John Myers
Ingredients for 4 servings:
- 2 kg wild mushrooms (chestnut mushrooms, pearl mushrooms and whatever else you can find)
- 2 onions
- 1 ½ kg potatoes
- Salt
- pepper
- Caraway seeds
- 250 g butter
- some milk
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Mushroom and potato mash Vogtland style
Carefully clean the wild mushrooms (wash any that are heavily soiled) and cut into pieces. Dice the onion. Melt a little butter in the pan and slowly fry the mushrooms and onion with salt, pepper, and caraway seeds. This takes a while, as all the water needs to be released from the mushrooms. Add butter occasionally to prevent sticking. How much butter you need is up to you. When the mushrooms are done frying, season again with salt and pepper. Peel the potatoes and cook them in salted water, drain well, and mash them with a little butter and a dash of milk until mushy. Stir in the mushrooms and enjoy! We always make this dish in the fall, and the whole family loves it. If you like meat, try it with meatballs or steak.
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