in Recipes

Single Diet Food No. 4

updated

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Ingredients for 1 servings:

  • 160 g potatoes
  • 130 g mushrooms, brown
  • 40 g arugula
  • 1 tsp rapeseed oil
  • Salt
  • Pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Potato, mushroom and arugula pan

Wash the arugula, shake dry, and place on kitchen paper. Heat rapeseed oil in a large frying pan over medium heat. Peel the potatoes, halve them, and slice them, then add them to the pan and roast them. Break off the stems from the mushrooms and chop them finely, then slice the mushroom caps. Add everything to the pan with the potatoes and cook, turning frequently. Finally, season to taste. Turn off the heat, add the arugula to the pan, and mix gently. Heat briefly, then remove the pan from the heat and immediately serve the food on a plate.

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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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