Mu-Err mushrooms with potatoes

Ingredients for 1 servings:

• 1 shallot(s) or some spring onion
• 1 clove(s) garlic, fresh
• Oil for frying
• some Mu-Err mushrooms
• 3 m.-sized potatoes
• 1 small romaine lettuce or some cabbage
• Soy sauce
• Vinegar (preferably sweet fruit vinegar)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian, vegan

Soak the moo-err mushrooms for about 1 hour and squeeze dry with a paper towel. Finely chop the onions and garlic. Peel the potatoes and slice them into very thin sticks. Cut the lettuce or cabbage into strips. Sauté the onions and garlic in oil until just lightly browned. Remove from the pan and fry the mushrooms in the oil for 5 minutes, then add the chopped potatoes and continue frying (I fry the potatoes until slightly brown, like fried potatoes, for a nice roasted flavor). When the potatoes are tender, season with soy sauce. Then add the onions, garlic, and the chopped lettuce or cabbage and fry briefly. Season to taste with sweet vinegar, pepper, and salt.