Porcini Mushroom Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 large potato (s)
- 0.5 ½ cup milk
- cream
- salt
- butter
- 20 g porcini mushrooms, dried
- 2 shallot (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces and cook for about 20 minutes.
- Soak the boletus in water and let it swell. After 10 minutes, remove the mushrooms from the water, rinse with cold water and drain, then chop them into small pieces. Also chop the shallots and sauté them in butter with the mushrooms. Drain the potatoes. Warm up some milk slightly (we do this in the microwave).
- Mash the potatoes. Add the cream, milk and butter as required, depending on how firm the puree should be, and stir. Salt the puree to taste. Add the mushrooms and shallots to the mashed potatoes and stir in.
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