- 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
Cream of Mushroom & Potatoes with Parmigiano Reggiano
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
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
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