Potato and mushroom pan with feta

Name: Potato and mushroom pan with feta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g baby potatoes; 1 small fennel bulb; 400 g small mushrooms; 2 large boletuses; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 100 ml White wine or vegetable broth; 2-3 TABLESPOONS Balsamic vinegar (e.g. white); 150 g Feta or sheep's cheese; 50 g dried tomatoes in oil; 3 TABLESPOONS black olives; 2 stem(s) Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g baby potatoes
1 small fennel bulb
400 g small mushrooms
2 large boletuses
4 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
100 ml White wine or vegetable broth
2-3 TABLESPOONS Balsamic vinegar (e.g. white)
150 g Feta or sheep's cheese
50 g dried tomatoes in oil
3 TABLESPOONS black olives
2 stem(s) Parsley

Directions

1
Peel and wash the potatoes and cut them lengthwise into halves or quarters. Clean and wash the fennel and mushrooms. Cut fennel into slices, porcini mushrooms into slices
2
Heat the oil in a large pan (with lid). Fry the potatoes for 5-10 minutes. Add fennel and mushrooms and fry for about 10 minutes. Season with salt and pepper. Deglaze with wine and vinegar. Cover and continue to braise for 5 minutes.
3
Dice the cheese. Cut tomatoes into strips. Fold cheese, tomatoes and olives into the vegetables. Season with salt and pepper. Wash and pluck the parsley and sprinkle over it
4
Drink: red country wine