Mashed potatoes and the fried champignons are just ideal culinary tandem. But classical puree will be not always appropriate on a table.
Ingredients:
- Champignons – 700 g;
- Milk - 100 ml;
- Salty cucumbers - 5 pieces;
- Potatoes - 4 tubers of the average size;
- Desi - 120 g;
- Vegetable oil or olive - 5 tablespoons;
- 1 bunch of parsley;
- Black sprinkling pepper;
Preparation:
- Wet champignons for 20 minutes in cold a little salty water then to clean and wash in flowing water. At each mushroom it is accurate to separate a leg.
- In a frying pan to warm oil, there to send hats from champignons, to add salt, pepper, it is a little milk. Weary on average fire of 10 minutes.
- Meanwhile to overwind legs of champignons then to send to a frying pan with previously warmed 70 grams of a desi. Fry before emergence of a flush.
- To properly wash up potatoes, to smooth out a peel. Send tubers to a pan and fill in with the added some salt water. Cook to full readiness.
- Rumple boiled potatoes then accurately to shake up the blender or the mixer to an air state, gradually adding the remains of a butter and milk.
- Wash out parsley in cold water, separate leaves from small stalks.
- Connect ready mashed potatoes to the fried mushroom forcemeat and leaves of greens, it is good to mix. Fill each mushroom hat with a stuffing.
- Wash a baking plate cold water pickle, cut with circles with which it is necessary to fill mushrooms.
- Preparations of snack need to be sent to in advance warmed oven up to 160 degrees, vyderzhivat15 minutes, after to cool and it is possible to serve the dish to a table.