Mushrooms-potato-roast

Name: Mushrooms-potato-roast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of Dumplings (for 0,75 l) "half and half; 250 g Chanterelles; 250 g Mushrooms; 2 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Stem(s) Parsley; 7-10 Tbsp grated nutmeg; 1 package (500 g) chunky tomatoes; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of Dumplings (for 0,75 l) "half and half
250 g Chanterelles
250 g Mushrooms
2 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Stem(s) Parsley
7-10 Tbsp grated nutmeg
1 package (500 g) chunky tomatoes
baking paper

Directions

1
Stir the contents of the pack with a whisk into 3/4 litres of cold water and leave to swell for approx. 10 minutes. In the meantime clean, wash and drain the chanterelles. Clean, clean and halve the mushrooms.
2
Peel and chop the onions. Heat 1 tablespoon of oil in a frying pan and fry the mushrooms in it. Add 1 onion and fry it. Season with salt and pepper. Remove and put aside.
3
Wash parsley, dab dry, pluck and chop finely. Mix potato mixture with mushrooms and parsley. Season with salt and nutmeg. Form a loaf with moistened hands and place on a baking tray lined with baking paper.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes. In the meantime, heat the remaining oil in a pot and sauté the remaining onion in it. Add the tomatoes and simmer for about 10 minutes.
5
Season with salt and pepper. Take the roast potatoes out of the oven, cut them into slices and arrange them on plates with the tomato sauce. Serve with an autumnal leaf salad.