(Not) Meat and Potatoes


I’ve mentioned before that I’m not a huge fan of fake meat products – so when I’m craving something a little hearty I don’t reach for a box of frozen veggie patties. Instead, I like to use substantial ingredients like mushrooms and potatoes. This dish would’ve been amazing with a fried egg on top but I had used all of my eggs recreating my green bean tart for friends this week. So I paired it with goat cheese toast using homemade bread.

Skillet Mushrooms and Potatoes
2-3 large or 4-5 small Yukon gold potatoes
1 large or 2 small yellow onions
8 oz. mushrooms
Seasoning (I used Herbs de Provence and salt)
Olive oil
Ingredients in green are local

Skin and slice your potatoes into 1/8″ thick medals. Slice your onion in half and then cut into thin slices as well. Wash and cut your mushrooms as you like. I used a smaller shitake version so I just destemmed and sliced them in half. Toss the potato, onion, seasoning and a tbs of olive oil in a large bowl (DO NOT add mushrooms – leave those to the side). Heat a tbs. of butter in a 12″ cast iron skillet. When heated throw your onion and potato mix into the pan. Cover (I don’t have a cover so I used my pizza stone to trap the heat). Cook for a good 10-15 minutes on medium heat and stir occasionally. When the potatoes become tender add your mushrooms and cook until they release their liquid. You may turn up the heat a little and leave uncovered to cook off any excess liquid in the skillet.

I highly recommend frying an egg and topping the skillet potatoes and mushrooms with it. Serve with a side of toast topped with goat cheese.

P.S. I know this isn’t the prettiest meal ever, but I promise it is more delicious than it looks.

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  1. I don’t know what you are talking about, that looks AMAZING. You are making me so hungry!

    I’ve been needing some vegetarian food inspiration lately…

  2. YUM! Darnit, it’s past midnight and I sooooo wish this was my midnight snack!
    Yum, yum, yum.

  3. Shanley


    I’m off wheat and dairy right now, unfortunately.

    Any ideas!?

  4. Shanley – I would recommend eating lots of Asian and Indian inspired foods. Lots of veggies, rice and spices. You won’t even miss the dairy and wheat.

  5. This sounds SO tasty. Since my boyfriend and I have been eating healthier and trying to eat less prepackaged foods etc I think I might almost have him ready to try a fully veggie made meal. This might make him sing. I wish I could find Herbs de Provence here I can’t find it anywhere. How is Oklahoma so far ahead of Alabama?!?!

    And how sad is it that I go home to visit Maryland in the summer and often times I shop for gifts for myself in the grocery store spice isle? 😉

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