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4.68 from 82 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


  • 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


  • 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.




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.


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.


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