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Borage, king oyster and portobello mushrooms and potato

Ingredients

  • Borage
  • King oyster mushrooms
  • Portobello mushrooms
  • Fuentes onion
  • Olive oil
  • Potatoes
  • Milk
  • Butter
  • Salt
  • Nutmeg
  • Black pepper

Instructions

  • Cut the borage and bring it to boil. Cook to your liking. Place it in cold iced water and reserve.
  • Peel and chop the onion. Lightly fry over a low heat in olive oil until soft.
  • Chop the mushrooms and sauté them with olive oil. When al dente, add the cooked onions and borages.
  • Lightly fry altogether to allow the flavors to mix.
  • Peel, cut and boil the potatoes leaving the starch in the pot.
  • Add some milk and mix with the blender until thick and creamy.
  • Add grated nutmeg, black pepper and a pinch of salt and continue mixing until achieving a fine puree.

Notes

To Assembly: Place the mashed potatoes in a soup plate. Arrange the other vegetables on top. Garnish with a little oil and some salt flakes.