Fine mushrooms in the puree rim

Name: Fine mushrooms in the puree rim
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 7-10 Tbsp 750 g-1 kg potatoes; 2-3 (approx. 250 g) Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 300 g Mushrooms; 200 g Chanterelles; 1 Onion; 1/2 bunch Parsley; 2-3 TABLESPOONS Oil; 2 TABLESPOONS + some butter; 1/8 l + 5 tablespoons of milk; 1 Egg

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp 750 g-1 kg potatoes
2-3 (approx. 250 g) Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
300 g Mushrooms
200 g Chanterelles
1 Onion
1/2 bunch Parsley
2-3 TABLESPOONS Oil
2 TABLESPOONS + some butter
1/8 l + 5 tablespoons of milk
1 Egg

Directions

1
Peel, wash and chop the potatoes and carrots. Cover and cook in salted water for about 20 minutes
2
Clean the mushrooms, wash if necessary and dab dry. If necessary cut a little smaller. Peel and finely chop the onion. Wash and chop the parsley. Fry the mushrooms in hot oil in portions. Fry the onion briefly. Stir in parsley. Season with salt and pepper
3
Drain potatoes and carrots and mash them coarsely, while stirring in 2 tablespoons of butter and 1/8 l milk. Season puree with salt, pepper and nutmeg
4
Grease the casserole dish (approx. 30 cm long). Spread the puree in it, press a depression in the middle. Spread the mushrooms in it and press lightly. Mix egg and 5 tablespoons of milk. Season with salt and pepper. Pour over the mushrooms. Grate cheese over them
5
Bake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes. Garnish with the remaining parsley. Black Forest Ham goes well with it
6
Drink: cool mineral water or dry cider