Fingerling Potatoes with Mushrooms

2 lbs fingerling potato assortment, 
washed, patted dry, and cut in  1-inch pieces
2 Tbsp. margarine or butter
3 Tbsp. vegetable oil
10 oz. Baby Bella mushrooms, quartered
1   8-oz. package veggie breakfast links
( I like MorningStar best, but they're not vegan )
or 1 package seasoned tofu, cut in small cubes
2 cloves garlic, minced
2 Tbsp. minced fresh chives, 
or 2 tsp. dried chives
1 Tbsp. minced fresh rosemary, 
or 1 tsp. dried, ground rosemary
seasoned salt to taste

     Boil or microwave potatoes until just tender; drain 
     and pat dry.

     Heat 1 Tbsp. margarine and 1 Tbsp oil in a large 
     skillet on high.  Saute mushrooms until lightly 
     browned, about 2 min.  Transfer to a bowl.

     Slice breakfast links into 1/4 inch circles and saute
     in 1 Tbsp. oil on medium-low until browned. 
     Transfer to bowl.

     Add remaining margarine and oil to skillet; saute
     potatoes on medium-high, turning to brown all sides, 
     about 8 - 10 min.

     Return mushrooms and sausage to skillet, being sure
     to leave behind any liquid that has drained to the 
     bottom of the bowl.  Add garlic, chives, and rose-
     mary to the potato mixture.  Season with salt and 
     pepper.  Saute 30 seconds, until heated through.

     Serves 6-8.


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from The Voyage of the Basset, by James C. Christensen
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