Potato and mushroom pie
By Paula Silva
1 h
4 raciones
Difficulty:
Media
Ingredients
- 1 Kl of creole potato
- ½ cup almond milk
- 5 tablespoons cashew cream
- 5 tablespoons of homemade tomato sauce
- 1 cup portobellos
- ½ cup orellanas
- ½ cup white mushrooms
- Pumpkin seeds
- Sunflower seeds
- Edible flowers
PREPARATION
- Turn on the oven to 180ªC.
- Cook the potato until it is super soft, remove from the water and mash. Add salt to taste.
- Separately sauté all the mushrooms in olive oil, add the tomato sauce and the almond milk, let cook for 3 minutes and take to a high baking pan.
- On top of this mixture add the mashed potatoes. Then add the cashew cream and bake in the oven for 15 minutes or until golden brown. Remove from the oven, decorate with the seeds and flowers.
Paula Silva
I fell in love with Bergner’s products at first sight; and once my food made contact with their fine materials, it was a pleasure for all my other senses too. Cutting edge design and the best...
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