Potatoes stuffed with mushroom cream

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Potatoes stuffed with mushroom cream

Potatoes stuffed with mushroom cream


Potatoes stuffed with mushroom cream
Potatoes stuffed with mushroom cream
Ingredients
Number of servings
-
4
+

4 floury potatoes

3 tablespoons of olive oil

2 pink shallots

150 g button mushroom

Chiselled parsley

Chopped basil

60 ml fresh cream (preferably thick)

30 g butter

Grated Gruyère cheese

Pepper from the mill

Salt



Preparation 
TOTAL TIME: 1H30
Preparation: 30 min
Cooking time: 1 h
Step 1
Preheat the oven to 210 °C for 10 minutes.
Step 2
Wrap the potatoes in aluminium foil and prick them with the teeth of a fork in several places.
Step 3
When the potatoes are cooked, slice an upper part lengthwise, then empty them of their pulp and set aside in a bowl. Keep the empty parts.
Step 4
In a frying pan, heat the oil over medium heat and sauté the shallots and finely chopped mushrooms with the parsley for 6 minutes. Season well.
Step 5
Reduce the gas to low heat and add half of the cream, extend the cooking time for 2 minutes. Stir in the potato pulp, butter and cream residue, season and mix.
Step 6
Stuff the empty potatoes with the mixture and sprinkle with grated cheese and basil, then bake in the oven for 5 minutes.
Step 7
Serve immediately.
Author's note
Add more or less parsley to taste. Serve two potatoes per person.

I add my grain of salt




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