Mashed potatoes with portobello mushrooms and minced meat are a perfect snack that can be eaten easily and quickly in two to three bites.
Materials for six servings:
6 Portobello mushrooms
100 ml (1/2 teacup) white wine
Salt, pepper
400 gr. ground beef
200 gr. (2 pieces) dry onions
Two cloves of garlic
100 ml (1/2 teacup) extra virgin olive oil
150 ml (3/4 teacup) white wine
Salt, pepper, allspice
For the Mashed Potatoes
1kg baking potatoes, peeled and quartered
3 cloves garlic, peeled, or to taste (Optional)
1 cup milk
2 tablespoons butter
salt and ground black pepper to taste
Procedure
Step 1
Wash, clean, and remove the stems from the mushrooms. Sprinkle them with 100ml of white wine and a little olive oil, add salt and pepper, and put them in a strong preheated oven until they soften. Drain them and put them in a Pyrex glass with 1 cup of milk.
Step 2
Cut the onions and garlic into pieces and fry them in the olive oil together with the minced meat. Deglaze with the white wine, add 1 1/2 cups of water, salt, pepper, and allspice, and simmer until all the liquid evaporates.
Step 3
For the mashed potatoes: Bring a large pot of salted water to a boil. Add potatoes and garlic, lower heat to medium, and simmer until potatoes are tender, 15 to 20 minutes. When the potatoes are almost finished, heat milk and butter in a small saucepan over low heat until butter is melted. Drain potatoes and return to the pot. Slowly add warm milk mixture, blending it in with a potato masher or electric mixer until potatoes are smooth and creamy.
Add 100 grams of the mashed potatoes to the minced meat mixture and stuff the mushrooms.
Step 4
Spread the rest of the mashed potatoes on top with a cornet, and bake in a preheated oven at 180 degrees fan force for 30 minutes until the potatoes turns golden in colour. Sprinkle with grated cheese.
READ MORE: Manitarosoupa – Greek mushroom soup.