Fried Potatoes with Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mushrooms, mixed, fresh, from the jar or frozen
- 1 onion (s)
- 1 clove garlic
- salt
- soy sauce
- 120 ml milk, 1.5% fat
- 20 g cheese, rated (liht)
- 1 teaspoon sauce thickener (Biobin)
- 5 jacket potatoes, more or less, as desired)
- 1 point ham, diced, low in fat
- 2 teaspoons oil
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into small pieces. Peel onion and garlic and chop finely. Heat a pan with a little oil and fry the mushrooms, onions and garlic. Season with salt and soy sauce and deglaze with the milk. Stir in the cheese. Mix the biobin with a little water in a glass, pour over the mushrooms and bring to the boil until the ragout has thickened a little.
- Peel and slice the potatoes. Heat some oil in another pan and fry the ham cubes in it, then add the potatoes and fry. Season the potatoes with a little salt.
- Serve the potatoes with the mushroom ragout.
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