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.

Recipe by Cooking Light November 2003


Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary test

9 servings (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

246 calories; calories from fat 24%; fat 6.5g; saturated fat 3.8g; mono fat 1.9g; poly fat 0.4g; protein 6.6g; carbohydrates 41.6g; fiber 4.3g; cholesterol 40mg; iron 1.2mg; sodium 418mg; calcium 68mg.