Pepe's Mushroom and Potato Concern
1 onion, chopped
2-3 cloves garlic, chopped
2 tablespoons olive oil
2 links vegan chorizo, sliced
3 medium to large potatoes, peeled and sliced 1/4" thick
3 cups mushrooms, sliced
1 cup dry white wine
1/2 teaspoon ground cumin
1 heaping tablespoon paprika
1 vegan "chicken" flavoured bullion cube (or equivalent in granules)
1. In heavy skillet, heat oil and sauté onion and garlic until soft. Add chorizo slices and brown.
2. Add remaining ingredients, cover and simmer until potatoes are tender.
3. You may need to add a small amount of water in the course of cooking to make sure there’s some sauce.
The fun is mashing the potatoes into the sauce before you eat it! My omni husband created this dish for me. He suggests adding some diced tofu to the chorizo slices for a heartier munch.
SO HOW'D IT GO?
We didn't have soyrizo so we just used a soy based "deli style sausage".. it turned out nice but I would fry the sausage, remove it and then add in again at the end as it becomes too soggy if you cook it with the potatoes. I would also use more stock (liquid) next time for more sauce.. even though I added approx 1 cup more than recipe called for, still was a bit dry. All that aside, this was very tasty and with the aforementioned "amendments" to the way I cooked it, I think this recipe would be superb!! Thanks yabbitgirl :)
that was very good, maybe a little too spicy. Next time i'll halve the amount of paprika