John Myers
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Porcini Mushroom Mashed Potatoes with Bottle Bovists
The perfect porcini mushroom mashed potatoes with bottle bovists recipe with a picture and simple step-by-step instructions.
Porcini mushroom mashed potatoes
- 200 g Porcini mushroom – just a stem here
- 300 g Potatoes
- Salt
- Some Milk
- Butter
Fried bottle dusters = Boviste
- Bottle dusters
- Rapeseed oil
- Salt
- Leaf parsley
- 1 Onion
- For the puree, boil the potatoes, peel them and mash them with the potato press. Mix with warm milk and season with salt. Cut the porcini mushroom stalk into very small pieces (pitted objects are also very suitable for this) and fry them in a little butter. Season with salt and stir into the mashed potatoes. Add a little butter and keep it warm.
- Halve the Boviste or cut into slices and fry in rapeseed oil until golden brown. Then season with salt.
- Cut the onion into thin rings and toast in a little butter or oil.
- Serving: Put the puree in the middle of the plate and put a few onion rings on top. Drape the boviste all around. Sprinkle with finely chopped parsley. Finished.
Note to the Bovists
- The fuzzy mushrooms are very perishable mushrooms. They should be used as long as they are white on the inside, later the inner workings dissolve and disintegrate into spore dust. If you want to store the Boviste for a day, you should cut it in half, as this will delay the ripening process.
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