John Myers
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Mashed Potatoes with Chicken Leg, U. Porcini Mushroom Sauce
The perfect mashed potatoes with chicken leg, u. porcini mushroom sauce recipe with a picture and simple step-by-step instructions.
Poultry flails
- 1 whole Chicken drumstick was left
The porcini mushroom sauce
- 3 fresh from the forest Porcini mushrooms & red caps
- 200 Milliliters Cream 30% fat
- 1 half Onion
- 3 Discs Grilled pork belly
- 1 Teaspoon. Butter
- 1 teaspoon Homemade vegetable paste
- 1 teaspoon Salt (I like to take fleur de sel
- 1 teaspoon As you wish
Mashed potatoes
- 5 middle Floury potatoes
- 2 liter Water
- 2 liter Upon need
- 3 good dinner Butter
- Salt
- Nutmeg Nut ger.
Chicken leg
- Was there still one left, my husband got minced meat patties. Hence the amount of potatoes.
- Peel the potatoes in cold water, only add the salt when the water is boiling. Let it cook until tender. In the meantime make the sauce (and the meat patties)
The porcini mushroom sauce
- Halve the onion and cut into very small cubes, as does the bacon. Steam the onions with a small teaspoon of butter and add the bacon. Cut the cleaned porcini mushrooms into small pieces and add them. Brown with, deglaze with the cream, stir, reduce a little. Then taste it. Add a teaspoon of vegetable broth (which I made myself) and before I forget I added a few drops of a lime.
The potato mash
- As I said, boil the potatoes until soft, pour them off, add the good butter, a sight when it melts away. Pour in the milk (I pour cold milk) and coarsely mash, season with salt and nutmeg. With it a lamb’s lettuce, ready
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