Potato Mushroom Casserole
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This casserole makes a hearty meal for Meatless Monday. It can be prepared with any type of potato, although Japanese yams impart some sweetness to this savory dish.
Ingredients
2 pounds potatoes, any type, cubed
1-1/2 ounces shiitake mushrooms, chopped
1/2 onion, chopped
1 small sprig thyme, stems removed
2 tablespoons canola oil
olive oil for drizzling (optional)
Directions
Preheat oven to 450F. In a large bowl, toss all ingredients except olive oil. Transferred to a covered casserole dish and place in oven. Stir every 10 minutes until potatoes are tender, approximately 30-40 minutes. Serve and drizzle with olive oil as desired.
Serves 2 - 4
Ingredients
2 pounds potatoes, any type, cubed
1-1/2 ounces shiitake mushrooms, chopped
1/2 onion, chopped
1 small sprig thyme, stems removed
2 tablespoons canola oil
olive oil for drizzling (optional)
Directions
Preheat oven to 450F. In a large bowl, toss all ingredients except olive oil. Transferred to a covered casserole dish and place in oven. Stir every 10 minutes until potatoes are tender, approximately 30-40 minutes. Serve and drizzle with olive oil as desired.
Serves 2 - 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
