Apple garlic mushroom potatoes – 31 days of garlic, vegan edition

 At the end of a long day, I found myself hungry, but explicitly not craving any type of meat or dairy products. That almost never happens to me so I must have been unwell. Fortunately, I was still craving garlic, roasted, something dry. So then what? I did some searching for recipes, but with the added limitation of a broken oven, I didn’t find too many options. I decided to experiment. I was very happy with the result and look forward to making it again in the future as a side dish. It looks like this may qualify as a vegan recipe.


1 tbsp olive oil
3 medium potatoes, cut into eighths or smaller
4 cloves of garlic, chopped into 8-10 pieces each
1 cup chopped mushrooms
1 tbps chives, finely-chopped
1/2 cup white wine
1 apple, chopped into small/medium pieces
1/4 tsp basil
2 tsp salt


1. Boil potatoes (add 1 tsp salt)
2. In a pan on medium heat, pour in the olive oil, add the mushrooms and garlic, top with the chives, basil and remaining 1 tsp salt. Cover, but do stir occasionally (with the cover lifted;).
3. A few minutes later, add in half a cup of white wine. Keep stirring. Add in the potatoes. Stir some more, put cover back on for a few minutes. Add the apples, continue stirring.
4. When the potatoes are starting to get brown on the edges, remove from stove.

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