Fried Potato-Mushroom -Pan

Name: Fried Potato-Mushroom -Pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Garlic clove; 1 collar Parsley; 400 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Pepper; 1 kg waxy potatoes; 1 collar (approx. 200 g) Spring onions; 200 g Mushrooms, herb sidlings and oyster mushrooms; 4 TABLESPOONS Olive oil; 100 ml dry white wine; 100 ml Vegetable broth (instant); 2 TEASPOONS dried herbs de Provence; 7-10 Tbsp Lemon juice; 7-10 Tbsp Lemon slice

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Garlic clove
1 collar Parsley
400 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
7-10 Tbsp Pepper
1 kg waxy potatoes
1 collar (approx. 200 g) Spring onions
200 g Mushrooms, herb sidlings and oyster mushrooms
4 TABLESPOONS Olive oil
100 ml dry white wine
100 ml Vegetable broth (instant)
2 TEASPOONS dried herbs de Provence
7-10 Tbsp Lemon juice
7-10 Tbsp Lemon slice

Directions

1
Peel and finely chop the garlic. Wash parsley, dab dry and chop finely. Mix garlic, parsley, except for a little bit for sprinkling, and sour cream. Season with salt, paprika and pepper.
2
Peel and wash the potatoes, cut them into slices and cook them in boiling salted water for about 10 minutes. Clean and wash spring onions and cut them into rings. Clean, wash and possibly halve the mushrooms.
3
Drain the potatoes and let them drain. Heat 3 tablespoons of oil in a frying pan and fry the potato wedges for about 10 minutes until golden brown. Remove and put aside. Add 1 tablespoon of oil to the frying fat.
4
Fry spring onions and mushrooms in it. Deglaze with wine and stock, stir in herbs from Provence and let it boil down for about 3 minutes. Fold in the potatoes and season to taste with salt, pepper and a few drops of lemon juice.
5
Garnish the pan with a slice of lemon, add the sour cream dip and serve immediately.