Sautéed potatoes with buttered chanterelles and lamb's lettuce

Ingredients for 2 servings:

• 500 g potatoes, small cooked from the day before
• 2 tbsp ghee
• Chanterelles, fresh
• 1 medium-sized onion(s), chopped
• Salt and pepper from the mill
• 3 handfuls of lamb’s lettuce, preferably organic
• 1 tbsp olive oil
• 1 tsp mustard
• 1 tbsp orange juice
• some cherry tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

valuable plant-based

Peel the cooked potatoes and cut them according to size. Toss them in ghee, season with salt and pepper. Of course, you can use onions and bacon, and this time we recommend doing so. Clean the chanterelles with a brush and chop the larger ones a little smaller. They should all be roughly the same size. Toss the chopped onions in the ghee, add the chanterelles, and fry for a few minutes, seasoning with salt and pepper. Arrange the potatoes and chanterelles on the plates. Sort and wash the lettuce leaves, and add them. For the dressing, mix olive oil with 1 teaspoon of mustard and freshly squeezed orange juice and drizzle over the dish. Garnish: toss a few tomatoes in the pan and add them to the dish.