Mushrooms with potato croutons

Ingredients for 2 servings:

• 250 g potatoes
• 250 g mushrooms
• 1 onion(s)
• 100 ml cooking cream (soy cuisine), light
• 100 g romaine lettuce
• 100 ml vegetable stock
• 1 sprig(s) rosemary
• salt and pepper
• Oil for frying

Instructions

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

Low carb, under 250 kcal

Peel the potatoes and cut into small cubes. Clean the mushrooms and halve or quarter them depending on their size. Peel and finely chop the onion. Wash the romaine lettuce and remove the white parts of the leaves. Then cut into small strips. Wash the rosemary sprig and finely chop the leaves. Heat the oil in a non-stick pan and fry the potatoes on all sides for about 10 minutes until golden brown. After about six minutes, add the rosemary. Heat a little oil in another pan and fry the onions until translucent. Then add the mushrooms and fry until all the liquid has evaporated. This takes about eight minutes. Pour in the broth and simmer for about four minutes. Now add the cooking cream and the romaine lettuce and bring to a boil briefly, stirring to combine. Add the romaine lettuce. Add the mushroom sauce to the fried potatoes and mix. Season generously with salt and pepper. Arrange on a plate and serve. 249 kcal per serving.