Healthy and simple recipes ● Mushrooms "à Lagareiro" with smashed potatoes

When we think of traditional Portuguese dishes for the festive season, Polvo à Lagareiro (octopus "lagareiro" style) is a choice that warms hearts and brings families together at the table. What if you could recreate this experience, keeping all the intense and comforting flavors, in a 100% vegan version? This is our recipe for Mushroom "Lagareiro" Style with Smashed Potatoes – a tasty and surprising alternative, perfect for those looking for plant-based options without giving up tradition.

Shall we get to the recipe?

• Ingredients:
  • 500 g Portobello mushrooms (or other large mushrooms)
  • 600 g small potatoes (with skin)
  • 6 cloves of garlic, minced
  • 100 ml extra virgin olive oil
  • 2 bay leaves
  • Juice of 1 lemon
  • Fresh parsley, chopped (to taste)
  • Salt and black pepper to taste
  • Cayenne pepper (optional, for a spicy kick)
  • Black olives (optional, for garnish)

•  Preparation:

1. Preheat the oven to 200°C.

2. Wash the small potatoes well, keeping the skin on. Place them on a tray and season with coarse salt. Bake for about 30-40 minutes or until soft.

3. Remove the potatoes from the oven and give them a light "punch" (smash) to crush them slightly while maintaining their shape. Drizzle with olive oil and return to the oven to brown for another 10-15 minutes.

4. While the potatoes are roasting, clean the Portobello mushrooms and remove the stems. Season the mushrooms with lemon juice, salt, pepper, and a drizzle of olive oil.

5. In a frying pan, heat a generous drizzle of olive oil and add the minced garlic and bay leaves. When the garlic starts to brown, add the mushrooms with the gill side facing down. Cook for 5-7 minutes until golden brown, then flip them to cook on the other side.

6. Place the mushrooms on a tray along with the smashed potatoes. Drizzle everything with the oil from the pan and bake for another 5-10 minutes to let the flavors meld.

7. Remove from the oven, sprinkle with chopped fresh parsley and, if desired, some black olives. Add an extra drizzle of olive oil and a pinch of cayenne pepper for a special touch.

In this recipe, the fleshy and succulent Portobello mushrooms perfectly absorb the irresistible aroma of the olive oil, garlic, and herbs, while the golden smashed potatoes add that authentic touch we love so much. A delicious way to bring a little bit of tradition to your table, with a healthy, sustainable, and flavor-packed option. Do you agree?