PREP TIME10 mins
COOK TIME45 mins
TOTAL TIME55 mins
- 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.
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.
Calories: 307kcalCarbohydrates: 33gProtein: 9gFat: 17gSaturated Fat: 9gSodium: 274mgPotassium: 1232mgFiber: 7gSugar: 2gVitamin A: 623IUVitamin C: 38mgCalcium: 89mgIron: 9mg