Madrasa cabbage with mushrooms
Stew of kale and mushrooms with Indian spices.
Halve large pieces of potato and boil them together with the kale in plenty of water with salt in 10 min.
Halve the mushrooms and finely chop the garlic. Heat the oil in a frying pan and fry the mushrooms for 4 minutes. Add the garlic and cook for 1 min.
Cut the spring onions into 1 cm slant rings. Add the soy sauce and spring onions and heat for another 1 minute. Season with pepper.
Drain the potatoes with kale, collect a cup of cooking liquid.
Stamp the potatoes with kale and sufficient cooking fluid with the puree pestle into a smooth stew.
Add the spices mixture and a little salt.
Divide the stew over the plates and scoop the mushrooms.
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