Have only 30 minutes to make dinner tonight? I have an updated, elevated and yet simplified version of my favorite Russian mushrooms and potatoes dish.
This past Sunday marked 24 years since my family moved to United States from Russia. Time flies!
Remember my Russian Recipes Revisited series? Well, I'm adding another quick and easy recipe to it today that is perfect for a Meatless Monday dinner. Instead of boiling potatoes and topping them with sauteed mushrooms and onions, I decided to roast mushrooms and potatoes together and top them with raw onions, sunflower oil I picked up at the Russian store, parsley and a side of pickles and marinated tomatoes. You'll need less than 5 minutes hands on time, the rest is taken care in the oven.
Vegan Roasted Mushrooms & Potatoes
Ingredients
mushrooms, stems removed {use them to make mushroom stock}, caps halved or quartered depending on the size
tiny potatoes {or chop regular sized potatoes to match the size of quartered mushrooms}
olive oil
salt & pepper
sunflower oil
white onion, chopped
parsley, chopped
pickles
marinated tomatoes
Directions
1. Preheat the oven to 450F.
2. Drizzle mushrooms and potatoes with olive oil and season with salt & pepper. Roast on a cookie sheet in a single layer for about 30 minutes making sure to shake the sheet occasionally.
3. Serve with sunflower oil, white onions and fresh parsley and a side of pickles and marinated tomatoes.
The photograph above is the beauty shot. The one below is how I actually eat my food: on a cookie sheet while sitting on the couch watching TV :)
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