Layered Mashed Potatoes with Duxelles

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

1. To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.
2. 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.
3. 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.
4. 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.