First of all, we cut the Eringi into cubes, cut the mushrooms into slices. Then cut the onion and carrot into small cubes. Then we send the vegetables to the pan, add olive oil and fry until golden brown. While the vegetables are roasting, cut the potatoes into small cubes. Then season the vegetables with dry garlic, black pepper, salt, mushroom broth. We put the potatoes there, fill it with water and cook for 25 minutes.