Mushroom Pan with Triplets
Servings: 2 people
Ingredients
Mushroom pan:
- 355 g White mushrooms / cleaned
- 125 g 1 Onion peeled
- 75 g 2 spring onions, cleaned
- 10 g 2 cloves of garlic peeled
- 1 tbsp Olive oil
- 200 ml Delicacy broth
- 100 g ½ cup of cooking cream
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
Triplets:
- 290 g Potatoes (triplets) / 10 pieces / peeled
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 piece Radishes for garnish
Instructions
Mushroom pan:
- Clean / brush the mushrooms, remove the stems, cut in half and cut into slices. Peel, halve and dice the onion. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic cloves. Heat olive oil (1 tbsp) in a pan, add the onion cubes with the garlic clove cubes and fry vigorously / stir-fry. Add the mushroom slices and spring onion rings, sauté / stir-fry and season with mild curry powder (1 teaspoon). Deglaze / pour in the broth (200 ml) and cooking cream (100 g) and let everything boil / reduce. Finally, season with coarse sea salt from the mill (2 big pinches).
Triplets:
- Wash the triplets (small waxy potatoes / 10 pieces), ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon), boil for about 20 minutes and drain.
Serve:
- The mushroom pan garnished with triplets and a radish, serve