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Porcini mushroom and potato flans

Porcini mushroom and potato flans

Recipe Porcini mushrooms and potatoes flans of on 09-04-2009 [Updated on 28-08-2018]

These flan with porcini mushrooms and potatoes have bewitched me, excellent served as an appetizer, they are prepared in a short time and are very nice to see too. The juxtaposition of potatoes and mushrooms (especially the porcini mushrooms), as you know, is one of my favorites so the recipe is one of my favorites at the moment.
I was looking for a recipe to inaugurate my new souffle molds, I did a lot to get them, and Ele found them and gave them to me, so I dedicate this recipe to her ... frrrr !!!!
But moving on to something else, for those registered on Facebook there is something new, I have created a cooking group, it is called The recipes of Misya and it is open to anyone who wants to be updated on the latest recipes from the blog, to those who want to ask for advice from cooking, exchanging recipes or just having a chat;)
Well so now you can also show me your creations. We read here on the blog or on Facebook, see you later: *

Method

How to make porcini mushroom and potato flans

Peel the potatoes, cut them into chunks and cook them in milk for about 20 minutes.

Soften the dried porcini mushrooms in warm water for 20 minutes.

As soon as the potatoes are ready, drain them, mash them in a potato masher and collect the puree in a bowl.
Add the butter, grated Parmesan, a pinch of salt and nutmeg.

Mix well with a wooden spoon.
Brown the garlic in a little oil and brown the squeezed mushrooms together with the parsley.

In the bowl with the mashed potatoes, add the chopped mushrooms and the diced scamorza cheese. Mix until you have a homogeneous mixture.

Grease the ceramic molds and pour the mixture into it.

Bake the potato and porcini mushroom pies in a preheated oven and bake at 180 ° C for about 20 minutes.
Remove from the oven and serve still hot.


Porcini mushroom and potato flans - Recipes

The cabbage
Remove the outer leaves of the cabbage, cut it in half and then in quarters. Slice it very thinly, wash it and pour boiling water over it. Leave it in the water for about 5 minutes: the cabbage simply has to soften. Drain it, pass it briefly under cold water, drain it again, squeeze it with your hands and dry it on a cloth.

The bechamel
Blend the milk with the flour, salt, pepper and nutmeg. Pour it into a saucepan where you put the butter to melt over low heat. Bring to a boil, always stirring with a wooden spoon. After boiling for about 3 minutes, the sauce will have thickened and will be ready.

Potatoes
Boil the potatoes, peel them and pass them through a potato masher. Reduce them to pur & egrave with 25 g of butter, salt and pepper and a couple of tablespoons of grated Parmesan.

The flan
Grease a baking pan (I use a 24 cm square pan and it seems ideal in terms of size). Mix the cabbage and the béchamel. Add a handful of grated Parmesan cheese.
Transfer to the pan and cover with the mashed potatoes: the simplest way is to use damp hands and proceed as if you were doing a patchwork. Using a wet spatula (or the back of a spoon or fork) press on the pur & egrave so as to & ldquosegnarlo & rdquo and crease it a little: this is to favor a more roasted top, that is more appetizing.
Put in a hot oven (180 ° C) for 30-40 minutes or until it appears golden. Serve after 10 minutes to allow time for the internal volcanic temperatures to drop: otherwise the tongue will burn out.


Wednesday 16th December 2009

Potato flans and porcini mushrooms

Gift goal: almost achieved! My aim, my challenge with myself was to be able to buy all the gifts (not that there are many this year, having purposely leafless.) In two scarce afternoons and I must say that I almost did it and I am quite satisfied of the things found. Today's afternoon in the center was quite fruitful and we also missed a few trifles for me, kitchen objects, maybe you doubted it? The "All 1 euro" are miraculous, small gold mines: with 15 euro I went out with a bag of stuff to destroy my hands and sparkling eyes. Of course, it was hard to resist in front of niche groceries, household goods, my favorite little shops of trinkets and objects for the home. but by virtue of necessity, the wallet has already been put to the test sufficiently.

While I'm standing here with one eye open and the other holding arm in arm with Morpheus, I'll tell you what I made a few weeks ago, that is a potato and porcini mushroom flan that is the end of the world. You start from the assumption that I am a huge lover of potatoes ("Arietta is now a fan of Potatoes", to put it in the Feizbukkian lexicon) and porcini mushrooms, so I will not be at all objective in my judgment. or maybe yes? The fact is that this flan, a sort of baked enriched puree, is simply divine: enveloping, stringy, creamy, moving, spoon after spoon. Its scent reminded me of the famous "rice bomb" of the Modena Apennine hotel where every summer I stayed with my grandparents as a child and the wonderful crepes of the "Vignola" restaurant at the Festa dell'Unità in Modena: I must deduce that both contained dried porcini mushrooms or that I am a tad lightning bolt ?!

The inspiration for the recipe comes, once again, from Misya: I served them as a single-portion appetizer but I think they are also perfect as a side dish, perhaps prepared in a single dose and served in an elegant white porcelain dish or one more. rustic terracotta pan (I get chills just thinking about it, if I touch something unglazed terracotta I get goosebumps and risk fainting, I swear!).

SFORMATINI OF POTATOES AND PORCINI MUSHROOMS

Ingredients for 4 flans:
350 grams of yellow-fleshed potatoes (net weight from scraps)
200 ml of milk
10 gr of dried porcini mushrooms
30 gr of butter
20 gr of Parmesan cheese
60 gr of scamorza (or other dark cheese, such as taleggio or brie)
1 clove of garlic
extra virgin olive oil to taste
a few leaves of parsley
nutmeg, to taste
a pinch of salt

Peel the potatoes, weigh them to obtain the quantity required by the recipe and cut them into pieces, put them in a saucepan with the milk and cook them for about 20 minutes over low heat, stirring frequently: they must be tender. Meanwhile, soak the dried porcini mushrooms in a bowl of warm water for 20 minutes.

As soon as the potatoes are cooked, drain them (only if they have stored liquids) and mash them in a potato masher, collecting the purée in a bowl. Add the butter, grated Parmesan, a pinch of salt and nutmeg, mixing well with a wooden spoon.

In a non-stick pan, brown the garlic clove, the well-squeezed mushrooms and a few parsley leaves with a drizzle of oil. Coarsely chop the mushrooms with the mezzaluna and add them to the mashed potatoes with the diced scamorza. Stir until you get a homogeneous mixture, possibly adding a little milk to soften everything.

Grease the single-portion ceramic molds and pour the mixture into them, squeezing and leveling with the back of the spoon. Put the potato and porcini mushroom flans in a preheated oven at 180 & # 176 and cook for about 20 minutes. Remove from the oven and serve still hot.


Porcini mushroom and potato flans - Recipes

48 comments:

I only discovered Jerusalem artichoke last year but I immediately fell in love with it, the cream must be very good, I haven't tried it yet.
Too bad to be allergic to mushrooms, I who love them would suffer a lot from not being able to eat them.
Congratulations on your creations, Santa is always my favorite. Good day

I love them too, this recipe was & quottutta for me & quot) (Sabrina did that cupcake eheheheheeh)

My mother always prepared them but in stew and to say that they are good is to say little or nothing. I will try this soup, with mushrooms then it will be very good!
hello silvia and have a good day,
serene

I know Jerusalem artichoke very well because my grandmother odette (the French grandmother) used to cook it very often in very different ways as soon as I can I will make a gratin that she prepared with topinambur exceptional. beautiful cupcakes you made. I hug you.

I prepare it often, it is a bit laborious to clean but it is very good right? a big kiss

I know Jerusalem artichoke but I have never cooked it so far. Interesting this velvety, I like mushrooms, you really enticed me. Hello, good day.

I have never eaten Jerusalem artichoke. you always teach me a lot of things. I also have to try it because it seems to me that it is really good. and how beautiful the preparations you made for the course. Really good. I would love to be able to follow something like that too. With the many food bloggers that are there, I am always amazed that I have no friends with a passion for cooking who sometimes want to venture into some special preparation with me. darnit. Good day.


BOILED POTATOES:

To prepare the POTATO TORTINI AND MUSHROOMS start by cooking the potatoes. Pour some water into a saucepan and add the potatoes. Bring it to a boil and add the salt. Boil for about 25 minutes, until they become soft.

At the end, drain them and mash them with the potato masher. There is no need to peel them.

COOK THE MUSHROOMS:

Meanwhile, cut the mushrooms into slices and cook them in a pan, in a drizzle of olive oil with the garlic clove.

Salt and pepper, season with chopped parsley.

PREPARE THE DOUGH:

Pour the mashed potatoes into a bowl and add the butter, grated cheese, a pinch of salt, pepper and nutmeg. Lastly, the egg. Mix everything well.

MAKE THE TORTINI:

Grease and sprinkle with breadcrumbs, 4 single-portion aluminum molds.

Fill them halfway with the potato mixture. In the center, make a hollow and insert part of the sautéed mushrooms and a cube of provolone or mozzarella.

Fill the molds with more mashed potatoes. Sprinkle the surface of each POTATO AND MUSHROOM TART with a little breadcrumbs.

COOK:

Transfer each POTATO AND MUSHROOM PIE in preheated oven at 200 ° and cook for about 30 minutes. They must become golden and crunchy.

SERVE:

When done, take out each POTATO AND MUSHROOM TART and turn it out onto a serving dish.

Serve each POTATO AND MUSHROOM TART immediately after, still warm and with a creamy and racy heart. If you want, you can decorate it with a sautéed mushroom or a parsley leaf.


Potato and porcini flans

For the recipe of the potato and porcini flans, peel and slice the shallot and place it in a baking dish with 3 tablespoons of oil and a grind of pepper, then put it in the microwave pot. max. for 3 minutes. Peel the potatoes, then slice them very thinly.

Spread them on the shallot and cook in the microwave. max. for other 2 & # 8242. Slice the mushrooms, peeled, and add them to the potatoes, giving another 2 & # 8242 per pot. max. Sprinkle with half a glass of milk and flavor the preparation with a pinch of salt, two tablespoons of grated Parmesan cheese and a bunch of finely chopped parsley. Cover the dish with a sheet of cling film and pass it in the microwave to pot. max. for 5 & # 8242. Grease 8 porcelain serving molds, cover the bottom with greaseproof paper, then divide the potatoes into them, which must be thoroughly dry (if they are not, let them dry over high heat on the stove). Microwave, uncovered, cooking for another 4 & # 8242 per pot. max.

Let it cool before unmolding. Serve the flans with homemade tomato sauce, hot.


Ingrediants

  • half a kg of potatoes
  • 1 kg of porcini mushrooms
  • 70 gr breadcrumbs to taste
  • parsley to taste
  • 50 gr parmesan
  • oil to taste
  • Salt to taste.
  • pepper as needed.

Preparation

Start preparing the potatoes, wash them very well under running water, peel them and cut them into slices that are not too thick. Clean the porcini mushrooms with a damp cloth and cut the largest into slices that are not too thin. Our suggestion is to use porcini mushrooms because, using other qualities such as rossiti, it is necessary to boil them, thus greatly extending the preparation time.

Pour a little oil into a pan, possibly rectangular, and then place a first layer of potatoes. It is important at this stage to create a homogeneous layer without voids and season everything with a little salt and pepper. Now create the second layer using the mushrooms, we suggest you abundant in such a way as to balance the presence of mushrooms with that of the potatoes which would otherwise be in excess. Proceed also in this case to season with salt and pepper.

After arranging the mushrooms, create a last layer of potatoes, taking care to make it very rich. It is possible to create multiple alternating layers between potatoes and mushrooms, it all depends on the amount of ingredients you have available and your personal taste.

Pour the breadcrumbs into a plate, add it to the parsley, black pepper and parmesan, then sprinkle the mixture on the potatoes on the surface and using a spoon, make everything uniform, covering every space. Using your hands, throw a little water on the pan, without exaggerating, it will be useful for cooking potatoes. Bake everything for 45 minutes at 180 ° in a preheated oven.


Simply Good

Until now we have never included a risotto in our blog. Actually one of us really loves cooking and above all enjoying this dish. In particular we like to adjust with slightly unusual ingredients of the great traditional recipes. In this case we offer you a really tasty and delicious variant of the super classic risotto with porcini mushrooms. We have in fact added some potato cubes, a little liquid cream, a few slices and I won't tell you the goodness! We therefore present this really appetizing recipe to give an edge to your classic risotto.

Fry the onion, cut very finely, in the oil and butter. When it is almost browned, add the white wine and let it cook over low heat for 15 minutes. Then add the rice and toast it for 2 minutes. Cook for 10 minutes, gradually pouring the broth and stir. Now add the porcini and potato sauce and continue cooking for another 7-8 minutes. Turn off the heat and stir in the parmesan and slices. Let it rest for 2 minutes and serve.
Advice: if you like to taste a few pieces of potato and mushroom on the palate, keep a few spoons aside and add it on top of the rice after serving it.

With this recipe we participate in the contest "All potatoes"
of Laura's blog "Pane e Olio".


Porcini mushroom and potato flans - Recipes

I met Francesca a couple of months ago on a cooking forum. He was asking for recipes for his web magazine, Beautilful !. For her I thought of this appetizer, which ended up in the October issue and which she liked so much that I propose to publish an entire menu every month! I certainly could not hold back, so it is with great pleasure that I announce the birth of my column "La cucina di Valentina". You can find me every month on Beautiful !, along with many tips to beautify your home curated by Angela, fashion proposals, interviews and much more. Follow us! Thanks Francesca!

Clean the mushrooms and chop them coarsely. Cook them in a saucepan with the butter and a little chopped parsley until all the water they lose is completely evaporated and salted.

Divide the yolks from the whites. In a bowl, beat the egg yolks with the cream, add the Parmesan or Grana, salt and pepper. Add the mushrooms, keeping some aside for decoration.

Beat the egg whites until stiff with a pinch of salt and add them to the preparation, stirring gently from the bottom upwards so that they do not disassemble.

Grease some single-portion molds and pour the mixture into them, filling about 3/4 full.

Cut the Fontina into not too small cubes and dip one in the center of each mold.

Bake at 200 & # 176 for 10 - 15 minutes. Serve decorating the dish with the mushrooms left aside and a sprinkling of parsley.


Mushroom and zucchini pie

Tick ​​the mushrooms, wash them very carefully and let them drain for about 10 minutes.

Immediately after, in a non-stick pan, heat the oil and let the garlic brown, which you will remove immediately after cooking.

Add the sliced ​​mushrooms and cook over high heat for about 7 minutes, mixing them carefully.

Finally add the parsley, salt, pepper and mix.

In the meantime, tick the courgettes, wash them carefully, dry them with absorbent kitchen paper and cut them into slices.

In another non-stick pan, let the oil heat up and brown the onion previously peeled and rinsed under running water.

Then add the courgettes, salt, pepper and cook for about 7-8 minutes over high heat, stirring often.

When cooked, let them cool and pour them into a large bowl together with the mushrooms, then add the eggs and mix gently.

Finally, roll out (on a surface sprinkled with flour) the puff pastry using a rolling pin and line a greased round pan.

Stuff the bottom with the filling obtained and cook in a preheated oven for about 40 minutes at 200 degrees, checking the cooking from time to time.