Truffle, Morel and Sweetcorn Mash

Name: Truffle, Morel and Sweetcorn Mash
Yield: Serves 4
Ingredients: 10 g (¼ oz) dried morel mushrooms; 1 x 10 g (¼ oz) fresh black truffle, thinly sliced; Salt and freshly ground black pepper; 25 g (1 oz) unsalted butter; 2 slices of white bread, crusts removed, cut into fingers; 150 ml (¼ pint) full-fat milk; 100 ml (3½ fl oz) double cream; 750 g (1 lb 10 oz) floury potatoes, peeled and cut into chunks; 2 corn on the cob, husks removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A rather gastronomic mash, made with fresh black truffles and wild mushrooms. It’s particularly good with chicken and beef.

Ingredients

10 g (¼ oz) dried morel mushrooms
750 g (1

Side dish
Vegetarian

Method

Soak the dried mushrooms in 120ml (4fl oz) hot water for 1 hour, then drain and chop roughly. Set aside.

Place the potatoes in a pan, cover with cold water, then add a little salt and bring to the boil. Reduce the heat and simmer until tender. Meanwhile, using a small, sharp knife, shuck the kernels from the corn cobs. Place in a pan, cover with the milk and bring to the boil. Reduce th