Puree on Mushroom Cream


Rating: 2.8 / 5.00 (10 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

Ingredients:
















Instructions:

For the mash on mushroom cream, first peel the potatoes, cut them into pieces and boil them in salted water until soft.

Cut mushrooms into quarters, leek into rings, bacon into thin strips.

Heat oil in a pan, fry mushrooms for about 10 minutes. In a second pan heat oil, fry bacon strips, add leek rings and fry a little and add to mushrooms.

Add creme fraiche and milk to mushrooms, stir and simmer for 1 minute. Season with salt and pepper and pour into a baking dish.

Press potatoes through a potato ricer, season with salt and nutmeg, add butter and sour cream and mix everything well with a blender.

Pour mashed potatoes on top of mushroom cream and spread until smooth. Sprinkle mountain cheese on top.

Bake in the preheated oven at 180°C convection oven for 40 minutes. Serve the puree on mushroom cream immediately hot.

Preparation Tip:

Serve fresh green salad with the puree on mushroom cream.

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