John Myers
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Porcini Mushrooms with Eggs, Creamed Spinach and Mashed Potatoes
The perfect porcini mushrooms with eggs, creamed spinach and mashed potatoes recipe with a picture and simple step-by-step instructions.
Porcini mushrooms with eggs:
- 300 g Porcini mushrooms TK (collected, cleaned and cut yourself)
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 2 piece Eggs
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 0,5 tsp Ground turmeric
- 0,25 Cup Sliced parsley
Creamed spinach:
- 400 g Frozen creamed spinach
- 50 g ½ Zwiebel
- 1 Knoblauchzehe
- 1 tbsp Butter
- 1 tbsp Sunflower oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
- 2 tbsp Cooking cream
Mashed potatoes:
- 400 g / rest / see my recipe: *) Mashed potatoes
Serve:
- 2 * ½ Strauchtomate zum Garnieren
- 2 Spitzen Basilikum zum Garnieren
Porcini mushrooms with eggs:
- Beat eggs and whisk with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and ground turmeric (½ teaspoon). Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan, add the frozen porcini mushrooms and fry / stir-fry. Spread the beaten eggs over the top and slide everything back and forth with the pan slider until the eggs are set. Finally sprinkle with the cut parsley and stir.
Creamed spinach:
- Peel and finely dice the onion and clove of garlic. Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a saucepan. Sweat the onion cubes with the garlic clove cubes, add the frozen spinach and let thaw slowly. Stir it from time to time so that it doesn’t burn. Season with coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and freshly grated nutmeg (1 big pinch). Finally add / fold in the cooking cream (2 tbsp).
Mashed potatoes:
- Heat the mashed potatoes in the microwave. *) Schnitzel XXL with mushrooms and mashed potatoes
Serve:
- Serve stone mushrooms with eggs, creamed spinach and mashed potatoes, each garnished with half a vine tomato and a tip of basil.
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