Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
Mushroom lovers, here’s how to give a festive look to a simple mashed potato, with the pleasant taste of porcini mushrooms.
Porcini mushrooms are a mushroom that has a reputation for being quite expensive, and this is unfortunately the case when we see beautiful fresh porcini mushrooms on market stalls in the fall. But here we use dried porcini mushrooms. 40 grams are enough, about two handfuls, to flavor a simple mashed potato wonderfully. Or 10 grams per person.
All you have to do is rehydrate the porcini mushrooms in milk. Milk which takes on all the aromas of the mushrooms and which will then be used in the puree. I briefly fry the rehydrated porcini mushrooms with a little butter for even more deliciousness. This allows you to reduce it a little by adding the milk that has become completely brown and reduces the risk of having a puree that is too liquid.
That’s it, all that remains is to mash the potatoes which will have been pre-cooked. Mix them with the porcini mushrooms and the dairy products which will have been blended for a smoother result, and add as desired crème fraîche, butter and if the puree is too thick a little more milk.
Rehydrating the dried porcini mushrooms in a dairy product, which can also be a vegetable milk for a lactose-free version, is the same preparation principle as for my recipe for potato gratin (from Rattes du Touquet) with porcini mushrooms.
Mashed potatoes with dried porcini mushrooms
For mushroom lovers, here’s how to give a festive look to a simple mashed potato, with the pleasant taste of porcini mushrooms.
To prevent sleep
Cook the potatoes
Enjoy your food !
Enjoy