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Mushroom Potato Casserole Recipe

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3.9 from 26 reviews

This hearty Mushroom Potato Casserole is a comforting, plant-based dish featuring tender mushrooms, savory white beans, and thinly sliced russet potatoes baked to golden perfection. Infused with roasted garlic, fresh herbs, and a rich tomato-soy base, it makes a satisfying main course or side dish perfect for cozy family meals.

Ingredients

Vegetables and Herbs

  • 10 to 12 ounces mushrooms, sliced ⅛” to ¼” thick
  • ¾ cup chopped onion (small dice)
  • ½ cup chopped carrots (small dice, or more to taste)
  • 1 bulb garlic
  • 1 tablespoon fresh thyme (or ¾ teaspoon dried thyme)
  • ¼ cup chopped celery
  • ½ teaspoon oregano

Liquids and Seasonings

  • 3 teaspoons olive oil (divided)
  • ½ teaspoon salt, plus ¼ teaspoon salt (or more to taste)
  • ½ teaspoon black pepper
  • ¼ cup red wine (or 1½ tablespoons balsamic vinegar + 2 tablespoons stock)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sage
  • 2 teaspoons tomato paste
  • 1 tablespoon soy sauce (or tamari or coconut aminos)
  • 2 teaspoons lemon juice (or more to taste)

Other Ingredients

  • 15 ounce can of white beans (drained and rinsed)
  • 1½ cups stock (vegetable stock recommended, or more if needed)
  • 2 teaspoons cornstarch (or flour)
  • 3 or 4 medium russet potatoes, peeled and sliced ¼” thick
  • 1 tablespoon softened vegan butter (or extra virgin olive oil)

Instructions

  1. Prepare Oven and Veggies: Preheat the oven to 410°F (210°C) and grease a 10×13” or similar-sized baking dish. Chop all vegetables as directed, and slice off about one third from the top of the garlic bulb exposing the cloves. Reserve any small pieces of garlic cloves from the top third for roasting.
  2. Combine and Roast Mushrooms and Veggies: Place the reserved peeled garlic pieces, sliced mushrooms, chopped onion, and carrots in the baking dish. Add 2 teaspoons olive oil, salt, pepper, and red wine (or alternative). Toss to coat evenly and spread out. Create a space in the center for the garlic bulb, placing it cut-side-up and drizzle remaining olive oil over the exposed cloves. Cover loosely with parchment paper.
  3. Bake Vegetables: Bake for about 40 minutes until mushrooms are al dente and beginning to brown, and onions are translucent to golden. Check at 30 minutes to stir if necessary and add extra stock if the pan is drying out.
  4. Add Seasonings and Beans: Remove baking dish from oven and take out the garlic bulb to cool. Add herbs (thyme, sage), additional salt, tomato paste, garlic powder, onion powder, and soy sauce to the roasted vegetable mixture. Press tomato paste into the mixture to remove clumps, then stir well. Stir in celery and white beans. Mix cornstarch into stock and pour mixture evenly over the stew. Smooth with spatula.
  5. Layer Potatoes and Garlic Butter: Arrange sliced potatoes overlapping on top of bean and vegetable mixture. Squeeze softened roasted garlic cloves into a small bowl, adding vegan butter (or olive oil), oregano, lemon juice, and a pinch of salt if using olive oil. Mash into a creamy garlic butter and spread dollops evenly over the potatoes, smoothing lightly. Reserve some for serving.
  6. Bake Casserole Until Done: Cover again with parchment and bake for 20 minutes. Remove parchment and continue baking for another 20 to 25 minutes until potatoes are tender and golden on top. Brush with reserved garlic butter and garnish with fresh herbs before serving.
  7. Serve: Serve hot as a main dish or alongside a fresh salad, dinner rolls, or toasted sourdough bread for a complete comforting meal.

Notes

  • You can substitute red wine with balsamic vinegar and vegetable stock if preferred.
  • If the casserole dries out during baking, add extra vegetable stock to keep it moist.
  • For gluten-free option, use cornstarch instead of flour as thickener.
  • Adjust herbs and seasonings to your taste, especially salt and lemon juice.
  • Leftover garlic butter is great as a spread for bread or added flavor to vegetables.

Find it online: https://justsosavory.com/mushroom-potato-casserole-recipe/