Mashed Potatoes with Blue Cheese and Walnuts, with Parasol Mushroom Schnitzel and Witches

Boil the potatoes and then peel them off. Finely mash with the potato press. Heat the milk and add the freshly squeezed potato mixture. Mix with a little cream and butter, melt the Roquefort and distribute it well (if you don't like it that strong, use a mild Gorgonzola or Cambozola) with a little salt and freshly grated nutmeg to taste.

Crack the walnuts and then chop them into small pieces. Lightly roast and salt without fat.

Prepare a plate with breadcrumbs and the eggs, beaten with salt and pepper. Bread the mushroom hats first in the egg, then in the breadcrumbs. Heat plenty of rapeseed oil in a wide pan and fry the hats until golden brown and crispy on both sides.

Clean the mushrooms and cut them into nice slices. Finely dice the onion and garlic and fry everything together in butter, ... stir every now and then, so the onions don't burn. Season the mushrooms with salt and black pepper and mix with the crème fraîche and cream until creamy.

Place the puree on the preheated plates and sprinkle a few walnuts on top. Add the witch's boletus and the mushroom schnitzel, topped with some finely chopped leaf parsley. Finished.

All mushrooms are collected by yourself, you don't find them in markets, as far as I know ... if you don't dare to approach witch bonsons, you take mushrooms of your choice.