Mushroom-Potato-Pan

Name: Mushroom-Potato-Pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg mainly waxy potatoes (e.g. Christa); 400 g Herbal Siddlings; 1 collar Spring onions; 3 TABLESPOONS clarified butter; 1 TEASPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 coated tbsp. flour; 125 g Whipped cream; 1 TEASPOON Instant vegetable stock; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Oregano

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg mainly waxy potatoes (e.g. Christa)
400 g Herbal Siddlings
1 collar Spring onions
3 TABLESPOONS clarified butter
1 TEASPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 coated tbsp. flour
125 g Whipped cream
1 TEASPOON Instant vegetable stock
1 TABLESPOON medium hot mustard
7-10 Tbsp Oregano

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and remove the skin. Let the potatoes cool down. Clean and shine the mushrooms. Depending on the size, possibly halve them. Clean, wash and chop the spring onions.
2
Cut the potatoes into large cubes. Heat 2 tablespoons of lard in a pan. Fry the potatoes for about 10 minutes, turning them frequently until golden brown. Add mushrooms and fry for another 5 minutes. Add spring onions and oregano 2 minutes before the end of the frying time. Season with salt and pepper. Remove everything from the pan. Melt 1 tablespoon of lard in the hot pan, dust with flour and sauté briefly. Stir in cream and 125 ml water. Bring to the boil and stir in the stock. Simmer for 5 minutes. Stir mustard into the sauce, season to taste with salt and pepper.
3
Remove everything from the pan. Melt 1 tablespoon of lard in the hot pan, dust with flour and sauté briefly. Stir in cream and 125 ml water. Bring to the boil and stir in the stock. Simmer for 5 minutes. Stir mustard into the sauce, season to taste with salt and pepper. Mix the sauce with the potato and mushroom pan. Serve garnished with oregano