Stuffed mushrooms on a bed of sautéed potatoes with onions

Sautéed Potato Bed with Stuffed Mushrooms: A Delicious and Economical Vegan Recipe

Preparation Time: 40 minutes
Baking Time: 40 minutes
Total Time: 80 minutes
Number of Servings: 4-6

Introduction
Welcome to the world of delicious flavors, where simple ingredients transform into savory dishes! Today, I will present you with an extraordinary vegan recipe: Sautéed Potato Bed with Stuffed Mushrooms. This recipe is not only economical but also packed with nutrients and flavors. Potatoes, as a staple ingredient, are versatile and nutritious, while mushrooms add an interesting texture and taste. The final flavor is so delicious that you won't miss the meat.

A Brief History of the Recipe
Potatoes, native to South America, quickly became a staple food in many culinary cultures worldwide. Sautéed potato recipes are popular due to their simplicity and comforting taste. Champignon mushrooms, on the other hand, are appreciated not only for their flavor but also for their nutritional benefits. Together, these ingredients create a combination that satisfies those who are fasting or seeking a healthy meal.

Ingredients
*For the Sautéed Potato Bed:*
- 1 kg of boiled potatoes with skin
- 3 tablespoons of oil (sunflower or olive)
- 1 medium onion
- 1 red bell pepper
- Salt and pepper to taste

*For the Stuffed Mushrooms:*
- 1 kg of champignon mushrooms
- Salt and pepper to taste
- 50 ml of water
- 2 tablespoons of dehydrated vegetables (onion, carrot, pepper)
- 4 tablespoons of oat flakes
- 2 tablespoons of olive oil
- Fresh chopped parsley for decoration

Preparation Steps
1. Preparing the Potatoes
Start by washing the potatoes well. Boil them in their skins in a pot of salted water. Cook for about 20-25 minutes or until they can be easily pierced with a fork. Once cooked, drain and let them cool slightly, then peel and grate them using a large grater.

2. Sautéing the Onion and Pepper
Peel and finely chop the onion. In a pan, heat the 3 tablespoons of oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent. Then, add the diced red pepper and cook for another 2-3 minutes. These vegetables will add a sweet and aromatic taste to your dish.

3. Mixing the Potatoes with Vegetables
In the pan, add the grated potatoes, salt, and pepper to taste. Mix well until all ingredients are combined. Turn off the heat and let the mixture cool slightly.

4. Preparing the Mushrooms
Wash the mushrooms and remove the stems. Use a food processor to finely chop the stems, adding the 50 ml of water. In a pan, heat 2 tablespoons of olive oil, add the chopped mushrooms, dehydrated vegetables, salt, and pepper. Let it simmer for 15-20 minutes until the water evaporates. Finally, add the oat flakes and mix well.

5. Assembling the Dish
Line a baking tray with parchment paper and spread the potato mixture evenly as the base layer. Then, fill the mushroom caps with the mushroom and oat mixture and place them on top of the potatoes.

6. Baking
Preheat the oven to 180 degrees Celsius. Place the tray in the oven and bake for 30-40 minutes until the mushrooms are golden and appetizing. Use the baking with ventilation function to achieve an even and crispy crust.

7. Serving
Remove the tray from the oven and let the dish cool slightly. Before serving, sprinkle fresh chopped parsley on top for an extra touch of freshness and color.

Serving Suggestions
This recipe pairs wonderfully with a fresh green salad or a garlic yogurt sauce that will add a contrast of textures and flavors. Additionally, homemade bread with olives or seeds would be perfect for soaking up all the delicious juices.

Nutritional Benefits
Potatoes are an excellent source of carbohydrates, providing energy, while mushrooms are rich in proteins, vitamins, and minerals. Oat flakes contribute to digestion and add a touch of fiber. This dish is ideal for those looking to maintain a balanced diet full of nutrients during fasting.

Frequently Asked Questions
- Can I use other types of mushrooms?
Yes, shiitake or portobello mushrooms would add a distinct flavor and richer texture.

- How can I vary the recipe?
You can add other vegetables, such as grated zucchini or carrots, to the potato mixture for extra color and nutrients.

- Is this recipe suitable for freezing?
Yes, you can freeze the dish before baking. Just make sure to let it cool completely before placing it in airtight containers.

Conclusion
Sautéed Potato Bed with Stuffed Mushrooms is an excellent choice for a vegan meal, being easy to prepare. With a little effort and a few basic ingredients, you can create a remarkable dish that will impress everyone. Don't hesitate to try this recipe and share the joy of cooking with your loved ones! Enjoy your meal!