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Sautéed Mushroom, Fetta, & Chat Potato Medley

Sautéed Mushroom, Fetta, & Chat Potato Medley

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If you’re reading this, you’re about to tuck into a plate of creamy chat potatoes, crunchy sweet green beans, crisp Spanish onion and delicious crumbly fetta. Can you believe that a mere 200 years ago, there was a time when refrigeration didn’t exist, and this meal would have been impossible if we didn’t have easy access to potatoes, onions from Spain and cheese from Greece? What an incredible time to be alive! Enjoy this meal while browsing on your smart phone, if you like. We are living in a fabulous, and delicious modern age – embrace it!

Tags:Gluten free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
Serving amount
2
4
6

400 g

potatoes

200 g

green beans

2 clove

garlic

250 g

button mushrooms

1

lemon

100 g

rocket

½

red onion

½ block

fetta cheese

(ContainsMilk)

Not included in your delivery

3 tbs

olive oil

1 tbs

red wine vinegar

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1880 kJ
Fat32 g
of which saturates6.9 g
Carbohydrate24.8 g
of which sugars7.1 g
Dietary Fibre0 g
Protein11.6 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan
Pot
Slotted Spoon
Strainer
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Bring a pot of salted water to the boil. Add the potatoes and cook for about 10 minutes, add the beans to the pot and cook for a further 2 minutes or until the potatoes are soft and the beans blanched. Strain and leave to cool. Heat some oil in a pan and add the potatoes and fry for about 5-7 minutes or until they are golden brown on the outside, remove from the pan and set aside.

2

Heat some oil or butter in the same pan over a medium high heat. Add the garlic and mushrooms and cook for 5 minutes until browned and soft, remove the mushrooms and leave aside.

3

Whisk together the olive oil, red wine vinegar and lemon juice seasoning with salt and pepper to taste.

4

In a large salad bowl combine the rocket, onion, potatoes, mushrooms, green beans and the fetta, toss well so that the fetta has coated everything. Dress with the lemon vinaigrette and serve. If you think fetta makes everything better, add a little bit more.