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Layered Mashed Potatoes with Duxelles
 
recipe image
Prep Time: 0 Minutes
Cook Time: 0 Minutes
Ready In: 0 Minutes
Servings: 9
For a splurge, replace 1 tablespoon butter in the potatoes with 1 tablespoon truffle oil. Remove and discard stems from the shiitake mushrooms. Assemble and chill the dish up to a day ahead; microwave at HIGH 10 minutes or until heated.
Ingredients:
6 ounces cremini mushrooms
6 ounces shiitake mushroom caps
1 tablespoon butter
1 1/4 cups finely chopped onion
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
3 1/2 pounds cubed peeled yukon gold potato
3/4 cup 2% reduced-fat milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
cooking spray
chopped fresh flat-leaf parsley (optional)
Directions:
1. To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion, and cook 3 minutes, stirring frequently. Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally. Combine 1/2 cup milk and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
3. To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain and return potato to pan. Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.
4. Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture. Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated. Garnish with parsley, if desired.
By RecipeOfHealth.com