🍽️ Mushrooms in Cream Sauce

Name: Mushrooms in Cream Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g potatoes; 300 g button mushrooms (rosé); 1 shallot; 2 sprigs tarragon; 2 tbsp olive oil; salt; 100 ml classic vegetable broth; pepper; 100 g sour cream; 100 g romaine lettuce

241 kcal · 30 min · 4 servings

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Ingredients

250 g potatoes
300 g button mushrooms (rosé)
1 shallot
2 sprigs tarragon
2 tbsp olive oil
salt
100 ml classic vegetable broth
pepper
100 g sour cream
100 g romaine lettuce

Instructions

1. Peel the potatoes, remove any eyes, and wash them thoroughly. Then cut them into small, even cubes.
2. Clean the mushrooms. Depending on their size, cut them in half or into quarters.
3. Peel the shallot and chop it very finely.
4. Wash the tarragon, shake off excess water, and pluck the leaves from the stems. Then chop the leaves coarsely.
5. Heat one tablespoon of oil in a non-stick pan. Fry the potato cubes in it for about 10 minutes, turning them until golden brown on all sides, and season with salt.
6. Heat the remaining oil in a second non-stick pan. Sauté the shallot in it, add the mushrooms, and fry them until all the liquid has evaporated.
7. Pour in the broth, season with salt and pepper, and let the sauce reduce for 2 to 5 minutes. Stir in the sour cream and the chopped tarragon.
8. Clean the salad greens, wash them, and spin them dry. Then cut the greens into thin strips.
9. Gently fold the cut salad greens into the mushroom mixture. Serve the dish garnished with the fried potato cubes.

Nutrition per serving

kcal: 241
Protein: 8 g · Fett/Fat: 15 g · Carbs: 17 g