Seasonal enjoyment
Quick recipe: Autumnal potato and mushroom pan in 30 minutes
Quickly prepared, simple and delicious – the recipe for this autumnal potato and mushroom pan is perfect for after work.
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The end of the day is calling. A hearty potato and mushroom pan can be prepared in 30 minutes, only requires a few ingredients and tastes incredibly aromatic. The recipe.
Autumn isn’t just about pumpkin: the mushroom season reaches its peak in October and brings us tasty mushrooms, oyster mushrooms, chanterelles, porcini mushrooms or more “exotic” varieties such as autumn trumpets or crested squid. So it’s high time to give the different varieties a chance and use them in tasty, autumnal recipes.
The hearty aroma of eukaryotes – yes, mushrooms do not belong to the group of plants – harmonizes with many things Ingredients, but it forms a wonderful symbiosis with bacon or, in the vegan version, with smoked tofu. The cherry on top is potatoes and fresh herbs. The former give the dish a great creaminess, the latter ensure plenty of taste. Pan-fried creates an aromatic dish that is ready to eat in under 30 minutes. Perfect for long days that end hungry.
Recipe for an autumnal potato and mushroom pan in 30 minutes
Ingredients for four servings
- 500 g mushrooms (alternatively: chanterelles, porcini mushrooms)
- 2 cloves of garlic
- 1 stick of leek
- 1kg potatoes
- 100 g bacon, diced (alternative: smoked tofu)
- 3 tbsp olive oil
- Salt pepper
- 2 tablespoons parsley, freeze-dried
- 100 ml vegetable broth
- 150 ml cream
- 1 dash of soy sauce
- 40 g Parmesan cheese
preparation
- Clean and halve the mushrooms. Peel the garlic cloves and cut them into fine slices. Remove the greens from the leek, clean, wash and cut into fine slices. Peel and wash the potatoes, pat dry and cut into small cubes. Dice bacon or smoked tofu.
- Heat oil in a pan until hot. Add garlic and fry briefly. Add the potatoes and fry until golden brown. Add the bacon cubes/smoked tofu and fry for 2 to 3 minutes. Add the mushrooms and leek and sauté for 2 to 3 minutes. Season with salt (not too much!), pepper and parsley.
- Deglaze with broth, cream and a dash of soy sauce, bring to the boil and simmer for 5 minutes. Stir in the Parmesan cheese.
- Serve everything on plates and garnish with extra Parmesan.
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