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Potatoes and Mushrooms Recipe

March 12, 2018 By florentina 5 Comments

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The best potatoes and mushrooms recipe with crispy sage, wild chanterelles and caramelized onions. Pure comfort, vegan and gluten free!
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vegan potatoes and mushrooms recipe with caramelized onions and crispy sage.
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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.

You can use pretty much 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, oysters and morels.

 

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.

vegan potatoes and mushrooms recipe with caramelized onions and crispy sage.
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the potatoes:

You’ll want to work with buttery golden potatoes, the kind 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!

the sage:

The fried crispy sage leaves absolutely makes this dish exquisite. The combination of caramelized onions, potatoes and sage is divine and unforgettable. Nature is truly showing off through the wild mushroom kingdom, particularly when it comes to chanterelles and sage embraced by buttery potatoes. This recipe is not to be missed!
Sauteed chanterelle mushrooms with sage and caramelized onions
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Potatoes and Mushrooms
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Vegan Potatoes and Mushrooms

The best vegan potatoes and mushrooms recipe with crispy sage, wild chanterelles and caramelized onions.
Course Side Dish
Cuisine Italian
Keyword Potatoes and Mushrooms
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 331kcal
Author Florentina

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
US Customary - Metric

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

Environmental Information

Potato Recipes:

French Potato Salad

French Potato Salad

Avocado Potato Salad

Healthy Potato Soup

Healthy Potato Soup

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Filed Under: Entrees, Gluten Free, Mushrooms, Plant-Based, Potato, Salads, Sides, Thanksgiving, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

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Comments

  1. Maria

    March 13, 2018 at 9:50 pm

    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!

    Reply
  2. Lia

    October 16, 2020 at 2:12 am

    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).

    Reply
    • florentina

      October 18, 2020 at 9:10 pm

      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/

      Reply
  3. Caroline

    February 11, 2022 at 10:26 am

    How long do you usually need to boil the potatoes until they’re al dente? Love your recipes so much!

    Reply
    • florentina

      February 11, 2022 at 10:10 pm

      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.

      Reply

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Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

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