John Myers
Contents
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Ingredients
Porcini mushroom pan
- 300
- 2
- 2
- 3
- 100
- 4
- 4
- 100
- 1
Mashed Sweet Potatoes:
- 450 g 2 sweet potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 2 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Grated nutmeg
Serve:
- 2 * ½ small tomatoes for garnish
Instructions
Porcini mushroom pan:
- Take the stone mushrooms and parsley out of the freezer just before cooking so that nothing thaws out beforehand. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat butter (3 tbsp) in a pan, add the onion cubes and garlic clove cubes and fry vigorously / stir-fry. Add the frozen boletus and sauté / stir-fry. Deglaze / pour with seltzer water (100 ml). Let everything simmer / boil 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 cooking cream (100 g) and reduce everything significantly / reduce it. It should have a creamy consistency. Finally fold in the chopped parsley.
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes, cook in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (2 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 work through / mash thoroughly with the potato masher .
Serve:
- Serve the mushroom pan with mashed sweet potatoes, each garnished with half a tomato.
