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- Vegetarian
- MEDIUM
- 40 min
Potato and pore mushroom cream
Ingredients for 4 persons
Potatoes – 300 g
Nonno Nanni Robiola – 200 g
Pore mushrooms – 300 g
Butter – 15 g
Extra virgin olive oil – 20 g
Vegetable broth – 1/2 liter
Leek, white part – 1/4
Salt and white pepper to taste
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Method
Dice potatoes, chop leek and brown it with butter and oil; add potatoes, broth and let them cook. Add pore mushrooms half way cooking and season to taste. After cooking, save a little bit of soup and blend the rest until obtaining a harmonious mixture; add solid part and diced Nonno Nanni Robiola. Garnish with chives, oil and spiced pepper.