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For the puree, peel the potatoes, wash them well under running cold water and boil them in salted water.
After boiling the potatoes, drain the water from them and add the butter or margarine, let it melt, then mix the potatoes with the mixer at high speed, adding the warm milk in a thin thread until you get a creamy puree.
I put the frozen mushrooms in a pan with 100 ml of water and 3 tablespoons of olive oil.
I covered the pan until the mushrooms were completely thawed, I added the chopped kapia pepper and I let the mushrooms with the pepper cook in oil.
I poured the cooking cream over the mushrooms, I reduced the fire and I diluted in 50ml the cold teaspoon of starch, then I incorporated it in the food from the pan.
Season with salt and pepper to taste, sprinkle with freshly chopped green parsley and serve the mushroom sauce with sour cream and mashed potatoes.
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