Shiitake mushrooms and pumpkin puree – detailed recipe cooking. 
The photodishes: Cana Okada Time: 1 hour. 20 minutes. Difficulty: Easy Portions: 4 The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. potatoes, peel and cut into four equal parts
- 120 gr. melted butter
- 1 tbsp. hot milk
- 450 gr pumpkin, peel and seed, chop cubes
- 350 gr shiitake mushrooms, cut into slices
- Vegetable oil
- Minced parsley
Recipes with similar ingredients: potatoes, milk, pumpkin, pumpkin nutmeg, shiitake mushrooms, portobello mushrooms, parsley
Recipe preparation:
- Put the potatoes in a pan, pour cold water so that if she half covered potatoes. Add 1 tsp. salt. Cover the pan and bring to a boil over high heat. Reduce the heat and boil the potatoes until it becomes soft. Drain water, cover the pan with a clean towel and leave for 3 minutes., so that the towel absorbs steam.
- Add melted butter, hot to potatoes milk, salt to taste, crush until smooth masses.
- Fry mushrooms in a pan under a lid in vegetable oil shiitake, until golden brown.
- Boil the pumpkin in salted water for 8 minutes. Drain and grind the pulp of pumpkin in mashed potatoes.
- Mix mashed potatoes with pumpkin puree, put on top fried shiitake mushrooms and sprinkle with chopped parsley.
