Potato and mushroom pan in tomato white wine sauce

Ingredients for 1 servings:

• 150 g mushrooms
• 1 m.-sized potato(s)
• 1 m.-large onion(s), red
• 150 ml white wine
• 150 ml cream
• 40 g tomato paste
• 100 g Gouda, grated
• some salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Very simple vegetarian delicious mushroom pan, also as a casserole

The recipe is designed for a serving pan, but if you don’t have one you can also make it in a normal casserole dish with double the amount. Clean the mushrooms, quarter them and fry them in a pan with a little oil. Cut the raw potato into slices about 0.5 cm thick and then quarter these. Cut the red onion into rings or pieces. For the sauce, put the white wine, cream, tomato paste, grated cheese and a little salt and pepper in a bowl and mix everything well with a whisk. Put everything in the serving pan/casserole dish and make sure the potatoes are covered in the sauce, as they are still raw and need to be cooked through. Place the whole thing in a preheated oven at 180 °C for 50 minutes.