Toasted Bread with Mashed Potatoes and Sautéed Porcini Mushrooms

Name: Toasted Bread with Mashed Potatoes and Sautéed Porcini Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: German
Ingredients: 250 g waxy potatoes; Salt; 2 large slices of rustic rye bread; 20 g butter; 150 g porcini mushrooms; 1 tbsp Olive Oil; 1 tsp freshly chopped thyme; black pepper (ground); 60 ml milk; nutmeg; thyme (for garnish)

Prep: 15min

| Servings: 4 | Cook: 30min

Topped bread with mashed potatoes and sautéed porcini mushrooms is a recipe featuring fresh ingredients from the Toasted Bread category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g waxy potatoes
Salt
2 large slices of rustic rye bread
20 g butter
150 g porcini mushrooms
1 tbsp Olive Oil
1 tsp freshly chopped thyme
black pepper (ground)
60 ml milk
nutmeg
thyme (for garnish)

Instructions

1.
Wash the potatoes and steam them for about 30 minutes.
2.
Spread thick layers of butter on the bread slices and cut them in half. Clean the porcini mushrooms, slice thinly, and sauté them in hot oil for 1-2 minutes. Sprinkle with thyme and season with salt and pepper.
3.
Peel the cooked potatoes, mash them with a potato masher, and gradually stir in warm milk until a smooth purée forms. Season with salt and nutmeg. Pinch small mounds of the purée onto the bread halves. Arrange the mushrooms on top and garnish with thyme before serving.