Mushroom Mash

Dish for 4 people

Ingredients:

• 1 kg potatoes
• 600 g pre-sliced champignons
• 300 g frozen chopped onions
• 20 g frozen garlic or 4 cloves
• 2 x 10 g (1 L) vegetable bouillon cubes
• 250 ml cooking cream (8% fat)
• 100 g grated parmesan
• Thyme, salt, pepper
• Optionally, lemon
• Optionally, 4 eggs

Tip: A fried egg is a good side.

Tip: Replace up to 400 g of the potatoes with other vegetables and boil them together. Frozen cauliflower needs no peeling, add it for the last 8 minutes. Celeriac and parsnip go well with the mushrooms.

Steps:

1. Boil the potatoes, see Mashing below.
2. While they boil, fry the mushrooms hard in a pan until the water is gone and they brown.
3. Add the onions and garlic and fry until soft.
4. Add the cream, bouillon and thyme, and let it simmer for a few minutes.
5. Mash the potatoes with the parmesan.
6. Stir the mushroom mix into the mash and add salt and pepper to taste.
7. Fry the eggs in the mushroom pan.
8. Serve with an egg on top and squeezed lemon over each portion.

Mashing:

1. Cut the potatoes into halves or quarters of about the same size so they cook evenly. You don’t need to peel them, the skin mashes in fine.
2. Boil for 15 to 20 minutes, until a knife slides in with no resistance.
3. Strain, keep a cup of the water, put them back in the pot, and leave them for a minute so the steam dries them.
4. Crush with a potato masher or a fork until smooth. If they are too stiff, add a splash of the water. Then stir in the parmesan.

Don’t use a stick blender or food processor, they make the potatoes gluey.

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