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Mushroom and Potato Bake
We've been a bit lacking in the side dishes recently.
Time to remedy that!
This is a nice quick and easy one with just a few ingredients. You could also have it as a main dish, but then it only serves 2.
It's important to try to fit a variety of mushrooms into a healthy vegan diet. Button mushrooms are often overlooked but they actually have loads of great health benefits. They reduce arterial inflammation and prevent white blood cells sticking to artery walls, boost the immune system and can stop the growth of breast tumors.
You probably already knew that mushrooms contain vitamin D, but did you know you can boost it by putting them in the sun, even for just a few seconds?
Anyway, here's our vegan mushroom and potato bake recipe. Hope you like it!
Ingredients
- ½ tsp black pepper
- 2 cups button mushroom
- 1 tsp curry powder
- 3 tbsps extra virgin coconut oil
- 2 sprigs fresh thyme
- 1 medium onion
- 2 tsps paprika powder
- 4 medium potato
- ½ tsp sea salt
- ¼ cup vegetable broth
Directions
- Wash and scrub the potatoes. Peel and dice them roughly into 1-inch cubes. Peel and thinly slice the yellow onion. As for the mushrooms, remove the stalks and slice the mushrooms thickly.
- Preheat the oven to 180°C/350°F.
- Heat up the oil in an ovenproof skillet. Sauté the onions over medium heat until wilted and add paprika, cayenne pepper and curry powder. Add the cubed potatoes and continue cooking for 2 minutes, stirring continuously.
- Add the vegetable stock and mushrooms. Reduce the heat and continue cooking for 3 minutes or until the vegetable stock has thickened. Turn off the heat. Sprinkle salt and black pepper into the skillet and stir in the fresh thyme.
- Place the skillet into oven and bake for 20-25 minutes or until the potatoes are soft and thoroughly cooked. Serve hot.
Notes
- You can use different kinds of mushroom in this dish, if you prefer. Shiitake mushrooms will yield a stronger flavor. Just remember to slice them thickly, as the mushrooms will shrink when cooked.
- You can leave the potatoes unpeeled, if you like – unpeeled potatoes will give you a rich, earthy flavor - just make sure to thoroughly wash them beforehand!
Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 267 | From Fat 97 | |
| % Daily Value* | ||
| Total Fat 11g | 16.5% | |
| Saturated Fat 9g | 42.7% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 363.823mg | 15.2% | |
| Total Carbohydrate 39g | 13% | |
| Dietry Fiber 7g | 27.8% | |
| Sugars 5g | ||
| Protein 6g | 11.4% | |
| Vitamin K2 0µg | 0% | |
|---|---|---|
| Vitamin A 0µg | ||
| Vitamin B-12 0.02µg | 0.3% | |
| Vitamin B-6 0.54mg | 27.2% | |
| Vitamin C 24.04mg | 40.1% | |
| Vitamin D 3.36IU | 0.8% | |
| Vitamin D2 0.1µg | ||
| Vitamin D3 0µg | ||
| Vitamin E 0.51mg | 1.7% | |
| Vitamin K1 5.47µg | 6.8% | |
| Calcium 37.8mg | 3.8% | |
|---|---|---|
| Copper 0.43mg | 21.7% | |
| Folate 53.07µg | 13.3% | |
| Folic Acid 0µg | ||
| Iron 1.95mg | 6% | |
| Magnesium 57.22mg | 14.3% | |
| Manganese 0.48mg | 24.1% | |
| Niacin 4.19mg | 20.9% | |
| Pantothenic acid 1.39mg | 13.9% | |
| Phosphorus 188.28mg | 18.8% | |
| Potassium 1101.74mg | 31.5% | |
| Riboflavin, 0.29mg | 17.2% | |
| Selenium 5.53µg | 7.9% | |
| Sodium 363.82mg | 15.2% | |
| Thiamin, 0.21mg | 13.9% | |
| Zinc 1.01mg | 4.5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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