Crispy grated potatoes with mushrooms - Gluten-free vegan recipe

Now, I do not know you, but I never thought - until now - to cook mushrooms with potatoes.
Yes, I make goulash with mushrooms and potatoes, but not fried as I propose them now.

The other day I bought some minced (chopped) mushrooms - I couldn't resist, they were on sales.
But I did not know what to do with them.
Then I saw the potatoes and decided on the spot.

What a brilliant idea!

This meal surprised me in ways I cannot describe. My, my!

The first bite was not at all how I expected it to be.
The second, not so much either.
I chewed several times to figure out what flavors were because they did not taste like potatoes and mushrooms. No. The tastes were combined in a very curious way.
Pleasantly curious, of course.

When I finished eating them, I almost cried. Really.
I don't know how long it's been since I was so surprised by anything.

So simple, fast and delicious ... I promise.

Preparation time: 10-20 minutes – depending on your cooking skills

Degree of difficulty: low – as above

Serves: 2 people

Ingredients

• 5-6 medium-sized red potatoes. White could do too. I cannot stand sweet potatoes. Are they meant to be sweet? Why? They taste like the beets we used to give to the pigs. Bleah!
• 3 + 2 tablespoons of your favorite oil (I use olive oil)
• 250 g of fresh white mushrooms 
• a pinch of salt
• a pinch of black pepper
• a pinch of dried garlic                                                              

Optional but very recommended

• paprika/ chili (I always add it because I like spicy food)
• grated cheese – If you are not vegan – You'll add this at the very end, when the potatoes are on the plate, still hot.

 Method of preparation

• Wash the mushrooms and mince (chop) them as the image. 

• Wash and coarsely grate (on the large holes of a box grater) the potatoes and season them (salt and black pepper). - You don't need to peel them, but in my country, it's unthinkable not to peel the potatoes. We give the skin to the pigs. :D I adapted to the British people. Lovely idea. Faster - one step less. 

• Heat half the oil in a small, heavy-based frying pan until sizzling,  then add the minced mushrooms. Allow cooking for a couple of minutes. Stir from time to time. They will release water. The water has to evaporate before adding the potatoes. 

• Add the grated potatoes, stir very well, allow to cook for 3-4 of minutes (until golden) - medium heat. Don't stir while cooking. 

• Turn it over using a big plate or a lid. It would look like a frittata if you didn't stir while cooking. 

• Add the rest of the oil to the pan and slide the potato cake (yes, it will look like a frittata or a cake) back into the pan the other way up. Cook for another 5 minutes, then serve hot or cold with fried eggs, any type of meat or fish or plain simple. A salad, fresh tomatoes, cucumbers and pickles are recommended too. 

So, so delicious. 

Comfort food warms you up from inside like a good memory.

You need to try it now!

***

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