Thanksgiving Mushrooms and Potatoes
There isn’t anything much more divinely comforting than combining some buttery golden potatoes with earthy wild chanterelles. You’ve really got some delicious magic going on here. You can use pretty much any type of mushroom you like here, I love taking advantage of whatever wild mushrooms are in season with chanterelles being my absolute all time favorites followed by porcini, morels and lobster mushrooms. (Have you tried this au gratin and these vegan carnitas? Not to be missed!).
As you can imagine during the year I will still prepare this dish using the more common year round shiitakes, oyster or plain button mushroom. During the holidays however I’ll splurge on a mix of wild mushrooms to serve at the holiday dinner and share with friends and family.
About the Sage
Vegan Thanksgiving Recipes
- Vegan Turkey
- Mushroom Wellington
- Mushroom Pot Pie
- Ultimate Vegan Stuffing
- Creamed Spinach
- Vegan Mac and Cheese
- Best Vegan Mashed Potatoes + Sausage Gravy
- Wild Rice Pilaf
- Vegan Holiday Roast
- Pumpkin Crunch Cake
- Lentil Loaf
- Vegan Mashed Potatoes
Thanksgiving Potatoes and Mushrooms
- 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
- 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.1 large yellow onion
- 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.1 lb wild mushrooms
- 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 cooked through but still "al dente" drain them in a colander and allow to dry for a few minutes in their own steam.2 lb golden potatoes, 1 bunch thyme, 2 leaves bay
- 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.4 tbsp olive oil, 1 bunch sage
- 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.2 lb golden potatoes, 1 lb wild mushrooms, 1 pinch sea salt
- Sprinkle with the crispy sage leaves and reserved thyme and serve warm as a main course or side dish.1 bunch sage
- The Potatoes - You'll want to go for waxy golden potatoes for this recipe, the buttery golden kind that don't need to be peeled and will hold together when tossed with all the other ingredients. Think of it like making a warm potato salad. Boiling the potatoes is the quickest, easiest method to make this side dish, however it is perfectly fine if you decide you want to oven roast the potatoes first with some rosemary, garlic and thyme. Hey, you could even grill them if you wanted, whatever your tastebuds fancy!
- Mushrooms - You can use pretty much any type of mushrooms here, I like taking advantage of whatever wild mushrooms are in season with chanterelles being my absolute all time favorites (did you try these vegan carnitas?), followed by porcini, morels and oyster. As you can imagine during the year I will still prepare this dish using the more common year round shiitakes, oyster or plain button mushroom.
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