Potatoes with lightly pickled mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
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Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Potato peeled 700 g
- Mixed mushrooms cultivated, cleaned 500 g
- Onion peeled 180 g
- Carrot peeled 180 g
- Garlic peeled 20 g
- White wine dry 100 g
- White wine vinegar white wine 70 g
- Extra virgin olive oil 50 g marinade and 20 g mushrooms 70 g
- Water 1500 g potatoes and 150 g marinade 1650 g
- Bay leaf 1 leaf, remove 0.2 g
- Fresh thyme leaves 2 g
- Rosemary chopped leaves 1 g
- Black pepper ground 0.3 g
- Parsley chopped 5 g
- Salt 1 g potatoes and 2 g marinade 3 g
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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. Add the mushrooms and all their juices to the marinade and simmer for 5 minutes. 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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