John Myers
Ingredients for 4 servings:
- 1 kg potatoes
- salt and pepper
- 300 g mushrooms
- 200 g mushrooms (oyster mushrooms, alternatively button mushrooms)
- 1 m.-sized onion(s)
- 100 g bacon, streaky, smoked
- 1 tbsp oil
- 1 tbsp flour
- 325 ml milk
- 150 g whipped cream
- 1 tsp vegetable broth
- 3 tbsp butter
- 1 egg yolk
- 125 ml water
- nutmeg
- 1 tbsp milk
- Fat for the mold
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Tastes delicious as a starter, but can also be served as a side dish
Peel, wash, and cut the potatoes into large pieces. Cover and boil in salted water for about 20 minutes. Trim or clean the mushrooms and halve them depending on their size. Peel and finely dice the onions. Dice the bacon. Heat oil in a pan. Fry the bacon until crispy and remove. Fry the mushrooms in the bacon fat for about 5 minutes, turning occasionally. Season with salt and pepper (I only added a little extra salt because the bacon is already salty). Dust the mushrooms with flour and sauté briefly while stirring. Stir in 125 ml water, 125 ml milk, cream, and stock. Bring to a boil and simmer for about 5 minutes. Add the bacon. Season with salt and pepper. Heat 200 ml milk with 2 tablespoons of butter. Drain the potatoes, let them steam briefly, and then mash them finely. Pour in the milk mixture and mix thoroughly. Season with salt and nutmeg. Let the mashed potatoes cool slightly. Fill a piping bag with approximately 7 tablespoons of the mashed potatoes. Divide the remaining mashed potatoes between 4 small, greased, ovenproof dishes (or 1 large dish). Arrange the mushrooms on top. Pipe small “pointed caps” from the remaining mashed potatoes onto the mushrooms. Whisk the egg yolk and 1 tablespoon of milk together and brush the mashed potatoes over the mushrooms. Bake in a preheated oven (electric oven: 200°C, fan: 150°C, gas mark 3) for approximately 15-18 minutes.
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