Mushroom Purée
Sprinkle the purée with finely chopped chives and serve hot. It pairs well with meat, fish, or as a standalone dish with a side salad.
Sprinkle the purée with finely chopped chives and serve hot. It pairs well with meat, fish, or as a standalone dish with a side salad.
Info
Prep Time:
20mCook Time:
25mDifficulty Level:
Ingredients
- 250 g portobello mushrooms
- 10 g dried wild mushrooms
- 1 clove garlic, grated
- 1 fresh spring onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp cognac
- Salt, freshly ground pepper
- 2 tbsp finely chopped chives for serving
- 1½ kg potatoes
- 200 ml full-fat milk, hot
- 150 g butter, at room temperature
- A pinch of nutmeg
- Salt
Directions
Mushrooms
Soak the dried mushrooms in ½ cup boiling water for 5 minutes. Strain and reserve the soaking water.
Clean the fresh mushrooms, peel off their skins, and slice them.
Toss the fresh mushrooms with olive oil, garlic, onion, salt, and pepper.
Heat a non-stick pan over high heat and sauté the mushroom mixture for 2-3 minutes until their liquid evaporates.
Deglaze with cognac, add the soaked mushrooms and their strained soaking water.
Cook for another 2-3 minutes until most of the liquid evaporates, then remove from heat.
Once the mixture cools slightly, blend it into a smooth puree.
Mashed Potatoes
Peel and cut the potatoes into chunks. Boil them in salted water for about 25 minutes, until soft.
Drain the potatoes and transfer them to a mixer. While still warm, mash them at low speed until smooth.
Gradually add the hot milk, mixing continuously.
Incorporate the mushroom puree into the mashed potatoes.
Add the butter gradually, waiting for each piece to melt and be absorbed before adding the next.
Season with salt and a pinch of nutmeg to taste.
Recipe Tips
Add the butter gradually, letting each piece fully melt into the warm purée before adding more, to achieve a smooth and velvety texture.