Champignons à la crème

Ingredients

• 250 g Potatoes
• 300 g Mushrooms (cremini)
• 1 Shallot
• 2 Stalks Chervil
• 2 tbsp olive oil
• Salt
• 100 ml Vegetable broth
• Pepper
• 100 g Sour cream
• 100 g Romaine lettuce

Instructions

1. 1.

   Peel, clean, wash and dice the potatoes into small cubes.

2. 2.

   Clean the mushrooms. Halve or quarter depending on size.

3. 3.

   Peel and finely chop the shallot.

4. 4.

   Wash, dry and pluck the chervil leaves, then roughly chop them.

5. 5.

   Heat 1 tbsp of oil in a non-stick pan. Fry the potato cubes until golden brown on all sides for about 10 minutes, season with salt.

6. 6.

   Heat the remaining oil in another non-stick pan. Sauté the shallot in it, add the mushrooms and brown until all liquid has evaporated.

7. 7.

   Pour in the broth, season with salt and pepper and let it reduce for 2-5 minutes. Stir in the sour cream and chervil.

8. 8.

   Clean, wash, spin dry and cut the lettuce into fine strips.

9. 9.

   Mix the lettuce with the mushrooms. Serve with potato cubes.