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5 from 5 votes

Potatoes with Mushrooms

Ultimate 1-pot vegetarian/vegan dinner! Try these delightful and very filling Potatoes with Mushrooms cooked to perfection in creamy coconut milk. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: potatoes and mushrooms recipe
Servings: 4 servings
Calories: 307kcal
Author: Tania Sheff

Ingredients

  • 2 tbsps olive oil
  • 1/2 large onion sliced thinly
  • 2 garlic cloves minced
  • 8 oz. sliced baby bella mushrooms
  • 1/4 cup white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay

  • 4 medium potatoes cut into 1/4 thick pieces
  • 3/4 cup full-fat coconut milk
  • 1/2 tsp. sea salt or to taste
  • 1/4 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.

Video

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: 307kcal | Carbohydrates: 33g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Sodium: 274mg | Potassium: 1232mg | Fiber: 7g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 38mg | Calcium: 89mg | Iron: 9mg