Galician no-octopus with paprika potatoes

A veganised Galician classic consisting of marinated mushrooms nested on a bed of sliced potatoes covered with sweet and spicy paprika.


Hola!

Today I bring you a Galician recipe which is no-octopus made with marinated mushrooms nested on a bed of sliced potatoes covered with sweet and spicy paprika.

Needless to say, the original recipe has octopus, which I never liked anyway. I based my recipe on @elvallevegg’s recipe (Spanish), in which she uses tofu instead of mushrooms. Both tofu and mushrooms work well, because they are flavour-sponges. But I thought about using king oyster mushrooms because they are chewier, like octopus, and shimeji mushrooms to simulate the octopus tentacles. It is also nice as a vegan eating different kinds of textures, so the different kinds of mushrooms help with that.


GALICIAN NO-OCTOPUS WITH PAPRIKA POTATOES

Serves: 2 people
Prep: 10 minutes
Cook: 30 minutes


INGREDIENTS

Marinated mushrooms

3 king oyster mushrooms
100g shimeji mushrooms
250ml white wine (Albariño, if you find it)
1 cup water
1 tbsp. soy sauce
1 tbsp. seaweed flakes
1 tsp. garlic granules
1 tsp. sweet paprika
A pinch of hot paprika or chilli powder


2 medium potatoes
Sweet paprika
Extra virgin olive oil


INSTRUCTIONS

  1. Mix all the marinade ingredients and place in 2 shallow food containers. Slice the king oyster mushrooms and separate the shimeji mushrooms in bunches. Place in the containers, close and shake. Let it marinade in the fridge for at least 30 minutes.
  2. Cook the potatoes until soft. Peel and slice them, and place on two plates on a single layer. Season with sweet paprika and salt to taste.
  3. Fry the mushrooms in their marinade and place on top of the potatoes. Spray some olive oil and serve.

You can keep it in the fridge for a couple of days, but the potatoes are better when just cooked.

Bon profit!