Potato with Cream and Porcini Soil
Appetizers • European
Description
Potato with cream and porcini soil
Ingredients
- Potato 20 oz
- Aspen mushrooms 0 oz
- Safflower Oil 0 fl oz
- Pickled Cauliflower 0 oz
- Onion 0 oz
- Leek 5 oz
- Citrus Zest Mix 0 oz
- Dill 0 oz
- Pumpkin seed oil 0 oz
- Hazelnut 0 oz
- Rye Bread 5 oz
- Ground Coffee 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Blend bread, nuts, seeds, ground coffee, 10 grams of dried mushrooms, coffee, a pinch of salt and pepper, and 15 ml of oil in a blender.
Step 2
Soak the remaining mushrooms for one and a half to two hours and then cook for one hour in 0.5 liters of water. Season with salt and pepper, then blend until smooth.
Step 3
Bake the potatoes at 285°F for about one and a half hours. Scoop out the flesh with a spoon, making a small opening in the side. Mash it into a puree, adding sautéed leeks, salt, pepper, and zest. Fill the skins with the mixture. In the center of the plate, pour the sauce and place diced cucumber and onion on top, followed by breadcrumbs made from bread and mushrooms, and then the stuffed potatoes and dill.
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