Summary

Ingredients

• 1 kg potato (s)
• salt and pepper
• 1 clove garlic
• 400 g sour cream
• Paprika powder
• 1 bunch spring onion (s)
• 600 g mushrooms, mixed
• 4 tablespoon oil
• 100 ml white wine
• 100 ml vegetable stock
• 2 teaspoons Provence herbs
• Lemon juice

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Instructions

1. Cook the potatoes in their skins and then cut them into quarters. Cut the spring onions into rings and the mushrooms into slices. Fry everything in oil over a good heat. Deglaze with wine and broth. Stir in the herbs of Provence and season with salt, pepper, paprika and lemon juice.
2. Chop the garlic, stir into the sour cream and season the dip with salt, pepper and paprika.
3. Serve the potato pan with the sour cream dip.