Ingredients
- 800 g floury potatoes
- 6 stumps of chicory, diced
- Olive oil
- 150 g oyster mushrooms, sliced
- Crop of lamb’s lettuce, washed and chopped roughly
- Skimmed milk or butter
- Season to taste with pepper, salt and nutmeg
Preparation
- Peel and cook the potatoes.
- Braise the chicory in some olive oil.
- Braise the oyster mushrooms briefly at high temperature in a dash of olive oil.
- Mash the potatoes with the chicory, adding a dash of skimmed milk or a pat of butter if desired.
- Mix the oyster mushrooms and lamb’s lettuce into the purée.
- Season to taste with pepper, salt and nutmeg.
Enjoy!
February 28, 2022
