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🍽️ Mushroom Potato Pan with Shrimp

414 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and place them unpeeled in a pot. Cover with water, cover the pot, and cook for about 20 minutes.
  2. 2. Peel the onions and cut them into fine cubes.
  3. 3. Clean the mushrooms. Cut large mushrooms in half if necessary.
  4. 4. Rinse the lemon under hot water and dry it. Cut the lemon in half. Slice one half and squeeze the juice from the other half.
  5. 5. Remove the thick stems from the arugula. Wash the greens and dry them well, for example using a salad spinner.
  6. 6. Drain the potatoes and rinse them with cold water to make them easier to peel. Peel them and cut them in half if necessary.
  7. 7. Heat two tablespoons of oil in a coated pan. Fry the mushrooms vigorously over medium to high heat. Add the onion cubes and fry them together. Remove the mushrooms and onions from the pan and set aside.
  8. 8. Fry the potatoes in the same pan for about 5 minutes. Then add the onions and mushrooms back in. Season everything with salt and pepper and fry until brown, turning occasionally, for about 4 minutes.
  9. 9. Rinse the shrimp and let them drain on kitchen paper.
  10. 10. Peel the garlic and slice it thinly.
  11. 11. Heat the remaining oil in a pan. Fry the garlic and shrimp vigorously over medium to high heat. Add the lemon slices and toss briefly. Season everything with salt and pepper.
  12. 12. Season the mushroom potatoes with salt, pepper, and a splash of lemon juice. Fold in the arugula and serve the dish together with the lemon shrimp.

Nutrition per serving