Cream Of Potato And Portobella Mushroom |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe really brings out the taste of Portabella Mushrooms and is perfect for a quick lunch with a green salad. Ingredients:
2 portabella mushroom caps |
2 mediumsize potatoes |
two inch stem of fresh rosemary sprigs |
dash of herbs de provence |
ground cayenne pepper to your taste |
salt to your taste |
Directions:
1. Cook potatoes (peeled) until soft (pour 1/2 teaspoon of salt in the water). Just after potatoes are ready, drop leaves of rosemary stem (discard stem) into the pot and let it sit for 5 minutes.
2. Saute chopped portabelle caps about 5 to 6 minutes with herbs de provence in olive oil.
3. Use 20 onz. of the water from the potatoes (let it cool a bit) and pour into a blender.
4. Pour potatoes and mushrooms into the blender and blend.
5. Cook for 5 minutes before serving and add cayenne pepper to taste.
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