Mushroom stroganoff with rösti biscuits

Name: mushroom stroganoff with rösti biscuits
Cook time: 14 min
Total time: 14 min
Yield: 4
Ingredients: 600 g potato potatoes; 1 sweet pointed pepper; 4 el traditional olive oil; 2 el natural vinegar; 250 g Cherry tomatoes; 75 g arugula lettuce melange; 250 g chestnut mushrooms; 2 tl spice mix al andalus; 185 g cream cheese natural

Straw granoff of mushrooms with rösti biscuits.

Ingredients

Directions

Heat a large frying pan with non-stick coating without oil or butter and cook the rösties in 12 min. Golden brown and crispy. Turn halfway.
In the meantime, cut the bell of the bell pepper, remove the seeds and cut the flesh into strips.
Beat a dressing of the oil and vinegar. Season with pepper and salt. Halve the cherry tomatoes and mix with the dressing through the lettuce.
Cut the mushrooms into quarters. Heat the rest of the oil in a frying pan and fry the mushrooms and paprika with the al-Andalus 5 minutes on high heat.
Add the cream cheese and heat for a further 1 min on low heat. Season with pepper and the rest of the vinegar.
Serve the mushroom stroganoff with the rösties and the salad.