Mushroom and Potato Saute
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Healthy, because
Even smarter
Potatoes are an incredible source of energizing carbohydrates. They give you sustainable energy, rather than making you crash only a few hours after eating, and mushrooms are very low in calories but provide fiber, vitamin D, and copper
If you want this dish to be vegan, simply replace the butter with olive oil.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups cooked potatoes (firm-cooked)
- 1 small carrot
- 2 small onions
- 1 clove garlic cloves
- ½ bunch parsley
- 7 cups Chanterelle
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- dry white wine
Preparation steps
1.
Peel and thickly slice the potatoes. Peel and finely dice the carrot. Peel the onions and garlic. Halve the onions and cut into strips. Wash the parsley and chop the leaves. Clean the chanterelles and cut the larger mushrooms in half lengthways.
2.
Heat 2 Tbsp clarified butter in a large frying pan and fry the potatoes and carrots over a medium heat, turning only occasionally, until the potatoes are nicely browned on both sides. Towards the end of the cooking time add the onions and fry until golden. Season with salt and pepper.
3.
At the same time, heat the rest of the clarified butter in a second frying pan and fry the chanterelles for 3 minutes. Season with salt and pepper. Press the garlic directly into the pan. Deglaze the mushrooms with wine and continue frying until almost all the liquid has evaporated.
4.
Mix the chanterelles and parsley with the potatoes. Fry all together for a minute or so, then season to taste and serve.
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