Apple garlic mushroom potatoes – 31 days of garlic, vegan edition

At the end of a long day, I found myself hungry, but explicitly not craving any type of meat or dairy products. That almost never happens to me so I must have been unwell. Fortunately, I was still craving garlic, roasted, something dry. So then what? I did some searching for recipes, but with the added limitation of a broken oven, I didn’t find too many options. I decided to experiment. I was very happy with the result and look forward to making it again in the future as a side dish. It looks like this may qualify as a vegan recipe.

Ingredients

1 tbsp olive oil 3 medium potatoes, cut into eighths or smaller 4 cloves of garlic, chopped into 8-10 pieces each 1 cup chopped mushrooms 1 tbps chives, finely-chopped 1/2 cup white wine 1 apple, chopped into small/medium pieces 1/4 tsp basil 2 tsp salt

Directions

1. Boil potatoes (add 1 tsp salt) 2. In a pan on medium heat, pour in the olive oil, add the mushrooms and garlic, top with the chives, basil and remaining 1 tsp salt. Cover, but do stir occasionally (with the cover lifted;). 3. A few minutes later, add in half a cup of white wine. Keep stirring. Add in the potatoes. Stir some more, put cover back on for a few minutes. Add the apples, continue stirring. 4. When the potatoes are starting to get brown on the edges, remove from stove.