Cream mushrooms in potato bed

Name: Cream mushrooms in potato bed
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2 kg Potatoes (e.g. mainly waxy); 7-10 Tbsp salt, white pepper; 2 medium-sized onions; 2 Garlic cloves; 750 g Mushrooms; 1-2 (approx. 150 g) Carrots; 1/2 bunch Thyme and parsley; 2 TABLESPOONS Oil; 350 ml Milk; 1 tablespoon (20 g) butter/margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 100 g Fresh cream; 2-3 TABLESPOONS grated parmesan cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.2 kg Potatoes (e.g. mainly waxy)
7-10 Tbsp salt, white pepper
2 medium-sized onions
2 Garlic cloves
750 g Mushrooms
1-2 (approx. 150 g) Carrots
1/2 bunch Thyme and parsley
2 TABLESPOONS Oil
350 ml Milk
1 tablespoon (20 g) butter/margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
100 g Fresh cream
2-3 TABLESPOONS grated parmesan cheese

Directions

1
Peel, wash and halve the potatoes. Cook in salted water for about 20 minutes
2
Peel and finely dice the onions and garlic. Clean, wash and halve the mushrooms according to size. Peel, wash and chop the carrots. Wash herbs, chop finely
3
Fry the mushrooms in hot oil while turning. Add onions, garlic and carrots. Fry for another 3-4 minutes. Stir in 3/4 of the thyme and half of the parsley. Season with salt and pepper
4
Heat milk and fat. Drain and mash the potatoes. Pour in the milk. Season to taste
5
Pour the mashed potatoes into a greased casserole dish. Put mushrooms in the middle. Mix crème fraîche, rest of parsley and parmesan, season. Spread on the mushrooms. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for 20-25 minutes. Garnish with rest of thyme