Mushroom pan with leek and potatoes

Ingredients for 2 servings:

• 300 g potatoes, peeled
• 200 g mushrooms, brown
• 2 stalk(s) leeks
• 1 onion(s)
• 2 garlic cloves
• 125 ml vegetable stock
• 2 tbsp oil
• Salt and pepper from the mill
• Nutmeg, freshly grated
• rosemary
• 1 tbsp crème fraîche, reduced fat (15% fat)
• Herbs to taste, fresh or frozen

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the potatoes and onions, cut the mushrooms into eighths. Cut the washed leek into ½ cm thick slices (using as much of the green part as possible) and chop the garlic. Heat the oil in a non-stick pan and fry the potatoes over high heat for about 3 minutes, turning frequently. Then add the onions and fry briefly. Now add the remaining vegetables and sauté with the lid closed for about 3-5 minutes. Deglaze with the vegetable stock, season with salt, pepper, nutmeg, and a little rosemary, and simmer covered for about 15 minutes, until the potatoes are tender and the liquid has been absorbed. Now stir in the crème légére (or crème fraîche for a more refined taste) and the herbs. Sauté uncovered for about 2 more minutes and serve. Some of the mushrooms can be replaced with oyster mushrooms or shiitake mushrooms. If you like, leave out the spoonful of crème légére, but I think a little extra pizzazz is a must. And if you don’t have to watch your weight so much, you can also fry and sauté a little diced streaky bacon at the very beginning.