Potatoes with two different fillings

Name: Potatoes with two different fillings
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 large new potatoes (about 200 g each); 2 Onions; 1 Garlic clove; 400 g Mixed mushrooms (e.g. herb sideburns and chanterelles); 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Beet Cress; 4 Shallots; 1 red apple; 5 Stem(s) Thyme; 2 TEASPOONS Vinegar (e.g. light balsamic vinegar or apple vinegar)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 large new potatoes (about 200 g each)
2 Onions
1 Garlic clove
400 g Mixed mushrooms (e.g. herb sideburns and chanterelles)
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Beet Cress
4 Shallots
1 red apple
5 Stem(s) Thyme
2 TEASPOONS Vinegar (e.g. light balsamic vinegar or apple vinegar)

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 30 minutes
2
Peel and finely dice the onions and garlic. Wash or clean and shine the mushrooms. Cut them into small pieces. Heat 2 tablespoons of oil in a large pan. Sauté half of the mushrooms for about 3 minutes, add half of the onions and garlic and fry again for about 1 minute. Season to taste with salt and pepper. Fry the rest of the mushrooms in 2 tbsp. oil as well. Put all mushrooms back into the pan. Cut the cress from the bed and mix it with the mushrooms
3
Peel the shallots and cut into thin slices. Wash apple, grate dry, quarter, remove core and cut apple quarters into small cubes. Wash thyme, shake dry and chop coarsely. Heat 4 tablespoons of oil in a pot, sauté shallots in it, add apple and steam for about 2 minutes. Deglaze with vinegar, bring to the boil again and season to taste with salt. Mix in thyme
4
Drain the potatoes, cut lengthwise, break open and season with salt. Arrange 2 potatoes on each plate, fill with mushroom ragout or apple ragout