This is the vegetarian version of our beloved hachis parmentier recipe.

I am making a mushroom base to replace the beef, and it turns out to be just as delicious as the meat-based recipe version.
A crucial step is to make the mushrooms sweat out all the water in the pan before adding the butter and seasonings. This allows the mushrooms to absorb all the flavors.

I like to serve this with a salad on the side, bringing some acidity from the dressing.

Bon appétit !

INGREDIENTS FOR VEGETARIAN HACHIS PARTMENTIER

• Potatoes: I recommend using starchy potatoes such as Russet or Yukon gold since they mash up more easily.
• Mushrooms: Portobello-like mushrooms are my go-to for this recipe. They absorb the flavors beautifully.
• Milk
• Onions
• Garlic
• Butter: I always cook with non-salted butter so that I can control the amount of salt I use for seasoning.
• Emmental cheese: alternatively Gruyère or Parmesan cheese.
• Seasonings (salt, pepper, herbes de Provence)

DIRECTIONS FOR VEGETARIAN HACHIS PARMENTIER

To make mashed potatoes

1. In a large pot, bring water to a boil.
2. Wash and cut the potatoes in small cubes (about 2×2 cm)
   Note: I personally don’t peel the potatoes but you can, of course.
3. Boil potatoes for 15 minutes or until softened. They are cooked once you can easily pierce them with the tip of a knife.
4. Drain the water, mash the potatoes, add milk, and season to taste with salt and pepper. Set aside.

To make the mushroom base

1. Dice the onion and mince the garlic.
2. Remove the mushroom feet and wash the mushrooms thoroughly.
3. Slice the mushrooms, then cut each slice into 3 or 4 pieces (bite-sized).
4. Heat up a large saucepan on medium-high temperature.
5. Add the mushrooms to the pan and let them sweat the water out. This will take a few minutes. Stir occasionnally.
6. Once there is no more water in the pan, add the onion, garlic, and butter.
7. Cook for 5 minutes, stir regularly, and season to taste with salt, black pepper, and herbes de Provence.

To assemble and bake

1. Preheat oven to 220°C/425°F.
2. In an oven-proof cookware, spread the mushroom preparation first, then layer the mashed potatoes above.
3. Grate the Emmental cheese on top.
4. Bake until the cheese has melted and is slightly golden, about 15 minutes.
   Note: If you prepare the dish ahead of time, set it aside in the fridge and bake it just before serving. In this case, I suggest to bake 15 minutes at 175°C/350°F, and then to add the Parmesan cheese and bake for 10-15 minutes at 220°C/425°F.

Hachis Parmentier végétarien • French mashed potatoes and mushroom casserole

Recipe by MM Bon Appétit Course: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 800 g 800 potatoes

• 400 g 400 mushrooms

• 100 ml 100 milk

• 150 g 150 onions

• 15 g 15 garlic

• 30 g 30 butter

• 50 g 50 Emmental cheese

• Salt to taste

• Black pepper to taste

• Herbes de Provence to taste

Directions

• To make mashed potatoes
• In a large pot, bring water to a boil.
• Wash and cut the potatoes in small cubes (about 2×2 cm).
  Note: I personally don’t peel the potatoes but you can, of course.
• Boil potatoes for 15 minutes or until softened. They are cooked once you can easily pierce them with the tip of a knife.
• Drain the water, mash the potatoes, add milk, and season to taste with salt and pepper. Set aside.
• To make the mushroom base
• Dice the onion and mince the garlic.
• Remove the mushroom feet and wash the mushrooms thoroughly.
• Slice the mushrooms, then cut each slice into 3 or 4 pieces (bite-sized).
• Heat up a large saucepan on medium-high temperature.
• Add the mushrooms to the pan and let them sweat the water out. This will take a few minutes. Stir occasionnally.
• Once there is no more water in the pan, add the onion, garlic, and butter.
• Cook for 5 minutes, stir regularly, and season to taste with salt, black pepper, and herbes de Provence.
• To assemble and bake
• Preheat oven to 220°C/425°F.
• In an oven-proof cookware, spread the mushroom preparation first, then layer the mashed potatoes above.
• Grate the Emmental cheese on top.
• Bake until the cheese has melted and is slightly golden, about 15 minutes.
  Note: If you prepare the dish ahead of time, set it aside in the fridge and bake it just before serving. In this case, I suggest to bake 15 minutes at 175°C/350°F, and then to add the Parmesan cheese and bake for 10-15 minutes at 220°C/425°F.

Recipe Video

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