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Potato and mushroom pan with tomatoes

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Ingredients for 2 servings:

  • 500 g potatoes
  • 300 g mushrooms, sliced
  • 4 small onions, diced
  • 2 tsp vegetable oil
  • 1 vegetable stock cube
  • salt and pepper
  • 2 large tomatoes, sliced
  • 2 tbsp chives, cut into rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Boil the potatoes in their jacket potatoes for 20 minutes, then slice them. Heat the oil in a large pan and lightly fry the onions. Add the potato and mushroom slices and fry briefly. Dissolve the stock cube in a little hot water and add it to the potato and mushroom pan. Season with salt and pepper. Garnish the potato and mushroom pan with the tomato slices and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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