In this recipe champignons can be replaced with boletes."
Ingredients Serves 6
- 10.5 oz/300 g champignons
- 21 oz/ 600 g potato
- 1 onion
- 2 cups soy milk
- Salt, pepper to taste
- 3 tbs oil
- Small bunch dill
Peel the potatoes, cut them into medium-sized pieces.
Place the potatoes into a pan, cover with water, bring to a boil, and cook over medium heat until potatoes are very soft. About 7 minutes.
Drain and mash potatoes with a fork.
Peel and cut one medium onion finely.
Cut the mushrooms into slices.
Heat the oil in a frying pan over medium heat, add the onion and saute for 2 minutes.
Add the mushrooms, stew under the lid untill all mushroom liquid disappears, about 10-15 minutes. Stir occasionally.
Blend mushrooms and onion.
Place mushroom puree and mashed potato together, add soy milk, a cup of water, salt and pepper to your taste.
Blend untill perfectly smooth. Serve with chopped dill on top.