Provenance of Dish
This recipe is adapted from a vegan recipe by Avantgardevegan. I’ve made the recipe healthier by substituting ingredients, adding new ones and leaving others out.
3 cups chopped fresh mushrooms of choice, like Portabello, oyster, white button, or shiitake—or a mixture of several varieties
1 large onion, chopped fine
2 medium carrots, chopped small
5-6 cloves garlic, minced
2 sticks celery, thinly sliced
5 tbsp tomato paste
3 bay leaves
1 tsp poultry seasoning
1/2-1 tsp chili powder, depending on how much heat you like
1-2 cups water
2 tsp reishi powder
1 tsp kelp flakes or salt
1 tsp black pepper, ground
3 large or 2 xlarge russet potatoes, pealed, diced and steamed
1/4 cup coconut oil, hard or semi soft
Salt and pepper, to taste
In a large nonstick pan with lid, add in chopped onions, garlic, carrots, celery and enough water to cover.
Sauté on medium-high heat for 4-5 minutes, stirring often.
Add in chopped mushrooms, tomato paste and spices.
Add in the 1 cup water, reishi powder, salt and pepper.
Continue stirring, turn down the heat to medium-low, cover and let cook for 15 minutes.
Add more water if needed but not enough to make it soupy.
Remove the bay leaves.
Turn on the oven to 350F or 180C.
Meanwhile, peel and chop russet potatoes.
Arrange in steamer basket and steam on medium until a knife passes thru them easily, about ten minutes.
Turn off the heat and let the potatoes cool slightly before spooning them into a large food processor bowl.
Alternatively, place in a large mixing bowl.
Add in the coconut oil, salt and pepper to taste and blend until well combined.
The coconut oil easily melts and quickly combines with the potatoes.
Spoon the mushroom mixture into a casserole dish, 8x8 inch or slightly larger.
Fill the mushroom mixture up to 3/4 full. Top with the mashed potato mixture.
Place in oven and bake for 30-35 minutes until top is golden brown.
This easily makes four hearty servings and can serve up to six generous servings.
Serve with a side salad.