Discover a heartwarming, plant-based dish that brings together the earthy richness of mixed mushrooms and the comforting texture of tender potatoes. This simple yet elegant recipe offers a perfect balance of flavors and nutrition, making it an ideal meal for cozy evenings or when you’re craving something truly satisfying.
Ingredients
For the Potatoes and Mushrooms
- 800g (1.5 lbs) small potatoes, halved
- 400g (14 oz) mixed mushrooms (button, oyster, king oyster)
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- Fresh thyme (1 tsp + additional for garnish)
- Sweet paprika
- Salt and pepper to taste
- Nutmeg
For the Creamy Sauce
- 200ml (3/4 cup) plant-based cream (oat or soy)
- 100ml (1/3 cup) vegetable broth
- 1 tablespoon mustard
- Olive oil for cooking
Step-by-Step Instructions
- Prepare the Potatoes
- Wash and halve small potatoes
- Toss with olive oil, salt, pepper, and sweet paprika
- Roast in a preheated oven at 425°F (220°C) for 25-30 minutes until golden and crispy
- Cook the Mushrooms
- Clean and slice mixed mushrooms
- Heat olive oil in a large pan
- Sauté shallot and garlic until fragrant
- Add mushrooms and cook until they release their moisture
- Sprinkle with thyme, salt, pepper, and a pinch of nutmeg
- Create the Creamy Sauce
- Add plant-based cream and vegetable broth to the mushrooms
- Stir in mustard
- Simmer for 5-7 minutes until sauce thickens
- Adjust seasoning to taste
- Combine and Serve
- Add roasted potatoes to the mushroom pan
- Gently mix to coat with creamy sauce
- Garnish with fresh thyme
- Serve hot
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 10g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 6g
Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Cooking Tips and Tricks
- Choose a variety of mushrooms for complex flavor
- Ensure potatoes are cut evenly for consistent roasting
- Use a high-quality plant-based cream for best results
- Don’t overcrowd the pan when cooking mushrooms
Variations and Substitutions
- Ingredient Alternatives:
- Use sweet potatoes instead of regular potatoes
- Swap mushrooms with cauliflower or eggplant
- Add nutritional yeast for a cheesy flavor
- Dietary Modifications:
- Gluten-free: Ensure mustard is gluten-free
- Low-carb: Replace potatoes with roasted cauliflower
- Add protein with chickpeas or tofu
Frequently Asked Questions
Q1: Can I make this dish ahead of time? A: Best served fresh, but can be reheated gently in a pan.
Q2: What plant-based cream works best? A: Oat cream provides the most neutral, creamy flavor.
Q3: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days.
Q4: Can I freeze this dish? A: Not recommended due to the creamy sauce and potato texture.
Q5: How can I make it spicier? A: Add red pepper flakes or a dash of cayenne pepper.
Storage and Make-Ahead Tips
- Refrigerate within 2 hours of cooking
- Best consumed within 2-3 days
- Reheat in a pan with a splash of vegetable broth
- Avoid microwaving to maintain texture
Enjoy this comforting, creamy vegan mushroom and potato pan – a true celebration of plant-based cooking!