Teresa Rebelo proposal, author of the blog Lume Brando, for the month of February is a surprising Mushroom Pie.
During 12 months, 12 exclusive recipes section we present you with a vegetarian recipe, ideal for the whole family.
Ingredients (for 4-5 people)
For the puree:
1200 g potatoes (consider the potatoes peeled for this weight)
200 ml of milk
50 g of butter
Salt as needed
Black pepper as needed
Nutmeg as needed
For the filling:
300 g assorted fresh mushrooms, roughly chopped
3 tablespoons of dehydrated mushrooms (Ex.: boletus)
1 chopped onion
1 grated carrot
¼ white cabbage, cut into julienne
3 minced garlic cloves
1.5 tablespoons of port wine
1 tablespoon balsamic vinegar
olive oil as needed
salt as needed
black pepper as needed
Butter or oil for brushing
1 beaten egg
RODI products used in the preparation of this recipe:
Kitchen sink: Box Lux 50 Grey
Tap/mixer: Line MN 807 B
Accessory: Glass chopping board
For the puree, peel and cut the potatoes into pieces.
Place them in the bowl of the food processor, add the milk, and season with salt, freshly ground black pepper, and a bit of nutmeg. Cook at 90º C for about 30 minutes [if cooking in a pan, use water instead of milk until the potatoes are covered and drain at the end of cooking, before adding the butter].
Add the butter – if you think it’s too thick, add a bit more milk -, mix well, taste to rectify the seasonings, and blend to obtain a puree. Meanwhile, break the dehydrated mushrooms into pieces, place them in a small bowl and cover them with boiling water. Reserve.
Take a pan to the fire and put a good base of oil. Add the chopped onion, let it soften, and add the chopped garlic. When it’s popping, add the grated carrot. Let it cook a little and add the julienned heart cabbage.
Add the fresh mushrooms, cook for a while, then season with salt and black pepper. Add the Port wine and the balsamic vinegar and let it settle. Finally, add the dried mushrooms, while hydrated, as well as the liquid, obtained.
Stir well, cook for a few more minutes, taste, and adjust seasonings if necessary. Meanwhile, turn the oven to 180º C. Grease a baking dish with butter or oil and make the first layer of puree.
Spread the mushroom filling on top and finish with the remaining puree. Brush with beaten egg and bake in the oven for about 20-25 minutes or until hot and golden. Serve with a green salad or steamed vegetables.
Tip: you can replace white cabbage with heart cabbage or leek and add other vegetables, such as zucchini, for example.