Fine Mushrooms in Puree Edge

Summary

Ingredients

• 1 kg potato (s)
• 250 g carrot (s)
• salt and pepper
• nutmeg
• 300 g mushrooms
• 200 g chanterelles
• 1 onion (s)
• 0.5 ½ bunch parsley
• 2 tablespoons oil
• butter
• 125 ml milk
• 1 egg (s)
• 50 g mountain cheese

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Instructions

1. Peel, wash and cut the potatoes and carrots into pieces. Cover and cook together in salted water for about 20 minutes.
2. Clean the mushrooms, wash them if necessary and pat dry. Cut large mushrooms a little smaller. Peel the onion and chop finely. Wash and chop the parsley (except for something for the garnish). Fry the mushrooms vigorously in portions in the hot oil. Fry the onions briefly. Stir in the parsley, add all the mushrooms again and season with salt and pepper.
3. Drain and roughly mash the potatoes and carrots, stirring in 2 tablespoons of butter and 1/8 l of milk. Season the puree with salt, pepper and nutmeg.
4. Grease a baking dish (approx. 30 cm long) with butter. Spread the puree in it and make a well in the middle. Spread the mushrooms in the hollow and press lightly. Mix the egg with 5 tablespoons of milk. Season with salt and pepper and pour over the mushrooms. Rub the cheese over it.
5. Put the casserole dish in the preheated oven and bake everything at 200 ° C, convection 175 ° C, gas: level 3, 15-20 minutes. Garnish with the parsley set aside.
6. Black Forest ham goes well with it.