Rosemary potatoes with mushroom sauce

Ingredients for 2 servings:

• 500 g potatoes, small, mostly waxy
• some oil
• some salt and pepper
• rosemary
• Paprika powder, sweet
• 200 g mixed mushrooms (frozen)
• 2 m.-sized onion(s)
• 100 ml water, boiling
• 100 g cream cheese
• some salt and pepper
• Thyme
• Paprika powder, sweet
• n. B. Vegetable broth, instant (approx. 10 g)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

as a vegetarian main course or side dish

Preheat the oven to 180°C. Cut the raw potatoes into wedges and place them in a freezer bag with a little oil. Shake well. Then place the potatoes on a baking sheet lined with baking paper and sprinkle with salt, pepper, paprika, and a little rosemary. Bake on the middle rack for about 30 minutes. About 10 minutes before the end of the baking time, sprinkle more rosemary over the potatoes. While the potatoes are cooking, peel and dice the onions. Sauté them in a little oil in a pan, then add the mushrooms to the onions. Stir about 10g of vegetable stock, salt, pepper, paprika, and thyme into 100ml of hot water and add the mixture to the mushrooms. Add the cream cheese and melt. Bring to a boil and reduce until creamy. Serve the mushroom sauce with the rosemary potatoes. This amount is enough as a side dish (e.g., with meat) for two people. As a main course, it is also enough for one person with a large appetite.