Nutrition Facts
4 servings
4
Recipe for Princess Cream with porcini mushrooms and hazelnut crunch.
What could be better than a good cream to warm up? A delicious recipe to showcase the Brotherhood of Potato Enthusiasts. Photo credit: Franck Schmitt.
Ingredients
1 Princess Amandine potatoes
600 porcini mushrooms
50 hazelnuts
2 Shallots
5 Parsley
butter
Salt and pepper
Directions
1
Peel the potatoes and cut them into cubes of 1 to 2 cm.
2
Place the pieces in a pot, cover with water, add the broth cube, and cook until the potatoes are very tender. Feel free to add more water as needed during cooking.
3
Clean the mushrooms and cut them into large pieces.
4
Chop the parsley and finely chop the shallots.
5
In a skillet, sauté the shallots in butter, add the porcini mushrooms and cook until they develop a nice golden color. Add the parsley and continue cooking for one more minute.
6
Once the potatoes are cooked, add the mushrooms and the cream, then blend.
7
To finish, chop the hazelnuts, add them to the mixture, and season to your taste.
Ingredients
Ingredients
1 Princess Amandine potatoes
600 porcini mushrooms
50 hazelnuts
2 Shallots
5 Parsley
butter
Salt and pepper
Directions
Directions
1
Peel the potatoes and cut them into cubes of 1 to 2 cm.
2
Place the pieces in a pot, cover with water, add the broth cube, and cook until the potatoes are very tender. Feel free to add more water as needed during cooking.
3
Clean the mushrooms and cut them into large pieces.
4
Chop the parsley and finely chop the shallots.
5
In a skillet, sauté the shallots in butter, add the porcini mushrooms and cook until they develop a nice golden color. Add the parsley and continue cooking for one more minute.
6
Once the potatoes are cooked, add the mushrooms and the cream, then blend.
7
To finish, chop the hazelnuts, add them to the mixture, and season to your taste.
Notes
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