This type of dish is one my absolute weekend favourites: potatoes, veggies and a vegetarian Schnitzel of some description and I quite often tend to have such meals. The components can and will vary, but the principle stays the same. So here's just one of those dishes. I would urge you to try skin-on mash, there's not a really a reason to remove the nutritious skins and they add a bit more interesting texture to the mash.
500 g potatoes
25 g butter
50 ml milk
1 tsp salt
Boil the potatoes in salt water until done. Mash them with the peels and add the butter, milk and salt.
200 g closed cup mushrooms
2 garlic cloves
100 ml oat cream
Slice the mushrooms ans chop the onion and garlic finely. Cook them in olive oil until soft and until the mushrooms have lost some of the excess water. Add the cream, salt, pepper and basil and let simmer until the cream has been infused nicely by the mushrooms and other components.
25 g butter
50 g dry cider
Slice the leek thinly and chop the onion finely. Cook them in butter until soft, add the cider, salt and pepper and let simmer.
2 ready made vegetarian Schnitzel
Heat the Schnitzel in the oven until the surfaces are crispy.
Serve everything together and enjoy!