Lamb’s lettuce with yellow potato cubes, browned mushroom slices and hard-boiled egg quarters
European Recipe

Lamb’s lettuce with warm potatoes, mushrooms and egg

Potatoes and eggs cook alongside while mushrooms fry. Let the warm ingredients cool briefly before mixing with the lettuce just before eating.

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Total time 40 min
Calories 367 kcal
Servings 3 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Lamb’s lettuce as a hearty autumn meal

This mixture combines fresh leaves with warm potatoes and fried mushrooms. Quartered egg goes on top. Well-dried lettuce and ingredients cooled to lukewarm keep the leaves from wilting immediately. The quantity makes three meal servings.

Lunch Autumn Recipes Potatoes Vegetables

Recipe

Lamb’s lettuce with warm potatoes, mushrooms and egg

Fresh lamb’s lettuce with warm potato cubes, browned mushrooms and hard-boiled egg in mustard and cider vinegar dressing.

Ingredients

3 servings

Method

  1. 1

    Prepare

    Wash lettuce thoroughly in fresh water, remove sandy root remnants and spin dry well. Cut potatoes into cubes about 2 cm across. Slice mushrooms.

  2. 2

    Cook potatoes and eggs

    Bring potatoes to a boil with 1000 ml water and 2 g salt and cook over low heat for about 15 minutes until tender but holding their shape. Drain and let steam escape for about 5 minutes. At the same time, hard-boil eggs in remaining 1000 ml water for about 10 minutes after it boils. Cool in cold water, peel and quarter; whites and yolks must be firm.

  3. 3

    Fry mushrooms

    Meanwhile heat 15 g oil in a large pan. Fry mushrooms over medium-high heat for about 8 minutes, turning occasionally, until liquid has evaporated and they brown lightly. Remove from heat and let cool briefly.

  4. 4

    Dress and plate

    Mix cider vinegar, mustard, remaining 10 g oil, remaining 1 g salt and pepper. Gently toss lukewarm potatoes and mushrooms in dressing. Fold lettuce in loosely only just before serving, divide between plates and top each portion with the quarters of one egg. Serve immediately.

Kitchen know-how

Tips for Lamb’s lettuce with warm potatoes, mushrooms and egg

Dry lettuce well

Sand easily remains between small rosettes. Wash repeatedly in fresh water and dry well so dressing sticks.

Add warm ingredients only when lukewarm

Very hot potatoes or mushrooms quickly wilt leaves. Let them steam off briefly and eat immediately after mixing.

Variations

How to adapt this recipe

Replace button mushrooms with the same cleaned weight of oyster mushrooms torn small. Cook fully; flavour and nutritional values change.

Replace lettuce with the same cleaned weight of rocket. Flavour is stronger and nutritional values change.

Nutrition per serving

367kcal
41.0 gCarbohydrates
17.2 gProtein
14.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Lamb’s lettuce with warm potatoes, mushrooms and egg

Potatoes, eggs, mushrooms and dressing can be prepared separately. Add washed dry lettuce only immediately before eating; the warm basic version is served straight away.

The measured salt is in cooking water and dressing. Mushrooms first fry without extra salt and are then seasoned with the dressing.

Yes. Whites and yolks should be fully firm. Exact time depends on initial temperature and size; check before plating.

Waxy potatoes hold their cube shape best when mixed. The ingredient quantity refers to raw peeled weight, rather than already cooked potatoes.

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