Ingredients portion 4
Fresh mushrooms 350 g
Onions 1 piece
Cream 20% 200 g
Vegetable oil 2 tablespoons
Salt to taste
Ground black pepper to taste
Cooking instructions 55 minutes
1 Wash the mushrooms and onions and peel them. Cut the onions in half rings. Slice the mushrooms thinly.
2 In a frying pan with heated oil, fry the mushrooms under a lid for 15 minutes (until golden brown).
3 In the meantime, peel the potatoes and slice them into thin slices.
4 On a hot frying pan with vegetable oil (so that the bottom is covered), stirring occasionally over a high heat, fry the potatoes until golden brown. At the same time, the pan should be covered with a lid. After about 10 minutes, add the onions, salt and stir.
5 Continue roasting under a lid for 3 minutes without turning down the heat. Then add the roasted mushrooms, stir and continue to roast.
6 After another 3 minutes, pour the cream over the potatoes and fry under a lid for 5 minutes, stirring occasionally.
7 Serve hot with a sprinkling of herbs.