Pan-Fried Potatoes with Mushrooms

Wipe the mushrooms clean with a paper towel, trim the stem ends and slice the mushrooms.

• 250 g Mushrooms

Heat ½ tbsp vegetable oil in a large pan over high heat until it shimmers.

• ½ tbsp Vegetable oil

Spread the mushrooms out in the pan and fry for about 5 minutes, turning them only once or twice, until browned all over.

Meanwhile, while step 3 runs

Meanwhile, wash the potatoes, peel them if you like and cut them into cubes of about 1 cm.

• 500 g Potatoes

Season the mushrooms with a little salt and put them on a plate.

• Salt

Add the rest of the oil (1½ tbsp) to the pan, add the potatoes and salt them. Cover and fry over medium heat for about 8 minutes, turning them once after 4 minutes.

• 1½ tbsp Vegetable oil
• Salt

Meanwhile, while step 6 runs

Meanwhile, peel the onion, halve it and cut it into thin strips.

• 1 Onion

Take off the lid and fry the potatoes for about 10 more minutes, turning them every 2–3 minutes, until golden brown all over and soft inside.

Meanwhile, while step 8 runs

Meanwhile, wash the parsley, shake it dry and chop the leaves finely.

• ½ bunch Parsley

Add the onion strips and fry for about 3 minutes until soft and lightly browned.

Return the mushrooms to the pan, mix everything and heat through for about 1 minute.

Season well with salt and pepper.

• Salt
• Pepper

Divide between plates and sprinkle with the parsley.