Mashed potatoes with freeze-dried morels
l'Essentiel
Easy - 20 Min
- Dish type : Morels
- Difficulty : Easy
- Preparation time : 20 min
- Cooking time : 20 min
- Recipe family : Gourmet but quickie
- Cost : €20.30
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Morilles lyophilisées - 6 g | €10.15 |
Ingredients (4 servings)
- 1 kg potatoes (mashed)
- 150 ml semi-skimmed milk
- 50 ml crème fraîche
- 20 g butter
- 12 g Borde freeze-dried morels (2 jars)
- Salt/pepper
- 2 pinches of nutmeg
Preparation
- Wash the potatoes, peel them and cut them into cubes. Immerse the potato cubes in a pot of salted water for about 20 minutes. Place them in a container and purée them with an electric mixer or masher.
- Add warm water to the jars of freeze-dried morels, shake and count to 20. Reserve the morels and keep the rehydration water.
- Heat the butter in a frying pan and then add the morels for 4-5 minutes (keep 4 for decoration).
- Cut the rest into small pieces and place them back on the heat with 1 tablespoon of crème fraîche. Cook for 2 minutes, while the cream thickens.
- Combine remaining crème fraîche and milk. Let heat.
- Add 2/3 of this preparation to the mashed potatoes. Stir.
- Gradually add the rest and the rehydration water according to the desired consistency of the mashed potatoes.
- Add the morel pieces and the cream.
- Season with salt, pepper and grated nutmeg (2 pinches).
- Serve the mashed potatoes and add a morel per plate for decoration.
HAVE YOU TRIED THIS RECIPE?
Share a photo of your dish with #maisonborde