Pinky Cole’s Drunken Mushrooms with Purple Potato Mash and Green Pea Purée

3.2 (10 reviews)

Pinky Cole’s Drunken Mushrooms with Purple Potato Mash and Green Pea Purée



  • 1 2-oz. pkg. onion soup mix
  • 1 1/2 cups vegetable broth
  • 1 cup oyster mushrooms, destemmed
  • 1 cup green peas
  • 4 green onions, chopped
  • 3 radishes, chopped
  • 1 tsp. red pepper flakes
  • 1 1/2 tsp. coarse ground pepper
  • 2 tsp. pink Himalayan sea salt
  • 3/4 cup vegan butter
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 8 small purple potatoes, boiled and drained
  • 1/2 cup unsweetened, plain vegan heavy cream
  • 1/2 cup shredded vegan mozzarella
  • 1/2 lemon, sliced


  • Combine the onion soup mix with 1/2 cup of the vegetable broth. Add the mushrooms and allow to marinate for 15 minutes. Remove the mushrooms and reduce the vegetable broth by half.
  • Place the remaining vegetable broth, the reduced vegetable broth, the peas, the green onions, the radishes, the red pepper flakes, and 1 teaspoonful each of the ground pepper and salt in a blender. Blend until smooth then set aside.
  • Melt ½ cup of the vegan butter in a saucepan over medium heat. Add the red onions and bell peppers and sauté until tender. Add the marinated mushrooms and cook until the mushrooms are lightly browned.
  • Place the potatoes and the cream along with the remaining ground pepper, salt, and vegan butter in a bowl. Mash together then stir in the vegan mozzarella.
  • Serve the mushrooms with the mashed potatoes and green pea purée and garnish with lemon slices.

Adapted and published by permission of Pinky Cole

Rated 3.2/5 based on 10 reviews

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