Sunday, December 23, 2012

Mashed Potatoes with Porcini Mushrooms

If you need to make these vegan, like I do, there are a couple brands of vegan sour 'cream' that are really top-notch. My husband can't even tell the difference.

Mashed Potatoes with Porcini Mushrooms

5 lbs russet potatoes
1 cup parsley
1 onion, sliced thinly
5-8 cloves garlic, roasted and chopped
1 cup sour cream, or 'sour cream'
salt and pepper
4-8 Porcini mushrooms*
1/4 cup Butter Olive Oil, plus 2 tbsp
up to 1/4 cup white wine, or vegetable broth

Heat the oven to 475degrees.

Peel the potatoes and chop them into large chunks. Brush with 2 tbsp of the olive oil and sprinkle with salt and pepper. Place in the oven and roast for 20 minutes.

Chop the porcini mushrooms and saute them in the white wine or broth for 5-10 minutes over medium heat. You want them to begin lightly browning, but nowhere near crunchy.

Remove the mushrooms to a small bowl and set aside. In the same pan, add the onions and saute for 10-15 minutes. Their color should deepen to a mild amber and they should be very fragrant. Set aside with the mushrooms.

Remove the potatoes to a large bowl and mash roughly. Add in the sour cream, Olive Oil and garlic. Mash until you reach a consistency that you like. I like my potatoes a bit chunky.

Fold in the onions, mushrooms and the parsley. Serve nice and hot!

*these are available in store

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