Yukon Gold Mash with Morel Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This alluring entrée has three parts: a roasted mushroom cap as its base, a buttery mashed potato middle, and an unctuous mushroom sauce that's like meat-which, by the way, you won't miss. Ingredients:
morel sauce |
6 medium yukon gold potatoes, peeled and coarsely chopped (2 1/2 pounds) |
roasted portobello caps |
2 cloves garlic, sliced |
1/4 cup butter or margarine, melted |
1 1/4 cups milk |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
garnish: fresh thyme sprigs |
Directions:
1. Prepare Morel Sauce.
2. Cook chopped potatoes in boiling salted water to cover 20 minutes or until tender. Drain potatoes, and set aside.
3. Meanwhile, prepare Roasted Portobello Caps.
4. Sauté garlic in butter in a large saucepan over medium heat until butter and garlic are golden. Add milk, salt, and pepper. Bring to a simmer; remove from heat, and add potatoes. Mash with a potato masher until almost smooth.
5. To serve, spoon Yukon Gold Mash into Roasted Portobello Caps; top with Morel Sauce. Garnish, if desired.
|
|