Yield
6 servings

This alluring entrée has three parts: a roasted mushroom cap as its base, a buttery mashed potato middle, and an unctuous mushroom sauce that's like meat--which, by the way, you won't miss.

How to Make It

Step 1

Prepare Morel Sauce.

Step 2

Cook chopped potatoes in boiling salted water to cover 20 minutes or until tender. Drain potatoes, and set aside.

Step 3

Meanwhile, prepare Roasted Portobello Caps.

Step 4

Sauté garlic in butter in a large saucepan over medium heat until butter and garlic are golden. Add milk, salt, and pepper. Bring to a simmer; remove from heat, and add potatoes. Mash with a potato masher until almost smooth.

Step 5

To serve, spoon Yukon Gold Mash into Roasted Portobello Caps; top with Morel Sauce. Garnish, if desired.

Christmas with Southern Living 2000

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