The fields, after a warm, wet summer, may be full of mushrooms for the creation of a wide range of lovely vegetable dishes. This dish can be made with farmed mushrooms but will inevitably lose some of its flavour. Dried mushrooms, especially the Italian porcini – or dried ceps – are available in most good delicatessens.
Boil or steam the peeled potatoes. While they are cooking, melt half the butter in a pan and cook the sliced mushrooms with the garlic. Raise the heat at the end to evaporate some of the liquid.
Purée the cooked potatoes and stir in the beaten eggs, the seasoning and the parsley with the remaining butter. Butter a
While the mould is cooking make the sauce. Drain the mushrooms. Reserve the liquid and make up to
‘Mashed potato is the gentile’s chicken noodle soup. It’s nature’s tranquilliser. I take it instead of Valium.’
Love after Lunchby Andrew Payne.
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