Cream of Mushroom & Potatoes with Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 9th September 2020
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Cream of Mushroom & Potatoes with Parmigiano Reggiano

40 min

This healthy lunch idea can be made fresh or in batches to be frozen for the next few days.

Ingredients

  • 500g mixed mushrooms (button and honey mushrooms)
  • 2 Medium potatoes
  • 1 Shallot
  • Hot vegetable stock as needed
  • 1 Knob of butter
  • Fresh thyme
  • Fresh fennel
  • Fresh sage
  • 3 tbsp. Parmigiano Reggiano, grated
  • Olive oil
  • Salt & Pepper

accompaniment

  • Sliced whole wheat bread
  • Goat’s cheese as needed
  • Aromatic herbs

Method

Remove any soil from the honey mushrooms and the lower part of the stem Cook them for 15 minutes in salted boiling water, skimming the surface often.
Peel the shallot and chop it finely. Sauté the shallot in a pan with the olive oil. When it is transparent add the sliced button and honey mushrooms together with the peeled and diced potatoes.
Cook for a few minutes stirring with a spoon, then cover with the hot vegetable stock. Season with salt and pepper and cook until the vegetables are soft enough to be mashed.
Purée with an immersion beater together with a knob of butter and the grated Parmigiano Reggiano cheese.
If needed, adjust the consistency by adding more hot stock. Ladle into the bowls and garnish with a few honey mushrooms kept aside for garnish and the aromatic herbs.
Add a drizzle of olive oil and serve with the oven-toasted bread slices and goat’s cheese

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.