Saucy potatoes and mushrooms

Saucy potatoes and mushrooms

I am convinced that when winter time hits, I crave comfort food.  I think it stems from my mother always cooking soups, and great casseroles during the cold months.  
Whatever the reason, I find that making new comfort recipes increases during the winter months.
Here is a super simple recipe that packs some great flavor.  It can be made ahead, and warmed up.  It is also compliant with Mary's mini, which is always nice.  I have not tried it in my Instant Pot just yet, so when I do, I will post the instructions at the bottom.


Preheat your oven to 400°f (200c)
You will also need a 9x13 glass baking pan, parchment paper, and aluminum foil

8 medium size yukon gold potatoes (yellow potatoes) diced small
12oz firm mushrooms (I used baby bellas, or cremini) sliced thin
1 medium red onion, peeled and chopped chunky 
5 large cloves garlic, sliced into thin pieces 
1/4 cup veggie stock
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt (optional)
1/4 tsp fresh ground pepper
1/8 tsp. red pepper flakes (you can increase this Michelle) this can be left out if you don't want spice.
3 tablespoons nutritional yeast 

You want your potatoes to be about 1/2 inch cubes.  I found a really easy way to do this, is if you have a french fry maker.  Just run though to make normal french fries, and then slice into cubes.

Combine all the veggies (potatoes, onions, mushrooms, and garlic) into a large bowl.

Add the seasonings and veggie stock

Now, get your hands dirty, and mix this all up.  I used both hands and really mixed well.  Come on, get in there, get to know your food!

Now, pour this into your baking pan.  Make sure to use a spatula and get all the good stuff out of the bowl

Tear off a sheet of parchment paper and place over the top (this acts as a barrier between the aluminum foil.  If you do not use aluminum foil at all, just make sure to really cover the whole top with the parchment.
If you do use aluminum foil, cover the top of the pan.

Place pan into your preheated oven.  Set the timer for 45 minutes.  Now, go clean up your mess, there is nothing worse than a dirty kitchen when you pull a yummy meal out of the oven.
After 45 minutes, take the foil and parchment off, and put back in the oven for 15 minutes.

When your time is up, remove from the oven, and let sit for about 10 minutes. Then, gently, with love, stir around.  The longer it sits, the more saucy it gets.  I let mine sit for 10 minutes, and it made such a difference.
Serve with a nice salad, or maybe some steamed veggies.  But this is really the star.
I cannot tell you how many servings this makes.  Everyone eats different.  I would estimate 2 for me, but it could feed 4 with a good side.


  1. OMGoodness Michael!!! This looks so yummy. I cannot wait to try it later today. So happy that you are here to brighten my wfpbno eating. You make it easy to do. God bless you friend.

  2. Thanks for such descriptive recipes.

  3. I am SO making this tonight!! :D


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