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Home » Dinner » Potatoes with Mushrooms (Vegan & Easy Recipe)

Potatoes with Mushrooms (Vegan & Easy Recipe)

Last updated on October 12, 2021. Originally posted on January 17, 2020 By Tania Sheff

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Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk. 

Potatoes with Mushrooms on a white plate with skillet on the background

I don’t even know where to start, guys… These Potatoes with Mushrooms are so awesome that they make my head spin! It only takes a few basic ingredients to make this satisfying dinner. I’ve been using this recipe for many years already and my whole family loves it. I think yours will, too.

I am a big potato lover, which is why I have so many potato recipes. This Potato and Mushroom Skillet is one of my favorites, along with Curried Potatoes, Fried Potatoes with Mushrooms, Potato Tacos, and Classic Potato Pancakes… YUM!

Video Tutorial: Potatoes with Mushrooms

Main Ingredients

  • Potatoes. I like using Russet potatoes and Red Bliss potatoes because they hold their shape well.
  • Mushrooms. Although I used Baby Bella mushrooms in this recipe, feel free to use regular white button mushrooms. I also want to try these potatoes with Portobello mushrooms. Maybe one of you will try it first? If you do, please, let me know how you liked it!
  • Onion.
  • Coconut Milk. Use your favorite brand. I used coconut milk by Native Forest.
  • White Wine. Use Pinot Grigio, Sauvignon Blanc, or Chardonnay.
  • Oil. Use any oil you prefer. I like grapeseed and olive oil best.

How to Make Potatoes with Mushrooms

1. In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.

cooking onions and mushrooms in oil

2. Pour in the wine and cook just until it evaporates.

adding white wine to the muchrooms

3. Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.

adding potatoes to the mushrooms

4. Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.

adding coconut milk to the potatoes

5. Let it rest for 5 more minutes, garnish with parsley, and serve.

Potatoes with Mushrooms in a skillet garnished with parsley

Helpful Tips & Tricks

Slice the potatoes into uniform pieces. This will ensure that the potatoes will cook evenly, and you won't have too much mushy or undercooked pieces.

Use a non-stick skillet. I’ve tried using other skillets and only non-stick cookware performs well for this recipe.

Use full-fat coconut milk. Make sure you are using full-fat canned coconut milk, and not the packaged one, sold next to dairy-free milk in the refrigerated section of the store.

Don’t stir too much. Once you add the coconut milk and cover the potatoes with a lid, reduce the heat to low and simmer for 15 minutes without peeking. Then open the lid, stir, and cook for another 5-7 minutes or until the potatoes are fully cooked through.

How to Store and Reheat the Potatoes

Store these Potatoes with Mushrooms in the refrigerator for up to 4 days. Reheat on the stovetop, adding a bit of coconut milk, if necessary.

Potatoes with Mushrooms on a wooden spoon

More Delicious Potato Recipes:

  • Rosemary Fondant Potatoes
  • Skillet Potatoes
  • Mashed Potato Casserole
  • Twice Baked Potato Casserole
  • Mushroom Bourguignon

Potatoes with Mushrooms

Tania Sheff
Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk. 
4.64 from 72 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 307 kcal

Ingredients
  

  • 2 tbsps olive oil
  • ½ large onion sliced thinly
  • 2 garlic cloves minced
  • 8 oz. sliced baby bella mushrooms
  • ¼ cup white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay

  • 4 medium potatoes cut into ¼ thick pieces
  • ¾ cup full-fat coconut milk
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • 2 tbsp. chopped fresh parsley

Instructions
 

  • In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes and then add the mushrooms and garlic. Keep cooking for about 10 minutes.
  • Pour in the wine and cook just until it evaporates.
  • Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.
  • Add coconut milk and reduce the heat to low. Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.
  • Let it rest for 5 more minutes, garnish with parsley, and serve.

Notes

HELPFUL TIPS & TRICKS

Slice the potatoes into uniform pieces. This will ensure that the potatoes will cook evenly, and you won’t have too much mushy or undercooked pieces.
Use a non-stick skillet. I’ve tried using other skillets and only non-stick cookware performs well for this recipe.
Use full-fat coconut milk. Make sure you are using full-fat canned coconut milk, and not the packaged one, sold next to dairy-free milk in the refrigerated section of the store.
Don’t stir too much. Once you add the coconut milk and cover the potatoes with a lid, reduce the heat to low and simmer for 15 minutes without peeking. Then open the lid, stir, and cook for another 5-7 minutes or until the potatoes are fully cooked through.

HOW TO STORE AND REHEAT THE POTATOES

Store these Potatoes with Mushrooms in the refrigerator for up to 4 days. Reheat on the stovetop, adding a bit of coconut milk, if necessary.

Nutrition

Calories: 307kcalCarbohydrates: 33gProtein: 9gFat: 17gSaturated Fat: 9gSodium: 274mgPotassium: 1232mgFiber: 7gSugar: 2gVitamin A: 623IUVitamin C: 38mgCalcium: 89mgIron: 9mg
Tried this recipe?Leave a comment below, I can't wait to hear from you!

This recipe was updated. Original image below.

Ultimate 1-pot vegetarian/vegan dinner! Delightful potatoes with mushrooms cooked to perfection in creamy coconut milk. ❤ COOKTORIA.COM
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Filed Under: All Recipes, Dinner, Healthy Recipes, Lunch, Side dish, Vegan, Vegetarian

Reader Interactions

Comments

  1. Alyssa says

    June 22, 2020 at 8:36 pm

    5 stars
    This dish is fabulous and a wonderful meal to serve to non-vegans because of the potatoes. I made mine with a few additions, like, sautéed spinach and lemon flavored quinoa. Also because I was short on time I used seasoned and freeze dried shiitake mushrooms. Since they were seasoned I was very careful with the salt. They came right back to life and worked great! I had never cooked with them before! Very tasty meal! Pretty easy too, but with the quinoa I added a pot to clean up!

    Reply
    • Tania Sheff says

      June 24, 2020 at 10:57 am

      Sounds great, Alyssa! I make this often and everyone in my family loves it!

      Reply
  2. Lori says

    June 19, 2020 at 11:40 am

    5 stars
    Made this last night. It hit the spot! Very good.

    Reply
    • Tania Sheff says

      June 19, 2020 at 3:27 pm

      Thank you, Lori!

      Reply
  3. Stephanie says

    April 03, 2020 at 9:26 pm

    what can I use instead of coconut milk? This sounds so yummy. Thank you.

    Reply
    • Tania Sheff says

      April 04, 2020 at 12:06 am

      Hi Stephanie! You can use veggie/mushroom broth or Half&Half instead. Let me know if you try it!

      Reply
  4. Larissa says

    February 11, 2020 at 10:44 pm

    I liked the look of this recipe and I made it tonight! It tastes a lot like cream of mushroom. Yum! P.S. I didn't have time, so I substituted vegetable broth.

    Reply
    • Tania Sheff says

      February 11, 2020 at 10:49 pm

      Thank you, Larissa! It does taste like cream of mushroom. 🙂

      Reply
  5. L o u says

    January 13, 2020 at 12:03 pm

    Tania: i have printed out some of your recipes as they look extremely good.
    i also LUV potatoes so seeing your different potato recipes really caught my interest.

    i just saw your website and recipes over few days ago so havent had time to make any of them but will definetly do so soon.

    tnx,
    L o u
    in the Houston area

    Reply
    • Tania Sheff says

      January 13, 2020 at 7:23 pm

      Thank you so much, Lou! Can't wait for you to try my recipes!

      Reply
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