Potatoes with cream and earth from aspen mushrooms
4 servings
120 minutes
Potato with cream and soil from aspen mushrooms is a harmony of earthy and rich flavors. The dish draws inspiration from European gastronomy, where aspen mushrooms with their deep woody aroma become a key element. Baked potato with a delicate creamy filling is complemented by crumbly 'soil' made from bread, nuts, and coffee, creating a play of textures. A light acidity from lemon zest and the freshness of dill provide balance to the dish, while the spiciness of pickles and onions adds brightness. This is an exquisite and refined recipe that combines the simplicity of rustic ingredients with the elegance of restaurant presentations. Perfect for culinary experimenters looking to discover new dimensions of taste.
1
Blend bread, nuts, seeds, ground coffee, 10 grams of dried mushrooms, coffee, a pinch of salt and pepper, and 15 ml of oil.
- Rye (black) bread: 150 g
- Hazelnuts (forest nuts): 30 g
- Pumpkin seeds: 30 g
- Ground coffee: 5 g
- Dried orange-cap boletus: 25 g
- Ground coffee: 5 g
- Salt: to taste
- Ground black pepper: to taste
- Sunflower oil: 35 ml
2
Soak the remaining mushrooms for 1.5-2 hours and boil for 1 hour in 0.5 liters of water. Add salt and pepper, then blend.
- Dried orange-cap boletus: 25 g
- Salt: to taste
- Ground black pepper: to taste
3
Bake the potatoes at 140 degrees for about one and a half hours. Scoop out the flesh with a spoon after making a small hole in the side. Mash into puree, add sautéed leek, salt, pepper, and zest. Fill the skin with the mixture. Pour sauce in the center of the plate and add diced cucumber and onion, breadcrumbs from bread and mushrooms on top of them, then place potatoes and dill.
- Potato: 600 g
- Leek: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon zest: 3 g
- Pickled cucumbers: 50 g
- Onion: 60 g
- Rye (black) bread: 150 g
- Dried orange-cap boletus: 25 g
- Dill: 5 g
