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Wine with the meal Baked potatoes with fried mushrooms, parsley oil, Palatinate Pinot Gris,

Baked potatoes with fried mushrooms & parsley oil

Baked potatoes with roasted mushrooms and parsley oil are a vegetarian, aromatic dish that will delight you with its hearty roasted aroma, tender mushrooms and fresh herb oil. The combination of crispy potatoes, succulent mushrooms and intense parsley oil is perfect both as a quick main course and as a sophisticated side dish with meat or fish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main course, Supplement
Cuisine European, German
Servings 2 Servings
Calories 390 kcal

Cooking utensils

  • 1 Baking tray
  • 1 Pan
  • 1 Cutting board
  • 1 Knife
  • 1 Blender

Ingredients
  

For the baked potatoes

  • 4 medium waxy potatoes
  • 2 1 tbsp olive oil
  • Salt Pepper

For the mushrooms

  • 200 g Fresh mushrooms
  • 1 Tbsp butter
  • 1 Shallot
  • Salt Pepper

For the parsley oil

  • 1 bunch of fresh flat-leaf parsley
  • 50 ml Olive oil
  • 1 1 tsp lemon juice
  • Salt

Preparation
 

Preparation

  • Preheat the oven to 200 °C fan oven
  • Wash the potatoes thoroughly, cut in half, mix with oil and spices and spread on a baking tray

Baking the potatoes

  • Bake the potatoes for approx. 35 minutes until golden brown, turning occasionally

Fry the mushrooms

  • Clean and quarter the mushrooms
  • Finely dice the shallot
  • Heat the butter in a pan, fry the mushrooms and shallot until golden brown, season

Parsley oil

  • Roughly chop the parsley
  • Puree finely with oil, lemon juice and salt

Sideboards

  • Plate up the potatoes, top with mushrooms and parsley oil

Recommended side dishes

  • Colorful leaf salad
  • Smoked tofu
  • Roasted peppers

Nutritional values per portion

Calories: 390kcalCarbohydrates: 52gProtein: 8gFat: 15g
Keyword Baked potatoes, Mushrooms, Parsley oil, Vegetarian, Wine with food
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