Potatoes with lightly pickled mushrooms
Total time1 h 55 min Preparation and possible waiting 1 h 20 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 1 h 20 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 55 min Preparation and possible waiting 1 h 20 min · Cooking 35 min How this time is calculated
Preparation and possible waiting: 1 h 20 min · Cooking: 35 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
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Cut the potatoes into 2 cm slices and boil in 1500 g water with 1 g salt for 15-20 minutes until tender but intact. Drain and discard that water.
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Cut the onion into wedges and carrot into thin slices. Put in a saucepan with the garlic, 50 g oil, white wine, vinegar, remaining 150 g water, bay leaf, thyme, rosemary, pepper and other 2 g salt. Cover and simmer gently for 20 minutes.
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Cut up large mushrooms and sauté in two batches with the remaining 20 g oil, for 4-5 minutes per batch.
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Add the mushrooms and all their juices to the marinade and simmer for 5 minutes.
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Remove the bay leaf. Transfer to a shallow container and let steam escape before refrigerating for an hour.
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Divide the potatoes between four plates and top with all the mushrooms, onion, carrot and garlic. Distribute the measured marinade between the plates and finish with all the parsley. Serve cool or warm, without leaving it at room temperature for hours.
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