Creamy mushroom pan with potatoes and herbs. Simple, vegan, and truly cozy.

This hearty mushroom pan is perfect when you're craving something warm, filling, and still healthy. I love making it with fresh herbs and baby potatoes – ideally outdoors, with my olive wood utensils and my new favorite knife.

Whether you're cooking this dish in a cabin or simply cozying up at home – the aroma of sautéed mushrooms, creamy sauce, and fresh herbs will instantly put you in a feel-good mood. And the ingredients are simple!
📋 INGREDIENTS:
• 800 g small potatoes (e.g., new potatoes), halved (about 1.5 lbs)
• 400 g mixed mushrooms (e.g., button mushrooms, oyster mushrooms, king oyster mushrooms) (about 14 oz)
• 2 garlic cloves
• 200 ml plant-based cream (e.g., oat or soy) (3/4 cup)
• 100 ml vegetable broth (1/3 cup)
• 1 tbsp mustard
• Fresh herbs: thyme
• Salt, pepper, nutmeg
• Oil for frying (e.g., olive oil or sunflower oil)
• Olive oil
• Sweet paprika
• 1 shallot
• 1 tsp thyme

With love,
Your Anna 🤗