Mystery mash with 2 kinds of mushrooms

Ingredients:

• 600 g Aviko Super Mash Homemade
• 2 tsp saffron
• 200 g chestnut mushrooms
• 50 g bundle mushrooms
• 150 ml white wine or sherry vinegar
• 3 tbsp sugar
• 75 g Parmesan cheese
• 6 tbsp extra virgin olive oil
• 150 g unsalted butter
• 1 tbsp pine nuts
• 2 tsp lemon zest
• 1 tbsp chives with flowers
• 2 tbsp (mini) basil tops

Method

Preparation: 25 minutes

• Finely chop the saffron and soak in 3 teaspoons of warm water for 5 minutes.
• Wipe the chestnut mushrooms clean and cut them into thin slices. Loosen the bundle mushrooms, wipe clean and put them in a bowl.
• Put the wine vinegar with the sugar in a saucepan. Dissolve the sugar over low heat. Pour the sweet and sour marinade over the bundle mushrooms and let cool.
• Grate the cheese. Sprinkle a mound of 4 tablespoons of Parmesan cheese on the BBQ or in a dry frying pan. Let the cheese melt and bake into 4 crispy cookies. Let the crispy cheese cool.
• Prepare the mashed potato according to the instructions on the packaging. In a frying pan, heat 2 tablespoons of olive oil. Fry the chestnut mushroom slices for 5 minutes until golden brown and crispy on both sides.
• Melt the butter in a saucepan. Add the pine nuts. Let the butter turn hazelnut brown and remove the beurre noisette from the heat. Season with the lemon zest, salt and pepper. Finely chop the chives.Season the mashed potato with the saffron and soaking liquid, 4 tablespoons beurre noisette, salt and pepper.
• Spoon the mashed potato in a circle onto 4 plates and flatten with the back of a spoon. Insert the crispy mushrooms into the puree.
• Divide the sweet and sour mushrooms over the puree. Drizzle with the last 4 tablespoons of olive oil and sprinkle with the chives, picked chive flowers, (mini) basil and crispy cheese. Spoon the beurre noisette around the mystery puree and serve.

Tip: Soak saffron and store in the soaking liquid, to always quickly and easily flavour puree with saffron.