Vegan Mushroom and Potato Delight for 4

Chef Brainy
What Started it all:
Mushroom, Lettuce, potatoes, food processor

Get ready for a flavor explosion in your mouth with this vegan recipe! A delicious and easy-to-make dish that’s perfect for a cozy night in with friends and family.


  • 1 large onion, chopped
  • 2 cups mixed mushrooms (button, cremini, shiitake), sliced
  • 2 large potatoes, peeled and diced
  • 4 cups fresh lettuce leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup nutritional yeast (optional)


  1. Preheat your oven to 400°F (200°C).
  2. In a food processor, pulse the onion and mushrooms until coarsely chopped.
  3. In a large skillet, heat the olive oil over medium heat. Add the mushroom and onion mixture and cook until the mushrooms release their moisture and start browning, about 5-7 minutes.
  4. Add the diced potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Meanwhile, prepare the lettuce leaves by washing and drying them. You can also use a salad spinner to remove excess moisture.
  6. To assemble the dish, place a portion of the potato and mushroom mixture onto a bed of lettuce leaves. If using nutritional yeast, sprinkle a pinch on top for an extra cheesy flavor.
  7. Serve immediately and enjoy!

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