Ingredients
- 250 g portobello mushrooms
- 10 g dried wild mushrooms
- 1 clove garlic, grated
- 1 fresh spring onion, finely chopped
- 2 tbsp olive oil
- 1 tbsp cognac
- Salt, freshly ground pepper
- 2 tbsp finely chopped chives for serving
- 1½ kg potatoes
- 200 ml full-fat milk, hot
- 150 g butter, at room temperature
- A pinch of nutmeg
- Salt
Instructions
Mushrooms
- Soak the dried mushrooms in ½ cup boiling water for 5 minutes. Strain and reserve the soaking water.
- Clean the fresh mushrooms, peel off their skins, and slice them.
- Toss the fresh mushrooms with olive oil, garlic, onion, salt, and pepper.
- Heat a non-stick pan over high heat and sauté the mushroom mixture for 2-3 minutes until their liquid evaporates.
- Deglaze with cognac, add the soaked mushrooms and their strained soaking water.
- Cook for another 2-3 minutes until most of the liquid evaporates, then remove from heat.
- Once the mixture cools slightly, blend it into a smooth puree.
Mashed Potatoes
- Peel and cut the potatoes into chunks. Boil them in salted water for about 25 minutes, until soft.
- Drain the potatoes and transfer them to a mixer. While still warm, mash them at low speed until smooth.
- Gradually add the hot milk, mixing continuously.
- Incorporate the mushroom puree into the mashed potatoes.
- Add the butter gradually, waiting for each piece to melt and be absorbed before adding the next.
- Season with salt and a pinch of nutmeg to taste.
Enjoy!
Source: Argiro Barbarigou
