John Myers
Mashed Potatoes with Mushroom Sauce
The perfect mashed potatoes with mushroom sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Floury potatoes
- Salt
- 1 Onion red
- 1 Clove of garlic
- 250 g Mushrooms
- 250 g King oyster mushrooms
- 4 Bacon slices
- 2 tbsp Rapeseed oil
- 3 tbsp Butter
- 2 tbsp Tomato paste
- Pepper
- 200 ml Port white
- 300 ml Vegetable broth
- 0,5 bunch Parsley
- 1 tbsp Soy sauce
- 100 ml Milk
- Freshly grated nutmeg
- Peel and quarter the potatoes and cook in salted water. Finely dice the onion and thinly slice the garlic. Clean and quarter the mushrooms. Clean the king oyster mushrooms and cut in half.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Place the slices of bacon side by side on a baking sheet with baking paper. Fry in the hot oven in the upper third of the oven for about 8-10 minutes until crispy.
- Heat the oil in a pan and fry the mushrooms brown over high heat. Add 1 tablespoon of butter, onions and garlic and fry briefly. Add tomato paste and roast. Season with salt and pepper. Deglaze with the port wine and reduce almost completely.
- Add the stock to the mushrooms and let simmer uncovered for 4-5 minutes. Roughly chop the parsley and mix in. Season with soy sauce and pepper.
- Drain the potatoes, let them evaporate in an open saucepan on the switched off stove. Add the butter and milk, mash, season with salt, pepper and nutmeg.
- Arrange the mashed potatoes with the mushroom sauce on plates. Break the bacon into large pieces. Pluck the remaining parsley and distribute on the plates.
Facebook Comments