Potatoes and Mushrooms
There isn’t anything much more comforting than combining some potatoes with earthy wild chanterelles. Wowza, you’ve really got some magic going on here.
As you can imagine, most often than not I’ll prepare this dish using shiitake or oyster 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:
the sage:
Vegan Potatoes and Mushrooms
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
Environmental Information
Potato Recipes:
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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!
This sounds delicious!! I’m just starting transitioning to a plant based diet and I’d like to know what would be a good option to serve as a main course along with this recipe (although by themselves sound really good).
Hey Lia, if you are looking for a meat replacement to serve with I would definitely recommend our Jackfruit Ribs and holiday Roast: https://veggiesociety.com/best-vegan-ribs-recipe-jackfruit/ + https://veggiesociety.com/thanksgiving-vegan-holiday-roast-recipe/
How long do you usually need to boil the potatoes until they’re al dente? Love your recipes so much!
Hey Caroline! This will depend on how thick you sliced the potatoes, but overall around 10 minutes or so. The idea is that you want them cooked through but still holding their shape. this works great with golden potatoes, fingerlings or any baby potatoes cut in half.