Description
A hearty skillet dish featuring tender potatoes, sautéed mushrooms, and green beans in a creamy, savory sauce. This comforting vegetarian meal is perfect for an easy and satisfying dinner.
Ingredients
- 500 g small potatoes
- 200 g green beans
- 250 g brown mushrooms
- 1 garlic clove, finely chopped
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1 tsp miso paste
- 200 ml cooking cream
- 1 tsp vegetable broth powder
- Salt to taste
- Black pepper to taste
- Pinch of nutmeg
- 3 tbsp fresh parsley, chopped
Instructions
- Wash the potatoes thoroughly and cut them into halves or quarters depending on their size. Boil them in salted water for about 15 minutes until slightly tender, then drain and set aside.
- Trim the green beans and cook them in salted boiling water for 8–10 minutes until just tender. Drain and set aside.
- Clean the mushrooms and cut them into halves or quarters. Finely chop the garlic.
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until golden brown.
- Stir in the chopped garlic and cook for about 1 minute until fragrant.
- In a small bowl mix the cooking cream, smoked paprika, miso paste, and vegetable broth powder.
- Add the cooked potatoes and green beans to the skillet and gently stir.
- Pour the cream mixture over the vegetables and cook for 5–7 minutes, allowing the sauce to thicken slightly.
- Season with salt, black pepper, and a pinch of nutmeg.
- Sprinkle with freshly chopped parsley before serving and serve warm.
Notes
- You can substitute cooking cream with plant-based cream for a dairy-free option.
- For extra flavor, add a small splash of lemon juice before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Serve with a fresh green salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 40 mg
