Potato and mushroom pan with lots of greens

Ingredients for 1 servings:

• 1 shot of oil of your choice
• 3 small potatoes
• 250 g mushrooms, brown
• 1 bunch of spring onions
• 1 handful of coriander or parsley (large handful)
• 1 tsp vegetable broth, granulated, possibly homemade

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, vegan, alkaline, GAT-compliant

Peel the potatoes and cut into small cubes. If necessary, clean the mushrooms and cut them into similarly sized pieces. Clean the spring onions and slice them into rings, and chop the herbs. Heat the oil in a pan and lightly fry the potato pieces. Then add the spring onions and then the mushrooms. Stir frequently. Sprinkle in the granulated stock and cover for a few minutes, if necessary. Wait until the potatoes are tender. Finally, sprinkle the herbs over the top. For me, this is a main course; as a side dish, it might serve two. Note: A butter-flavored oil would be ideal, but it’s not necessary.