The potato is a wild card in the kitchen, since everyone likes and is cheap; since in the times we are, it is appreciated. For our mash of potatoes with mushrooms we will not take more than 25 minutes of preparation. A very easy to prepare recipe. Reading at recipes.net this new recipe to learn how to prepare a different pope puree, with a very original presentation.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to puree potatoes with mushrooms: |
| 400 grams of potato 100 milliliters of evaporated milk 25 grams of butter 400 grams of mushrooms 4 eggs 2 branches of parsley 1 jet of olive oil 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to puree potatoes with mushrooms:
1. We start with puree. To do this, we wash the potatoes and cook them in a saucepan with salt water for approximately 40 minutes or until we see that they are soft. Once they are all cooked, we drain them, peel them and we can crush them or pass them through the pures. Later we add the butter, evaporated milk, salt and pepper. We mix everything until you get a homogeneous puree. Once finished, we keep it in heat through the water bath.
Trick: The cooking time depends on the size of the potato, a way of knowing if it is cooked is clicking with a knife to the center, so you will notice if it is tender.
2. Apart, we take the parsley and chop it, we pass it through the blender with 40 ml. of oil and we reserve it for later.
3. We clean the mushrooms by removing the whole earth very well. We wash them, dry and cut them into thin sheet, saute them in a pan with a few drops of oil for approximately 8 minutes. Once removed from heat we salt and pepper.
4. Now we go with the eggs. We throw a little oil in a pan and heat it to be able to make the grilled eggs. Make them one by one and leave them until the clear is curdled, adding drops of oil if necessary. We remove them with a sparkling to salt and pepper to taste.
5. To mount the plate, we distribute the puree of potatoes that we had prepared in dishes, add the mushrooms and watered with the mixture of oil and parsley that we had previously beaten. We place the eggs on top and, as a last touch of professional chef, we add a washed and dry parsley leaf.
6. This plate of potato puree with mushrooms you can serve as garrison, main dish or eat it at dinner time. And if you want other options of garrisons as elegant as this dish, we recommend you try the puree of gratin potatoes or the tandoori mushrooms.
