Autumn is the season for mushrooms. When we combine another great seasonal product of fall, the sweet potato, with local mushrooms, you get the freshest seasonal dish. Success guaranteed! That's how you make
INGREDIENTS (for 4 servings)
500 g potatoes for cooking, if you do not want to add sweet potato
1 large sweet potato. If using these in your recipe, reduce the amount of potatoes to 250 g.
Freshly ground black pepper
Nutmeg for grating
3 tbsp butter
500 ml of cream
400 g different mushrooms (chanterelles, boletus ...)
2 tablespoons of extra virgin olive oil
180 ml port wine
1 coffee cup of beef or vegetable stock
- Wash and cook the potatoes and sweet potato, skin on, in salted water until tender, but without falling apart.
- Once cooked, drain and peel warm. Place the butter in a large saucepan or pot and add the peeled and chopped potatoes. The heat from the potatoes will cause the butter to melt easily so it can be incorporated into the mash.
- Puree the potato with a fork and add the cream little by little, until the desired consistency is reached. Season with salt and black pepper and add some freshly grated nutmeg. Set aside.
- Heat the oil and fry the cleaned mushrooms (do not forget that mushrooms shrink). Season with salt and pepper and remove from the pan.
- In the same pan used to cook the mushrooms, add the port and the stock.
- Cook over medium heat until the mushrooms have shrunk slightly. Serve a base of mashed potatoes and, on top, the mushrooms with the remaining sauce from the pan.