Contents
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Ingredients
vegetables
- 70 g Onions white
- 100 g Carrots
- 360 g Forest mushrooms
- 215 g Potatoes cooked red
- 60 g Potatoes cooked peeled
- 3 tbsp Extra virgin olive oil
- 150 ml Semi-Dry white wine
- 3 tbsp Balsamic vinegar
- 2 tbsp Meggle truffle butter
spices
- 1 tbsp Colorful pepper
- 0,5 tbsp Seasoned Salt
Instructions
preparation
- Wash and clean the mushrooms and cut into bite-sized pieces ... Peel the onion and cut into rings ... Peel the carrots and cut into rings ... Cut the potatoes into slices
Cook
- Heat the oil in a pan ... sauté the onion and carrot (approx. 3 minutes), deglaze with 100 ml of wine and reduce (approx. 5-7 minutes) ... add the mushrooms and fry until golden brown in 10 minutes ... Add the potatoes and fry for about 3 minutes ... add 50 ml of wine and balsamic vinegar and thicken with truffle butter ... season with salt and pepper
Serve
- Place on a plate and enjoy hot
Nutrition
Serving: 100gCalories: 145kcalCarbohydrates: 3.8gProtein: 1.7gFat: 12.7g