Description
Ein warmes Komfortessen mit Pilzen, Rosenkohl und Kartoffeln
Ingredients
Scale
- 225 g Cremini or white mushrooms, sliced
- 450 g Brussels sprouts, cleaned and halved
- 2 medium Potatoes (Yukon Gold or red potatoes are suitable) (Approximately 340 g or 12 oz, diced)
- 2 tablespoons Olive oil
Instructions
- Prepare ingredients: clean and chop mushrooms, garlic, herbs, and measure out the vegetable broth or white wine.
- In a large pan or skillet over medium heat, heat olive oil or butter until hot, then add chopped garlic and onion, sautéing for 3-4 minutes.
- Add the sliced mushrooms to the pan and cook for 5-7 minutes until mushrooms have released their moisture and are browned.
- Pour in the vegetable broth or white wine, then increase the heat to simmer for 5-10 minutes until the liquid is reduced and thicker.
- Stir in the chopped herbs and adjust seasoning with salt and pepper. Let the dish rest for 2 minutes for flavours to settle.
- Serve hot, garnished with more fresh herbs if desired. This dish goes well with crusty bread, over rice, or mixed with pasta for a hearty meal.
Notes
If you have a mushroom allergy, you can use diced zucchini or eggplant instead. Broccoli florets or green beans can replace Brussels sprouts. Sweet potatoes or cauliflower can be used instead of regular potatoes for a different taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Calories: 320
- Sugar: 7
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 7
- Protein: 7
Keywords: Comfort Food, vegetarian