Potato, Mushroom and Rocket Pan

5 from 8 votes
Prep Time 25 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 160 g Potatoes (triplets)
  • 130 g Brown mushrooms
  • 40 g Arugula
  • 1 tsp Sunflower oil
  • 1 big pinch Coarse sea salt from the mill
  • 1 big pinch Colorful pepper from the mill
  • 1 radish for garnish


  • Peel, wash and thinly slice triplets. Clean / brush the mushrooms, remove the stem, cut in half and cut into slices. Wash the rocket, shake dry and spread out on kitchen paper. Heat / spread sunflower oil (1 teaspoon) in a pan, add the potato slices and fry. Add! 00 ml water, close the pan with a lid and simmer / boil for about 10 minutes. Remove the lid, add the mushroom slices and fry with them. Season with coarse sea salt from the mill (1 big pinch) and colored pepper from the mill (1 big pinch). Add / fold in the rocket, sauté briefly and remove the pan from the heat. Serve the potato, mushroom and rocket pan garnished with a radish.
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Written by John Myers

Professional Chef with 25 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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