Saffron Milk Caps With Hasselback Potatoes Vegan Recipe
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Mushrooms are an excellent replacement for meat, especially for new vegans or people who simply crave that meaty texture. They offer a wealth of nutrients, and it is their great variety in combination with their full earthy flavor which makes them a very good substitute for meat in most recipes. Saffron milk caps with hasselback potatoes vegan recipe is one that will surely knock your socks off!
In many cases, such as in recipes using saffron milk caps (Lactarius Deliciocus), mushrooms can also be enjoyed as a main dish. Their unique, rich flavor and their meaty bite make these mushrooms an absolute delicacy!
In Cyprus they are traditionally cooked over charcoal, simply marinated in olive oil and lemon juice. In this recipe I attempted a riff on the classic recipe in the kitchen.
Hasselback potatoes are a great addition to the dish! It’s the easiest hasselback potato recipe you have ever tried and coupled with the saffron milk caps makes this dish of my personal favorites and tastiest vegan meals! Hope you enjoy!
Ingredients (2 servings):
- 700g Lactarius Deliciocus mushrooms (about 15 medium sized mushrooms)
- 2 shallots, finely chopped
- 2 cloves of garlic, peeled (optional)
- 2 large potatoes, washed, skin on
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp ground black pepper
- Salt (to taste)
- 1 lemon, juiced
- Olive oil
- 2 spring onions
- 2 shallots
- Sliced cherry tomatoes
- Extra lemon juice
- Preheat your oven to 230 degrees centigrade.
- Wash and slice the potato into thin slices, leaving 1/4 inch at the bottom intact. You can use this kitchen tool
- Put the potato on a baking sheet and coat liberally with olive oil, making sure to get in between all the slices.
- Bake for around 55 to 60 minutes, until tender and crisp.
- Wash and slice the mushrooms into one-inch pieces, patting dry with a paper towel to remove all the water.
- Heat a large skillet or frying pan on a medium – high heat and add 1 tablespoon olive oil. This skillet is great for the cause.
- Saute the chopped shallot and garlic clove, stirring continuously so that they don’t burn. The oil is at the right temperature if the shallots sizzle when they hit the pan.
- Add the mushrooms, herbs, and another 1-2 tablespoons of olive oil.
- Season with salt and pepper and mix well.
- At the 10 minute mark stir the lemon juice through .
- Allow to cook for about 20 to 25 minutes in total, stirring occasionally.
Serve with toasted pitta bread, potato and optional sides.
*Try adding 1/2 glass red wine instead of the lemon juice for a moreish alternative.
About the Author:
This recipe is courtesy of Marios. My new Cypriot vegan friend who has kindly agreed to cook for veggiesavvy.com . Many thanks Marie. Keep on making delicious vegan recipes! Plant based cooking is the best and most effective advocacy for veganism!