Mushrooms in a Parmesan coating on tomato vegetables with potato straws

Ingredients for 2 servings:

• 250 g mushrooms, brown, large
• 3 tbsp Parmesan, freshly grated
• 1 egg(s)
• 3 tbsp cream
• 1 pinch(s) black pepper, from the mill
• n. B. Salt
• 3 tbsp extra virgin olive oil
• 1 piece(s) butter
• 1 onion(s)
• 1 garlic clove(s), chopped
• 2 tbsp extra virgin olive oil
• 1 tsp tomato paste, triple concentrated
• 1 beefsteak tomato(s)
• 75 g tomatoes, pureed
• 1 tsp Italian spice mix
• ½ tsp black pepper, freshly ground
• n. B. water
• 3 waxy potatoes
• 2 tbsp extra virgin olive oil
• ½ tsp sweet paprika powder
• ½ tsp black pepper, freshly ground
• 1 tsp rosemary, dried
• n. B. Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

The mushrooms: Clean the mushrooms and cut into approximately 1 cm thick slices. Mix the Parmesan cheese with the egg, cream, and pepper. Coat the mushroom slices in the breadcrumbs. Heat the oil and butter in a pan and fry the mushroom slices slowly on both sides until golden brown. Place on a piece of kitchen paper to absorb any excess fat. Now lightly salt them. The vegetables: Peel the onion and garlic and finely dice both. Halve the beefsteak tomato, remove the stem, and also finely dice. Heat the oil in a saucepan and cook the diced onion and garlic for a while. Add the tomato paste and stir until slightly caramelized. Add the diced tomatoes and the pureed tomatoes, season with the spice mix and pepper. If the vegetables are too thick, add a little water. The potato straws: Peel the potatoes and cut them into thin strips using a spiralizer. Place these in cold water for about 20 minutes. Then drain the water, place the potato strips on a clean kitchen towel, and squeeze out any remaining liquid. Mix the oil with the paprika, pepper, and dried rosemary, toss the potatoes with it, and then place everything on a baking sheet lined with foil or paper. Bake in a preheated oven at approximately 220°C for approximately 10-15 minutes, until the desired degree of browning is achieved. Then add salt to taste. Arrange the mushrooms on top of the tomato mixture and serve with the potato straws. The salad was served with a green salad.