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Stir-fry Dish: Vegetable and Mushroom Pan

5 from 10 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 145 kcal

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
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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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