Go Back
–+ servings
Vegane Kartoffelrösti mit Rahmchampignons

Golden fried Hash Browns with Creamy Mushrooms

Lea Green
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 35 minutes
Total Time 35 minutes
Course Mains
Servings 4

Ingredients
  

For the vegan hash browns

  • 1 kg/35.2 oz (mainly) waxy potatoes
  • 60 g (5/8 cup/ 2.11 oz) chickpea flour
  • 1 pinch of freshly grated nutmeg
  • 1 tsp. paprika powder
  • Salt & pepper
  • Vegetable oil for frying the hash browns

For the creamy mushrooms

  • 1 large onion (ca. 130 g/4.58 oz)
  • 1 small clove of garlic
  • 500 g (17.63 oz) Champignons
  • 30 g (1.05 oz) margarine (or 2 tbsp. vegetable oil)
  • 2 tbsp. soy sauce
  • 1 shot of white wine (can be replaced by 50 ml more water)
  • 20 g (1-2 tbsp.)flour
  • 1 tbsp. medium hot or hot mustard
  • 150 ml (0.6 cups) unsweetened plantbased milk
  • Salt & pepper
  • 1 tbsp. herbes of Provence
  • 60 g (2.11 oz) baby spinach (2 handful)
  • Optional: 1 tbsp. lemon juice
  • 2 tbsp. unsweetened soy yoghurt +some yoghurt for garnish
  • 1 bunch of chives (or a handful of fresh parsley)

Instructions
 

  • Peel the potatoes, rinse and grate them finely (with a simple vegetable grater).
  • Press the grated potatoes dry in a clean kitchen towel. Tip: You do not need to have the grated potatoes pressed completely dry. It is sufficient to wring them out thoroughly and firmly once.
  • Mix the grated potatoes with the chickpea flour, plenty of salt, pepper, sweet paprika powder and a large pinch of freshly grated nutmeg. I mix the grated potatoes and spices thoroughly with my hands.
  • Heat 2 tablespoons of vegetable oil in a frying pan, add the grated potatoes in portions and press flat. Brown them on both sides for 2-3 minutes each, drip off on kitchen paper and keep warm in the oven until serving.
  • Peel the onion and cut into fine strips. Peel the garlic clove and dice finely. Clean the mushrooms, shorten the stems a little if necessary and cut them into slices.
    Steinchampignons aufschneiden
  • Melt the margarine in a deepened pan. Gently fry the onion strips over medium heat for about 4 minutes until golden. Then add the garlic as well as the sliced mushrooms and fry for about 2-3 minutes. Deglaze the mushrooms with soy sauce and fry them for another 2-3 minutes until they are slightly tender.
  • Add a shot of white wine and stir in the flour.
  • Stir in 1 tbsp. of mustard and add the plantbased milk. Season cream sauce with salt and pepper and herbs of Provence. If necessary, add some more soy sauce. Fold in the baby spinach. I add a little bit of lemon juice for some acidity, but this is optional.
  • Finally, stir in 2 tbsp. of soy yoghurt and take the pan off the heat.
  • Wash and cut the chives. Arrange the creamed mushrooms with the crispy potato pancakes, stir in another 2 tsp. of soy yoghurt per portion and serve with plenty of fresh chives.
Tried this recipe?Let us know how it was!