INGREDIENTS

• 6 spring onions
• 1 head of garlic
• 3 tbsp sunflower oil
• 600 g baby potatoes
• 300 g brown button mushrooms
• 200 g white button mushrooms
• 1 tsp fleur de sel
• ½ tsp pepper
• 1 tsp tarragon

HOW TO MAKE IT

1. Clean the spring onions. Cut the head of garlic in half. Heat the sunflower oil in the STAUB Sauté Pan (24 cm.), then add the whole onions and the garlic.
2. After 2 MIN, add the baby potatoes, washed and cut in half lengthwise.
3. Add the fleur de sel, pepper and tarragon. Mix well, then cover and cook for about 20 MIN, stirring from time to time. The potatoes should be almost cooked.
4. Meanwhile, clean the mushrooms. Leave them whole or cut them in half, depending on their size.
5. Add the mushrooms to the sauté pan. Cover again and continue cooking for about 10 MIN.
6. When ready to serve, top the skillet with a few thin slices taken from the green part of the onions.

Tip

For this potato and mushroom skillet, choose baby potatoes of a similar size to help ensure even cooking in the STAUB Sauté Pan.