Porcini Mushroom Pan with Mashed Potatoes

5 from 8 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


Porcini mushroom pan:

  • 600 g 3 porcini mushrooms
  • 3 tbsp Butter
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 100 ml Water
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 100 g Cream
  • 1 Cup Sliced ​​parsley

Mashed potatoes:

  • 500 g Potatoes
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tbsp Butter
  • 1 tbsp Cream
  • 4 tbsp Milk
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 big pinch Ground nutmeg


  • Parsley for garnish


Porcini mushroom pan:

  • Clean / brush the stone mushrooms and cut into bite-sized pieces. Peel and dice the onion. Peel and finely dice the garlic cloves. Wash the parsley, shake dry and cut into small pieces. Heat butter (3 tbsp) in a pan, add the onion cubes and garlic clove cubes and fry vigorously / stir-fry. Add the sliced ​​porcini mushrooms and stir-fry / stir-fry. Deglaze / pour with water (100 ml). Let everything simmer / cook until the water has almost evaporated / boiled away. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Pour in the cream (100 g) and reduce everything significantly / reduce it. It should have a creamy consistency. Finally fold in the chopped parsley.

Mashed potatoes:

  • Peel and dice the potatoes, grind them in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and cook for about 20 minutes, drain through a kitchen sieve and return to the hot pot. Add butter (1 tbsp), cream (1 tbsp), milk (4 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and ground nutmeg (1 big pinch) and with Work through / pound the potato masher well.


  • Serve the mushroom pan with mashed potatoes, garnished with parsley.


  • At the moment porcini mushrooms are offered in shops for about 30.00 E per kilogram!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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