Ingredients:
half a tablespoon of olive oil (7.5 ml)
2 cups (tea) sliced shiitake mushrooms (140 g)
2 cups (tea) shimeji mushrooms, separated (140 g)
2 cups (tea) mushrooms, sliced (160 g)
3 tablespoons chopped green onion (15 g)
1 teaspoon salt (5 g)
2 pinches of black pepper (0.4 g)
1 teaspoon mustard (5 g)
2 medium sweet potatoes, cooked and squeezed while still warm (800 g)
4 tablespoons finely grated parmesan cheese (30 g)
Preparation mode:
In a medium skillet, put the olive oil and lead to medium fire to warm up. Add the mushrooms and saute for 5 minutes, or until soft and lightly browned. Add the green onions and season with half the salt, pepper and mustard. Remove from heat and set aside.
In a medium bowl, place the squeezed sweet potato and mix with the remaining salt and half the cheese.
In a medium square refractory (21 cm), place the mushroom sauce and, on top, spread the sweet potato puree, smoothing the surface with the back of a spoon.
Sprinkle over the remaining parmesan and bake in a hot (220 degrees) preheated oven for 15 minutes, or until heated through and lightly browned on the surface.
Remove from the oven and serve immediately.
Ingredients:
half a tablespoon of olive oil (7.5 ml)
2 cups (tea) sliced shiitake mushrooms (140 g)
2 cups (tea) shimeji mushrooms, separated (140 g)
2 cups (tea) mushrooms, sliced (160 g)
3 tablespoons chopped green onion (15 g)
1 teaspoon salt (5 g)
2 pinches of black pepper (0.4 g)
1 teaspoon mustard (5 g)
2 medium sweet potatoes, cooked and squeezed while still warm (800 g)
4 tablespoons finely grated parmesan cheese (30 g)
Preparation mode:
In a medium skillet, put the olive oil and lead to medium fire to warm up. Add the mushrooms and saute for 5 minutes, or until soft and lightly browned. Add the green onions and season with half the salt, pepper and mustard. Remove from heat and set aside.
In a medium bowl, place the squeezed sweet potato and mix with the remaining salt and half the cheese.
In a medium square refractory (21 cm), place the mushroom sauce and, on top, spread the sweet potato puree, smoothing the surface with the back of a spoon.
Sprinkle over the remaining parmesan and bake in a hot (220 degrees) preheated oven for 15 minutes, or until heated through and lightly browned on the surface.
Remove from the oven and serve immediately.
