Mushrooms, chickpeas, and potatoes are my new dinner dream team. I made a simple mustard sauce and mashed the potatoes. SO GOOD.

PIC:

**Recipe here originally:**

I made this yesterday and it was SO good. I was amazed at how luxe it tasted even without the meat and you only need a few ingredients. It was super filling!

# COST:

Cost breakdown for core ingredients :

* Potatoes, 2 lbs: $2.00
* Plant-based cream or coconut cream: $1.99 * *
* Mushrooms: $8.68
* Chickpeas: $1.58
* Butter: ~$.31
* Dijon mustard: ~$.30

Total: $14.84

***Total per serving: Approx. $3.71***

**NOTE!** This is for a vegan project I’m working on which is why you’ll see plant-based butter and cream noted below. I used plant-based butter made from beans which is awesome!!

You can use dairy equivalents for the cream or butter! To keep it on the healthier side, I’d use 2 teaspoons of flour and 4 ounces of whole milk in place of dairy-based heavy cream to get a thick sauce without so much saturated fat.

# INGREDIENTS:

* 2 pounds Yukon gold or russet potatoes, peeled and cubed
* 1 cup plant-based heavy cream or use coconut cream or your favorite dairy milk/cream
* 2 tablespoons plant-based butter, divided
* 1/4 teaspoon white pepper, optional
* 1 tablespoon neutral oil
* 1 1/2 pound mushrooms, a mix of cremini, oyster, or shiitake
* 1 teaspoon dry thyme
* 2 15-ounce cans of chickpeas, or 3 cups of home-cooked chickpeas from dry
* 3 tablespoons Dijon mustard
* 1 cup water
* Salt and pepper to taste
* Microgreens, optional, for serving

# METHOD

## Boil the potatoes:

* Cover the diced potatoes with water and salt liberally. Bring to a boil and then cook for 20 minutes or until fork-tender. Scoop out 1/4 cup of the starchy potato water and then drain the potatoes.

## Prepare the mashed potatoes:

* Transfer the drained potatoes to a large bowl and add half of the heavy cream, butter, salt, and white pepper. Mash with a potato masher until smooth. If the potatoes need to be thinned out, add the starchy water in tablespoon increments until desired consistency is met. If you like them even creamier, add more heavy cream—taste and season to your preferences.

## Prepare the mushrooms and chickpeas:

* Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add the mushrooms and cook in an even layer. You want them to release liquid and for the liquid to evaporate fully. Cook them in batches, if needed. It will take anywhere from 15 to 20 minutes to fully brown and crisp up the mushrooms. Only turn the mushrooms once every 3–5 minutes.

## Simmer the Dijon sauce:

* Once the mushrooms have browned well, season with salt, pepper, and dry thyme, add the chickpeas, and toss to coat. Create a well in the middle of the skillet and add the mustard and let it sizzle for 30 seconds. Pour water into the mustard, whisk until smooth, and then toss to coat the chickpeas and mushrooms with the liquid.
* Add the remaining heavy cream and bring it to a low boil. Reduce heat and simmer for 15 minutes—taste and season once more to your preferences.

## To serve:

* Divide the mashed potatoes between shallow bowls and pile the Dijon mustard and chickpeas on top. Garnish with microgreens, if you like. Enjoy!

## Nutrition

CALORIES: 520kcal | CARBOHYDRATES: 85g | PROTEIN: 22g | FAT: 13g | SATURATED FAT: 2g | SODIUM: 231mg | FIBER: 17g | SUGAR: 16g

Mushrooms, chickpeas, and potatoes are my new dinner dream team. I made a simple mustard sauce and mashed the potatoes. SO GOOD.