POTATOES WITH MUSHROOMS
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 servings
Ultimate 1-pot vegetarian/vegan dinner! Delightful potatoes with mushrooms cooked to perfection in creamy coconut milk.
- 2 tbsp olive oil
- 1/2 large onion (sliced)
- 2 garlic cloves (minced)
- 8 oz baby bella mushrooms (sliced)
- 1/4 cup white wine
- 4 medium potatoes (peeled cut into 1/4 thick pieces)
- 3/4 cup coconuut milk
- salt and pepperto taste
- parsley to garnish
On a large, non-stick griddle, saute the onions in olive oil on medium heat for 3-4 minutes. Add garlic, mushrooms and cook for about 10 minutes. Add wine and keep cooking until it evaporates.
Add potatoes to the mushrooms and keep frying, stirring occasionally for 10 minutes.
Add coconut milk, some salt and pepper and reduce heat to low. Cover with a tight lid and cook for about 15-20 minutes or until the potatoes are cooked through.
Garnish with fresh parsley.
Calories: 343kcal | Carbohydrates: 10g | Protein: 3g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 37mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Vitamin A: 150IU | Vitamin C: 165mg | Iron: 0.5mg