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Mushroom and Herb Puree

Author
Cookinero 4 Apr 2025
4620
Mushroom and Herb Puree

Mashed potatoes with mushrooms and greens will be a great side dish for any meat dish. You can also serve mashed potatoes prepared according to this recipe for a Lenten or vegetarian meal. If you do not want to use champignons, replace them with other mushrooms, fresh or frozen.

How to cook Mushroom and Herb Puree

Step 1

Mushroom and Herb Puree

Place potatoes in boiling water and cook until tender.

Step 2

Mushroom and Herb Puree

Heat a frying pan with vegetable oil. Chop the onion finely. Cut the champignons into random pieces. Fry the onion and champignons in a frying pan for 7-9 minutes over medium heat until done. Then remove from heat.

Step 3

Mushroom and Herb Puree

Drain the water from the potatoes, peel them and put them in a deep bowl or saucepan. Add salt and pepper to taste. Mash with a masher or fork.

Step 4

Mushroom and Herb Puree

Add fried mushrooms with onions and finely chopped herbs to the potatoes.

Step 5

Mushroom and Herb Puree

Mix the puree with the mushrooms and herbs.

Mushroom and Herb Puree - FAQ About Ingredients, Baking Time and Storage

Yes! Cremini, shiitake, or portobello mushrooms work well as substitutes. Just adjust cooking times if they are denser or have higher moisture content.
Simply use a plant-based butter or oil instead of any dairy-based ingredients, and ensure all other components are vegan-certified.
Thyme, rosemary, or parsley complement the earthy flavors of mushrooms beautifully. Feel free to experiment with your favorites!
Store it in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to refresh the texture.
Yes, but the texture may change slightly. Freeze in portions for up to 1 month. Thaw in the fridge overnight and reheat before serving.
It pairs wonderfully with grilled meats, roasted vegetables, or as a base for a savory bowl. Try it alongside a green salad for balance.
Cauliflower makes a great low-carb substitute. Steam or boil it until tender, then mash as you would with potatoes.
Add a splash of cream, milk, or vegetable broth while mashing. For a dairy-free option, try coconut milk or almond milk.
Absolutely! Make it up to a day in advance, store in the fridge, and reheat gently before serving. Stir in a little extra liquid if needed.

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