Mashed potatoes and pumpkin with shiitake mushrooms
Votes: 3
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mashed potatoes and pumpkin with shiitake mushrooms - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g potatoes, peeled and cut into four equal parts
- 120 g melted butter
- 1 cup of hot milk
- 450 g pumpkin, peeled, seeded and diced
- 350 g shiitake mushrooms, sliced
- Vegetable oil
- Chopped parsley
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Cooking the dish according to the recipe:
- Place the potatoes in a saucepan, add cold water until half-covered. Add 1 teaspoon of salt. Cover the saucepan and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender. Drain, cover the saucepan with a clean towel, and let it sit for 3 minutes to allow the towel to absorb the steam.
- Add melted butter, hot milk, salt to taste to the potatoes and mash until smooth.
- Fry shiitake mushrooms in a frying pan under a lid in vegetable oil until golden brown.
- Boil the pumpkin in salted water for 8 minutes. Drain the water and mash the pumpkin pulp into a puree.
- Mix the mashed potatoes with the pumpkin puree, top with fried shiitake mushrooms and sprinkle with chopped parsley.
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