There can never be too many ways to cook potatoes, and this recipe is absolutely delightful!
It was not long ago I discovered that boiling the potatoes and then sauteeing them for a while gives them the special quality of a heavenly taste that is beyond satisfying. All this combined with the lovely, rich, earthy taste of the mushrooms makes the meal delicious enough not to underestimate it because of its simplicity!
This vegan fricassee indeed comes together quite easily and is sure to feed your body and your soul!
1 ½ pounds Yellow Finn or russet potatoes
salt and pepper
1 small onion
½ pound morels
2 tbsp vegan margarine
¼ – ½ cup vegetable oil
¼ chopped parsley
Peel the potatoes, cut them into big chunks and boil in salted water until they are very soft and the edges have started to breaking down. Be careful not to overcook them, lest the fall apart completely. Drain and set aside to dry. Slice the onion very thin.
Cut the morels in half lengthwise and wash quickly in plenty of water. Drain and sauté in the margarine over a high flame. They will release some water. Turn the flame down to medium, let the mushrooms reabsorb their juices and continue cooking until they are completely dry.
Fry the potatoes in a large skillet in 1/8 inch of the oil over medium heat. When the potatoes have started to turn golden brown, add the sliced onions. When the potatoes are crispy and the onions start caramelising drain off any excess oil, add the morels and the chopped parsley, season with salt and pepper. Toss together and serve.
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