Pan‑fried Potatoes with Mushrooms and Cheese
Prep: 15min
|
Servings: 4
|
Cook: 20min
Pan‑fried potatoes with mushrooms and cheese is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1.2 kg firm boiling potatoes
- 600 g Champignons
- 150 g alpine cheese
- 1 bunch parsley
- 30 g clarified butter
- Salt
- Pepper (freshly ground)
- 1 tsp dried marjoram
Instructions
-
1.
Wash, peel and cut the potatoes into sticks or grate them roughly on a box grater. Clean the mushrooms and slice them. Grate the cheese finely. Wash the parsley, pat dry and chop finely.
-
2.
In a large pan, fry the potatoes in 20 g hot clarified butter for 10–15 minutes, turning occasionally. Season with salt, pepper and sprinkle marjoram, then remove from the pan. Fry the mushrooms in the remaining butter for about 3–4 minutes, seasoning with salt and pepper. Return the potatoes to the pan, fold in parsley and cheese, and taste before serving.
