From spring to winter, potatoes have always been the star vegetable in our kitchens. Super versatile and practical, they can be prepared in a thousand different and incredibly tasty ways! With the arrival of the first chills, their consumption increases, probably due to the greater desire to eat more substantial and filling dishes. Here is my proposal for today, super tempting vegetarian medallions made with potatoes and sautéed champignon mushrooms! They are really easy to prepare and can be the perfect alternative to the usual meat or fish main courses. They can be cooked in the oven or in a pan for an even more delicious and quick version. In just a few minutes, you will have enticing mini burgers in a vegetarian style that can also be served at a buffet as finger food or a warm appetizer at an informal lunch. You can even make two versions: one very simple, without coating the medallions in breadcrumbs, and another slightly more like a meatball with an aromatic herb crust that will give you a mouth-watering crust! Which version will you make? Let me know…
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 4 people (about 18 medallions)
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.43 lbs potatoes
- 8.82 oz champignon mushrooms
- 1 egg
- 0.14 cups breadcrumbs
- 1 clove garlic
- 2 bunches parsley
- A few tablespoons extra virgin olive oil
- to taste salt
- to taste pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it won’t cost you anything extra!
- 1 Saucepan
- 1 Frying pan
- 1 Wooden spoon
- 1 Mixing bowl
- 1 Potato masher
- 1 Baking tray
- 1 Baking mat
Steps
Place the potatoes in a saucepan, cover with slightly salted cold water, bring to a boil and cook for about 20′ (fig. 1).
Meanwhile, in a non-stick frying pan, brown the garlic with a drizzle of oil for 1′, then add the cleaned and sliced champignon mushrooms (fig. 2). Cover with a lid and let cook over moderate heat for about 10′ or until the mushrooms are tender. Turn off the heat, remove the garlic, season with salt and pepper, and add a generous amount of chopped fresh parsley (fig. 3).
Drain the potatoes, peel them, and pass them through the potato masher until you obtain a nice puree (fig. 4).
When the mushrooms have cooled, add them to the potato puree (fig. 5). At this point, add the egg, a pinch of salt, and pepper to taste (fig. 6).
Complete with the breadcrumbs and mix using a spatula (fig. 7). You should obtain a nice compact and homogeneous puree (fig. 8).
With always well-moistened hands, take portions of dough slightly larger than a walnut and shape them into a circular form (fig. 9). Arrange them on a baking tray lined with parchment paper, I used recyclable Teflon, until the dough is used up. Then drizzle the surface with a generous amount of oil and bake in a preheated oven at 356°F (180°C) for 25′, then gently turn them over and let them cook for another 5′ (fig. 10).
Alternatively, you can cook them in a pan covering with a lid for a few minutes on each side or coat them with an aromatic herb breading, shaping them more spherical, and put everything in the oven.
And voila…your potato and champignon mushroom medallions are ready to be enjoyed!
Enjoy your meal from FeFè’s Kitchen!
Two versions to experiment with…
Storage
👉 You can store the potato and champignon mushroom medallions for up to 3 days in the refrigerator in suitable refrigeration containers. I do not recommend freezing.
Tips
🟣 For an even tastier touch, you can add some grated provolone for a really stringy and irresistible final effect.
