Puree is a basic and familiar dish, so it seems difficult to make it sophisticated.
But this is a misconception.
With the right approach, you can prepare an impressive restaurant-quality dish, notes Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
How to Make Incredibly Delicious Mushroom Puree
List of products
- about a kilogram of potatoes;
- two onions;
- one and a half glasses of vegetable broth;
- three spoons of flour;
- 1 boiled beetroot;
- 5 tablespoons of cream;
- a spoonful of mustard and horseradish;
- a small spoon of cumin;
- about 30 grams of butter;
- 250 grams of mushrooms;
- herbs, salt and spices to your liking.
Method of preparation
We immediately send the potatoes to boil until fully cooked. In the meantime, we start working with the remaining ingredients. In one frying pan, heat the vegetable oil and fry one chopped onion.
After a few minutes, add flour and sauté. Then remove the pan from the stove and gradually add the entire volume of vegetable broth. Add salt if necessary.
Return to the fire. Add boiled beetroot, previously chopped into medium-sized cubes. Also add cream, mustard with horseradish and caraway seeds. Stir and turn off the fire.
In a separate frying pan, fry the chopped mushrooms with the second onion in butter.
When the potatoes are ready, drain the water, add warm milk and mash until smooth. Then take a suitable form.
Place the puree in it. Pour the sauce over it, and place the beets approximately in the middle.
Then we add the mushrooms fried with onions.
Bring to readiness in the oven. Bake the puree for half an hour at 190 degrees. You have never tried such an exquisite dish.
Earlier we talked about how to cook stuffed potatoes .
Expert: Julia Arkhipova
