This recipe is a vegetarian autumnal dish, tasty and rich in aromas and flavors.
The enveloping, sweet, and aromatic flavor of porcini mushrooms pairs perfectly with the delicate notes of potatoes.
The garlic and oil-flavored croutons further enhance the cream, making it even more inviting.
However, the real star of this dish is the Bosema Blend EVO oil, which elegantly complements the flavors.
It’s not just a simple condiment, but the beating heart of this delicious recipe.
Ingredients:
8 medium-sized potatoes
• 1 clove garlic
• 400 grams fresh porcini mushrooms (*)
• 60 grams grated Sardinian pecorino or Parmigiano Reggiano
• Bosema Blend Extra Virgin Olive Oil from Sandalia
• Salt
• Freshly ground black pepper
• Nutmeg
• 500 ml vegetable broth (1 onion,2 carrots,1 celery stalk)
- 8 medium-sized potatoes
- 1 clove garlic
- 400 grams fresh porcini mushrooms (*)
- 60 grams grated Sardinian pecorino or Parmigiano Reggiano
- Bosema Blend Extra Virgin Olive Oil from Sandalia
- Salt
- Freshly ground black pepper
- Nutmeg
- 500 ml vegetable broth (1 onion,2 carrots,1 celery stalk)
(*) If you prefer, you can replace them with dried porcini mushrooms, taking care to soak them in hot water to revive them.
Ingredients for the crostini:
- 2 stale bread rolls, cut into slices
- 2 garlic cloves
- Parsley
- 4-5 tablespoons Bosema Blend EVO oil
Rinse the potatoes under running water and boil them in a pot. Once cooked, peel them and pass them through a sieve.
Clean the porcini mushrooms: using a small knife, remove the soil from the stem ends and wipe away any debris with a damp cloth. Never rinse porcini mushrooms under running water, as they will absorb too much water and spoil. Slice them thinly and place them in a pan with a drizzle of Bosema Blend EVO oil and a clove of garlic. Cook over medium heat for about ten minutes, then season with salt and chopped parsley.
Place the mashed potatoes in a saucepan and gradually add the vegetable broth. Bring to a boil and add the grated Pecorino Sardo or Parmigiano Reggiano, season with salt, pepper, and a pinch of nutmeg.
Cut stale bread slices and brush them with a sauce made with finely minced garlic, 3-4 tablespoons of oil, and a little parsley. Bake them in the oven for 5-10 minutes to brown.
Pour the potato cream into small terracotta bowls and arrange the mushrooms in the center, finishing with a drizzle of Sandalia Bosema Blend Extra Virgin Olive oil.
We serve the cream accompanied by a bowl of croutons on the side.
Our cream of potatoes and porcini mushrooms with garlic and oil croutons, enriched with Bosema Blend EVO oil, is ready to be enjoyed!