VEGAN

Potato with Cream and Porcini Soil

Appetizers | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Potato with cream and porcini soil

Ingredients

Potato - 21.2 oz
Aspen mushrooms - 0.9 oz
Safflower Oil - 1 fl oz
Pickled Cauliflower - 1.8 oz
Onion - 2.1 oz
Leek - 3.5 oz
Citrus Zest Mix - 0.1 oz
Dill - 0.2 oz
Pumpkin seed oil - 1.1 oz
Hazelnut - 1.1 oz
Rye Bread - 5.3 oz
Ground Coffee - 0.2 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blend bread, nuts, seeds, ground coffee, 10 grams of dried mushrooms, coffee, a pinch of salt and pepper, and 15 ml of oil in a blender.

Step 2

Soak the remaining mushrooms for one and a half to two hours and then cook for one hour in 0.5 liters of water. Season with salt and pepper, then blend until smooth.

Step 3

Bake the potatoes at 284°F for about one and a half hours. Scoop out the flesh with a spoon, making a small opening in the side. Mash it into a puree, adding sautéed leeks, salt, pepper, and zest. Fill the skins with the mixture. In the center of the plate, pour the sauce and place diced cucumber and onion on top, followed by breadcrumbs made from bread and mushrooms, and then the stuffed potatoes and dill.