Nutrition Facts
4 servings
4
Recipe for Sautéed Potatoes, Mushrooms, Spinach, Pears, Gorgonzola, and Walnuts
No Reviews
A sweet and savory stir-fry that smells like autumn.
Ingredients
850 baby potatoes
4 olive oil
300 fresh spinach leaves
250 fresh mushrooms
2 pears
160 gorgonzola cheese
80 nuts
Salt and pepper
Directions
1
Rinse and brush the potatoes. Wash and cut the mushrooms into quarters and clean the spinach. Peel the pears and slice them thinly.
2
In a non-stick skillet, pour in the olive oil and heat over high heat. Add the potatoes, season, and mix well. Cover and cook for 3 minutes over high heat. Stir and continue cooking covered over medium heat for 20 minutes.
3
Add the spinach and mushrooms to the pan. Continue cooking uncovered over medium heat for an additional 5 minutes.
4
To finish, cut the cheese into cubes. Add the nuts, cheese cubes, and pears to the skillet, then serve hot.
Ingredients
Ingredients
850 baby potatoes
4 olive oil
300 fresh spinach leaves
250 fresh mushrooms
2 pears
160 gorgonzola cheese
80 nuts
Salt and pepper
Directions
Directions
1
Rinse and brush the potatoes. Wash and cut the mushrooms into quarters and clean the spinach. Peel the pears and slice them thinly.
2
In a non-stick skillet, pour in the olive oil and heat over high heat. Add the potatoes, season, and mix well. Cover and cook for 3 minutes over high heat. Stir and continue cooking covered over medium heat for 20 minutes.
3
Add the spinach and mushrooms to the pan. Continue cooking uncovered over medium heat for an additional 5 minutes.
4
To finish, cut the cheese into cubes. Add the nuts, cheese cubes, and pears to the skillet, then serve hot.
Notes
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helene_m93
Sure! Please provide the text you'd like me to translate. -
Vero31
Super invigorating dish with delicate flavors. Pear and blue cheese is always a delight.
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