Mushroom pan with curry potatoes

Ingredients for 2 servings:

• 250 g mushrooms
• 2 garlic cloves
• 1 bunch of spring onions
• 350 g potatoes, waxy
• ½ bunch parsley
• 1 tbsp curry powder
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp salt
• 3 tbsp Cremefine for cooking or crème fraîche
• 1 pinch(s) of pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

Wash and brush the potatoes. Place them in a pot and just cover with water. Add salt, cover, and bring to a boil. Reduce the heat slightly and simmer the potatoes for 15-20 minutes until soft. Alternative for Thermomix: Peel and quarter the potatoes and cook in the simmering basket. While the potatoes are cooking, clean the mushrooms; it’s better to rub them rather than wash them, otherwise they will quickly absorb water. Cut off the thick, hard stems and slice the mushrooms. Peel and finely chop the garlic. Marinate the mushrooms in a bowl with garlic, salt, pepper, 1 tablespoon of olive oil, and 1 tablespoon of lemon juice. Clean and wash the spring onions. Remove the roots and wilted leaves. Then slice them diagonally into very fine rings. When the potatoes are tender, drain them, let them cool briefly, and peel them while still hot. Wash the parsley, shake it dry, and roughly chop it. In a bowl, mix the curry powder with 2-3 tablespoons of Cremefine. Alternatively, you can use crème fraîche. Heat the remaining oil in a large, deep frying pan or wok. Do not overheat. Fry the spring onions for 1 minute, stirring occasionally. Push the mushrooms to one side and add them to the pan with the marinade, frying to taste. Halve or quarter the potatoes, add them to the pan, and mix everything gently. Reduce the heat and fold in the curry cream. Season with salt and pepper, and let simmer for another 1-2 minutes. Sprinkle with parsley and serve. Approx. 240 calories per serving.