Potato Mushroom Napoleons

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Other than a failed cupcake attempt, Saturday was a perfect day of cooking.  I was up before five, tested my hand at some polenta which eventually turned into polenta fries and pizza. I made a Cauliflower, Potato and Cabbage Fritter with leftover pierogi filling, chocolate covered frozen kiwis and bananas and a Potato Mushroom Napoleon.

Since I was going to be away for Valentines Day (not a big deal- you can get my take on Valentine's Day here)  I tried to make a sort of "fancy" dinner. Calling something a "Napoleon" automatically classifies it as fancy, right?

This was simple to make, full of flavor, and if you ask me, has some of that presentation "wow factor" you get in a fancy restaurant.

Fancy or not, most importantly these are really tasty!

 

Potato Mushroom Napoleons

3 russet potatoes, peeled

2.5 oz thinly sliced shitake mushrooms (stems removed)

5 oz thinly sliced baby bella mushrooms (stems removed)

1 leek, cleaned and thinly sliced (white and light green part only)

2 frozen artichoke hearts (thawed and sliced)

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme leaves, chopped

1 tsp fresh oregano leaves, chopped

1 tbsp olive oil

1 tsp garlic powder

1 cup vegetable stock

2 tablespoons non-dairy milk (I used So Delicious Unsweetened Coconut)

1 tbsp vegan Butter (I used Earth Balance Vegan Buttery Sticks)

¼ cup dry  red wine

1 tbsp flour

Salt and pepper to taste

Cooking oil spray

Preheat oven to 375 degrees.

Trim the potatoes on each side until they are a basic rectangle shape.  Using a very sharp knife or mandolin slice the potatoes lengthwise. Place the potato slices on a lightly greased baking sheet.  Spray with cooking oil spray and then season with salt and pepper.  Place in the oven for about 12 minutes, until the potatoes become translucent and start to soften but are not browned.

While the potatoes are cooking place a large skillet on the stove over medium heat.  Add the olive oil, mushrooms, leek and artichoke hearts.  Sauté a few minutes until the mushrooms start to release their liquid. Add the garlic powder and season with salt and pepper.  Add the vegetable stock and allow to cook until most of the liquid evaporates.  Add the red wine, non dairy milk, parsley, and oregano.  Stir to incorporate and then add the butter and flour, stirring constantly until the sauce thickens. 

Assemble the Napoleons by placing a potato on a plate, topping it with a spoonful of the mushroom mixture, another potato and more mixture. Repeat until you have used three potato slices. Top the last slice with some more of the mushroom mixture.

Serve immediately.

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