Hearty mushroom-potato pan

Name: Hearty mushroom-potato pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400-500 g Potatoes; 500 g Mushrooms; 100-125 g Chanterelles; 1 medium onion; 1 Garlic clove; 1/2 bunch Parsley; 3-4 Tbsp Oil (e.g. olive oil); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 75 g Fresh cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400-500 g Potatoes
500 g Mushrooms
100-125 g Chanterelles
1 medium onion
1 Garlic clove
1/2 bunch Parsley
3-4 Tbsp Oil (e.g. olive oil)
7-10 Tbsp Salt
7-10 Tbsp white pepper
75 g Fresh cream

Directions

1
Wash the potatoes thoroughly and boil in water for about 20 minutes
2
Clean the mushrooms, wash briefly and drain well. Peel onion and garlic and chop finely. Wash parsley and chop finely, except for a little bit for garnishing.
3
Drain the potatoes and quench. Peel. Let the potatoes cool down a little, cut in half or quarter them
4
Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes until golden brown, turning them over. Season with salt and pepper and remove
5
Heat 1-2 tablespoons of oil in a frying pan. Sauté garlic and onion in it. Add the mushrooms and fry for about 6-8 minutes, turning occasionally. Season. Fold in potatoes and parsley. Add crème fraîche and garnish with the rest of the parsley
6
Drink: cold beer