Photography recipe
Fotografía Chef Signature Chef

 METHOD
  1. Heat the oven to 180ºC.
  2. Boil the potato until soft, then remove from the water and make mash. Rectify with salt.
  3. Separately: sauté all the mushrooms in olive oil; add in the tomato sauce and almond milk. Leave to cook for 3 minutes, then place in a high-sided oven mould.
  4. Put the mash on top of this mixture. Then, add...

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 METHOD
  1. Heat the oven to 180ºC.
  2. Boil the potato until soft, then remove from the water and make mash. Rectify with salt.
  3. Separately: sauté all the mushrooms in olive oil; add in the tomato sauce and almond milk. Leave to cook for 3 minutes, then place in a high-sided oven mould.
  4. Put the mash on top of this mixture. Then, add the cashew cream and place in the oven for 15 minutes (or until golden brown). Remove from the oven and decorate with seeds and flowers.

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Ingredients 4 persons
  • 1 kg “criolla” potato
  • ½ cup almond milk
  • 5 spoonfuls cashew cream
  • 5 spoonfuls homemade tomato sauce
  • 1 cup portobello mushrooms
  • ½ cup orellana mushrooms
  • ½ cup white mushrooms
  • Squash sedes
  • Sunflower seeds
  • Edible flowers.
Recipes. The Cook & Chef Institute