Cream mushrooms in the potato rim

Name: Cream mushrooms in the potato rim
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2 kg Potatoes; 7-10 Tbsp Salt; 2 Onions; 2 Garlic cloves; 800 g Mushrooms; 150 g Carrots; 1/2 bunch Thyme; 1/2 bunch Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp freshly ground black pepper; 150 g Fresh cream; 350 ml Milk; 20 g Butter or margarine; 7-10 Tbsp freshly grated nutmeg; 25 g freshly grated Parmesan cheese; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.2 kg Potatoes
7-10 Tbsp Salt
2 Onions
2 Garlic cloves
800 g Mushrooms
150 g Carrots
1/2 bunch Thyme
1/2 bunch Parsley
2 TABLESPOONS Oil
7-10 Tbsp freshly ground black pepper
150 g Fresh cream
350 ml Milk
20 g Butter or margarine
7-10 Tbsp freshly grated nutmeg
25 g freshly grated Parmesan cheese
7-10 Tbsp Grease

Directions

1
Wash the potatoes thoroughly, peel, halve and wash again. Bring to the boil in salted water and cook for about 25 minutes. In the meantime peel and finely dice onions and garlic.
2
Clean the mushrooms and halve them as desired. Clean, wash and dice the carrots. Wash thyme, dab dry and pluck the leaves from the stems. Wash parsley, dab dry and chop finely.
3
Heat the oil in a frying pan and fry the mushrooms all around. Add onions, garlic, carrots and 3/4 of the thyme and fry for another 2-3 minutes. Add half of the parsley. Season with salt and pepper.
4
Mix crème fraîche and remaining parsley and season with salt and pepper. Bring milk and fat to a boil briefly. Drain the potatoes, add milk bit by bit and mash with a potato masher.
5
Season to taste with salt and nutmeg. Spread the potatoes on the edge of a greased ovenproof dish. Put mushrooms in the middle, add crème fraîche and sprinkle with parmesan. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes.
6
Remove from the oven and sprinkle with remaining thyme.