Pilz-Kartoffel-Eintopf

Name: Pilz-Kartoffel-Eintopf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: German
Ingredients: 600 g small potatoes; 0.5 cucumber; 400 g small button mushrooms (or oyster mushrooms); 4 Spring Onions; 2 EL Butter; 125 ml white wine; 250 ml vegetable broth; 120 g crème fraîche; 2 handfuls chopped herbs (e.g., dill, parsley and borage or watercress or basil); Salt; Pepper (from the grinder); 0.5 TL sweet paprika powder

Prep: 20min

| Servings: 4 | Cook: 30min

Pilz‑Kartoffel‑Eintopf is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g small potatoes
0.5 cucumber
400 g small button mushrooms (or oyster mushrooms)
4 Spring Onions
2 EL Butter
125 ml white wine
250 ml vegetable broth
120 g crème fraîche
2 handfuls chopped herbs (e.g., dill, parsley and borage or watercress or basil)
Salt
Pepper (from the grinder)
0.5 TL sweet paprika powder

Instructions

1.
Peel, wash, halve or dice the potatoes into bite‑size pieces. Wash, peel, halve the cucumber, remove seeds with a teaspoon, then slice into 2 cm thick rounds. Wipe mushrooms with a damp kitchen towel, trim stems; leave small ones whole, cut others in half.
2.
Wash spring onions, trim root ends and dark green wilted parts, cut into 2 cm long pieces.
3.
Heat butter in a large pot and sauté potatoes for about 4 minutes, then add mushrooms and cook for another 2 minutes. Add onions and cucumber, stir briefly, pour in white wine and vegetable broth. Simmer on low heat for about 20 minutes. Mix crème fraîche with herbs, set aside some for garnish, then season with salt and pepper. Taste the stew with paprika powder and adjust seasoning. Serve on plates topped with a dollop of crème fraîche, remaining herbs and a dusting of paprika.