- 5 ounces, sliced Brown Button Mushrooms
- 5 ounces, sliced Shiitake Mushrooms
- 2 Tablespoons Olive Oil
- 15 ounces Full Fat Coconut Milk
- 1 Tablespoon Vegan Butter
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Dried Thyme
- 4 large Russet Potatoes
- 1 cup (I use unsweetened Almond Milk Non-Dairy Milk
- 4 Tablespoons Vegan Butter
- 2 teaspoons Mustard
- 1 teaspoon Sea Salt
- 0.5 teaspoon Black Pepper
- 2 Tablespoons, finely chopped Fresh Chives
Oh so creamy mushrooms with fluffy mashed potatoes!
Best of all, no dairy in sight but still the most delicious! I have a couple of tricks up my sleeve per usual.
Potatoes have been one of my favorite comfort foods since childhood. I especially love them mashed and well seasoned.
This means adding fat, something creamy, a hint of garlic and onion, a touch of mustard (yes, do it!) and specs of green!
Ok, let’s talk about the mushrooms!
First, they are beautifully pan fried until golden brown and caramelized then we add the creamy and delicious coconut milk!
Since the creamy mushrooms are well seasoned, the coconut flavor is not the stand-out flavor.
Full fat coconut milk is my go-to for creamy sauces. It pairs well with vegetables and protein and can be customized with spices and more!
You can use any variety of mushrooms, use what is in season or is accessible to you.
Brown mushrooms have more flavor than white and a wild mushroom like shiitake or brown button are my favorite to use.
Mushroom are very meaty which is why they are a vegetarian’s best friend!
Check out a cozy vegetarian shepherd’s pie with a ton of vegetables and topped with creamy mashed potatoes!
Cook The Potatoes
Rinse and gently scrub your potatoes under cold water then add them to a large pot.
You can peel the potatoes but when the skins are thin, I like to keep them on for convenience and nutritional value.
Potato skins are the actually the most nutritious part!
Add cold water to the pot until the potatoes are fully submerged.
Add a lid and turn the heat to high. Bring the potatoes to a boil then lower the heat to medium-high and move or tilt the lid so some steam escapes.
Cook the potatoes until they are fully cooked and you can easily pierce them with a fork.
Slightly overcooked potatoes are always best for mash.
Sauté The Mushrooms
While the potatoes are cooking, make the mushrooms.
Heat a large skillet on high heat for 30 seconds then add olive oil.
Once the oil is hot (10-20 seconds), turn the heat to medium and add the mushrooms.
Lave them undisturbed for 10 minutes then give them a stir and allow them to brown and get caramelized for another 20 minutes.
Add The Coconut Milk and Seasonings
Finish The Mushrooms
Mash The Potatoes
Finish The Mashed Potatoes