Be the first to Gold mashed potatoes with garlic are blended with sauteed onions and morel mushrooms. They are topped with eggs and Parmesan cheese, and then baked. This dish is great for breakfast or dinner. You can use leftover mashed potatoes if you wish, but fresh is fluffier.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 cup dried morels ( 1/2 ounce)
- 1/2 cup boiling water
- 1-1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 6 garlic cloves, peeled
- 1/4 cup extra-virgin olive oil
- 1 large onion, coarsely chopped
- 3/4 cup heavy cream
- Salt and freshly ground pepper
- 4 large eggs
- 1/2 cup freshly grated Asiago or Parmesan cheese
- 1 Tablespoon minced chives
Preparation:
Preheat the oven to 375 degrees F.
In a heatproof bowl, cover the morel mushrooms with the boiling water and let stand for about 15 minutes to soften. Drain the morels, reserving the water; rinse and coarsely chop the morels.
Meanwhile, in a large saucepan, cover the gold potatoes and garlic with water and boil over high heat until tender, about 15 minutes. Drain the potatoes and garlic and return them to the pan. Dry over moderately high heat, shaking the pan for about 1 minute. Work the potatoes and garlic through a ricer or mash them by hand in a large bowl.
In a large skillet, heat the olive oil. Add the onion and cook over low heat, stirring often, until it is soft and golden, about 15 minutes. Add the morels and 1/4 cup of the cream and simmer for 2 minutes. Add the onion mixture to the potatoes along with the remaining 1/2 cup of heavy cream and the reserved mushroom water; season with salt and pepper.
Spoon the potatoes into a buttered shallow 1 1/2 -quart baking dish. Make 4 shallow indentations in the potatoes and break an egg into each. Sprinkle the Parmesan cheese over all. Bake for about 12 minutes, or until the egg whites are set and the yolks are softly cooked. Garnish with the chives and serve at once.
Suggested accompaniment: A spinach, bacon, and mushroom salad
Yield: 4 servings
Note: These oniony mashed potatoes are wonderful morning or night. This recipe is a great way to use up leftovers, but fresh mashed potatoes make a fluffier dish.
Recipe Source: Breakfast in Bed by Jesse Cool (HarperCollins)
Reprinted with permission.
In a heatproof bowl, cover the morel mushrooms with the boiling water and let stand for about 15 minutes to soften. Drain the morels, reserving the water; rinse and coarsely chop the morels.
Meanwhile, in a large saucepan, cover the gold potatoes and garlic with water and boil over high heat until tender, about 15 minutes. Drain the potatoes and garlic and return them to the pan. Dry over moderately high heat, shaking the pan for about 1 minute. Work the potatoes and garlic through a ricer or mash them by hand in a large bowl.
In a large skillet, heat the olive oil. Add the onion and cook over low heat, stirring often, until it is soft and golden, about 15 minutes. Add the morels and 1/4 cup of the cream and simmer for 2 minutes. Add the onion mixture to the potatoes along with the remaining 1/2 cup of heavy cream and the reserved mushroom water; season with salt and pepper.
Spoon the potatoes into a buttered shallow 1 1/2 -quart baking dish. Make 4 shallow indentations in the potatoes and break an egg into each. Sprinkle the Parmesan cheese over all. Bake for about 12 minutes, or until the egg whites are set and the yolks are softly cooked. Garnish with the chives and serve at once.
Suggested accompaniment: A spinach, bacon, and mushroom salad
Yield: 4 servings
Note: These oniony mashed potatoes are wonderful morning or night. This recipe is a great way to use up leftovers, but fresh mashed potatoes make a fluffier dish.
Recipe Source: Breakfast in Bed by Jesse Cool (HarperCollins)
Reprinted with permission.
