Pepe's Mushroom and Potato Concern
1 onion, chopped
2-3 cloves garlic, chopped
2 tablespoons olive oil
2 links vegan chorizo, sliced
3 medium to large potatoes, peeled and sliced 1/4" thick
3 cups mushrooms, sliced
1 cup dry white wine
1/2 teaspoon ground cumin
1 heaping tablespoon paprika
1 vegan "chicken" flavoured bullion cube (or equivalent in granules)
1. In heavy skillet, heat oil and sauté onion and garlic until soft. Add chorizo slices and brown.
2. Add remaining ingredients, cover and simmer until potatoes are tender.
3. You may need to add a small amount of water in the course of cooking to make sure there’s some sauce.
The fun is mashing the potatoes into the sauce before you eat it! My omni husband created this dish for me. He suggests adding some diced tofu to the chorizo slices for a heartier munch.