Artichoke Heart, Red Potato, Button Mushroom, Onion Ring Casserole

Pareve and vegan--Serves 6-8 as a side dish


1 Tbsp. olive oilrsz 07 trumah potatoes artichoke hearts copy copy
olive oil spray
2 shallots, cut thinly into rings (or substitute 1/4-1/2 cups thinly sliced red onion rings)
1 clove garlic, minced
1 lb. small red potatoes, quartered
12 oz. frozen artichoke hearts, thawed
3/4 lb. button mushrooms, quartered
salt and pepper
1 tsp. ground coriander
1/4 tsp. cayenne
1/2 cup white wine
1/2 cup pareve chicken soup
2 Tbsp. lemon juice
dill for garnish

Spray a baking sheet with olive oil, add potato quarters, spray and bake at 425º until browned but not overdone. Set aside.
Heat oil in a large skillet. Add shallots and garlic cooking until softened.
Add mushrooms and sauté until browned.
Add artichoke hearts and continue to brown another 5 min.
Place all the ingredients in a casserole except lemon juice and dill.
Bake @350º 30 min.
Add lemon juice before Shabbat and hold casserole in oven.
Sprinkle with dill before serving.

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