Fine mushrooms in a puree border

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g carrot(s)
• salt and pepper
• nutmeg
• 300 g mushrooms
• 200 g chanterelles
• 1 onion(s)
• ½ bunch parsley
• 2 tbsp oil
• butter
• 125 ml milk
• 1 egg(s)
• 50 g mountain cheese

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sophisticated gratin, something for mushroom lovers

Peel, wash, and chunk the potatoes and carrots. Cover and cook together in salted water for about 20 minutes. Clean the mushrooms, wash if necessary, and pat dry. Cut large mushrooms into smaller pieces. Peel and finely dice the onion. Wash and chop the parsley (except for a little for garnish). Sauté the mushrooms vigorously in hot oil in batches. Briefly fry the onions. Stir in the parsley, add all the mushrooms back in, and season with salt and pepper. Drain the potatoes and carrots and roughly mash, stirring in 2 tablespoons of butter and 1/8 l of milk. Season the mash with salt, pepper, and nutmeg. Grease a baking dish (about 30 cm long) with butter. Spread the mashed potatoes in the dish and make a well in the center. Arrange the mushrooms in the well and press down lightly. Beat the egg with 5 tablespoons of milk. Season with salt and pepper and pour over the mushrooms. Grate the cheese over the top. Place the casserole dish in the preheated oven and bake at 200°C (fan 175°C, gas mark 3) for 15-20 minutes. Serve garnished with the reserved parsley. Serve with Black Forest ham.