Layered Mashed Potatoes with Duxelles

Layered Mashed Potatoes with Duxelles Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
For a splurge, replace 1 tablespoon butter in the potatoes with 1 tablespoon truffle oil. Remove and discard stems from the shiitake mushrooms. Assemble and chill the dish up to a day ahead; microwave at HIGH 10 minutes or until heated.

Yield:

9 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 24 %
Fat 6.5 g
Satfat 3.8 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 6.6 g
Carbohydrate 41.6 g
Fiber 4.3 g
Cholesterol 40 mg
Iron 1.2 mg
Sodium 418 mg
Calcium 68 mg

Ingredients

Duxelles:
6 ounces cremini mushrooms
6 ounces shiitake mushroom caps
1 tablespoon butter
1 1/4 cups finely chopped onion
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
Potatoes:
3 1/2 pounds cubed peeled Yukon gold potato
3/4 cup 2% reduced-fat milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
Cooking spray
Chopped fresh flat-leaf parsley (optional)

Preparation

To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add onion, and cook 3 minutes, stirring frequently. Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally. Combine 1/2 cup milk and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.

To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain and return potato to pan. Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.

Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture. Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated. Garnish with parsley, if desired.

Note:

Lorrie Hulston Corvin,

Cooking Light

November 2003
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