Transform your dinner table with this Vegan Fricassee recipe featuring baby potatoes, morel mushrooms, sweet onions, and other flavorful ingredients. A delicious plant-based meal that’s easy to make!
Q: What did the vegan fricassee say to the potatoes, morel mushrooms, and onions?
A: “Let’s get together and make something delicious!”
And that’s exactly what we’re doing with this Vegan Fricassee recipe! Combining baby potatoes, rehydrated morel mushrooms, sweet onions, and a few other simple ingredients for an easy meal that is full of flavor. So let’s get cooking!
Recipe
Ingredients
- 1 lb of baby potatoes
- 1 cup of dried morel mushrooms
- 2 sweet onions, sliced
- 3 cloves of garlic, minced
- A handful of fresh parsley, chopped
- 3 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Begin by rehydrating the morel mushrooms. Place them in a bowl and cover with hot water. Let them soak for about 30 minutes, then drain and rinse well.
- While the mushrooms are soaking, boil the baby potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sweet onions and sauté until they start to caramelize, about 10 minutes.
- Stir in the garlic and sauté for another minute until fragrant.
- Add the rehydrated morel mushrooms to the skillet and cook for 5-7 minutes, until they’re tender and slightly browned.
- Add the boiled potatoes to the skillet and gently stir everything together. Season with salt and pepper to taste.
- Cook for another 5 minutes, allowing the flavors to meld together. Sprinkle with fresh parsley just before serving.
Helpful Tips & Serving Suggestions
This Vegan Fricassee is a hearty dish on its own, but it also pairs beautifully with a simple green salad or steamed vegetables. For an extra pop of flavor, consider adding a squeeze of lemon juice just before serving.