Cheese Potato Puff with Dried MushroomsMore potato recipes from Lisa's Vegetarian Kitchen:
10 large potatoes, chopped
1 1/2 teaspoons of sea salt
3/4 cup of butter
2 cups of extra old cheddar cheese, shredded
28 grams of dried mushrooms (I used a mixture of oyster, portobellos, and lobster shrooms)
1 cup of milk
a scoop of sour cream
2 large eggs, beaten
1/2 teaspoon of hot pepper flakes
1/2 cup of Parmesan cheese, shredded
1 tablespoon of fresh chives, finely chopped
Grease a large casserole dish with butter.
In a large pot, boil the potatoes, along with 1 teaspoon of salt until they are fork tender. Drain well, transfer to a large bowl and mash.
While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and set aside.
Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the cheddar cheese, 1/2 teaspoon of salt, mushrooms and milk. Simmer until smooth. Fold into the potatoes along with the sour cream and beaten eggs and a sprinkle of hot pepper flakes.
Transfer to the prepared casserole dish and sprinkle with half of the chives and Parmesan. Bake in a preheated 350 degree oven, uncovered, for 40 - 50 minutes or until puffy and nicely browned on top. Garnish with the remaining Parmesan and chives and serve hot.
Roughly 8 servings.
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Audio Accompaniment: Haunt Me by Tim Hecker