Champignon Potatoes

Ingredients

• 500 g small waxy potatoes
• 2 onions
• 200 g brown mushrooms
• 1 Organic lemon
• 100 g arugula (1 bundle)
• 3 tbsp olive oil
• Salt
• Pepper
• 150 g scampi (pre‑cooked, peeled, 6 pieces)
• 1 Garlic clove

Instructions

1. 1.

   Wash the potatoes and place them unpeeled in a pot. Cover with water and cook covered for about 20 minutes.

2. 2.

   Meanwhile peel and finely dice the onions.

3. 3.

   Clean the mushrooms; if large, halve them.

4. 4.

   Rinse the lemon hot, dry it, and cut into halves. Slice one half into rounds, squeeze out juice from the other half.

5. 5.

   Trim thick stems from the arugula, wash it, and spin dry.

6. 6.

   Drain the potatoes, rinse cold, peel, and optionally halve them.

7. 7.

   Heat 2 tbsp oil in a non‑stick pan. Sauté mushrooms over medium to high heat until browned. Add onion cubes and cook with them. Remove mushrooms and onions from the pan.

8. 8.

   Sauté potatoes in the pan for about 5 minutes, then add back the onions and mushrooms. Season with salt and pepper, turning frequently, until browned in about 4 more minutes.

9. 9.

   Rinse the scampi and pat dry on paper towels.

10. 10.

    Peel the garlic and slice it thinly.

11. 11.

    Heat remaining oil in a pan, add garlic and scampi over medium to high heat, sauté strongly, add lemon slices and stir briefly. Season with salt and pepper.

12. 12.

    Taste the mushroom‑potato mixture with salt, pepper, and a splash of lemon juice. Fold in arugula and serve alongside the lemon‑scampi.