Description
Creamy Yukon gold potatoes smashed and topped with chanterelle and morel mushrooms. Vegan comfort food at its best!
Ingredients
Scale
- 10 Yukon Gold Potatoes
- 4 oz. Chanterelle Mushrooms (Chopped)
- 4 oz. Morel Mushrooms (Chopped)
- 3 Cloves Garlic (minced)
- 2 Tbsp Vegan Butter
- 3 Tbsp Vegan Parmesan
- 1/2 tsp Miso Paste
- 1/2 tsp Black Pepper
Instructions
- Wash and prepare all fresh produce as per directions above.
- Put a large pot of water on to boil. Once boiling, add the potatoes and allow to boil for 15-20 minutes. Once the potatoes are tender enough to pierce with a fork they are done.
- Arrange the potatoes on a baking sheet layered with a little oil.
- Melt half of the butter in a small bowl and stir in half of the minced garlic.
- Using a fork or a potato masher, crush the potatoes onto the sheet pan.
- Preheat the oven to 400 degrees.
- Brush each potatoes with a liberal amount of the garlic butter.
- Sprinkle each potatoes with some vegan Parmesan and bake for 10-15 minutes.
- Meanwhile sauté the mushrooms. In a frying pan. Place the rest of the garlic, butter miso paste and mushrooms. Sauté on high, stirring frequently until all the moisture from the mushrooms has evaporated.
- Once the potatoes are browned, top each potato with the mushroom mixture and the extra Parmesan and black pepper.
- Serve immediately and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Vegan Smashed Potatoes, Vegan Wild Mushroom Recipe, Vegan Comfort Food
