skillet over medium flame. Add a drizzle of olive oil and fry the sage leaves until crispy making sure not to burn them. Transfer them to a paper towel lined plate to drain any excess oil.
- Transfer the cooked potatoes to a large salad bowl and top with the sautéed mushroom and onions. Gently toss to combine well adding more olive oil and sea salt If needed.
- Sprinkle with the crispy sage leaves and reserved thyme and serve warm as a main course or side dish.
Nutrition
Calories: 331kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 1617mg | Fiber: 13g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 31.8mg | Calcium: 203mg | Iron: 13.6mg
Potato Recipes:
French Potato Salad
Avocado Potato Salad
Healthy Potato Soup
These were so delicious we fought over the last bite, so make more than you think you’ll eat. I added more olive oil than the recipe calls for because I’m not watching my figure. Wonderful recipe!