Recipe

Cream Of Potato And Portobella Mushroom Recipe


Cream Of Potato And Portobella Mushroom Recipe Gbvdco / All my dishes
2 years ago
This recipe really brings out the taste of Portabella Mushrooms and is perfect for a quick lunch with a green salad.
Prep:15m Cook:5m Servings:4

Gbvdco

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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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Comments

theiris 1 year, 8 months ago said:
This sounds sooooo good, can't wait to try. All my
fav ingredients. thanks for post, Mare


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4.7

Average score: 4.7 / 5
No. of ratings: 3
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