October 11, 2010 § 4 Comments
This puree has a beautiful texture; creamy like whipped potatoes because … that is mostly what it is. The strongest flavor is the delicious porcini, but the marjoram and the black pepper give it a nice spicy, floral profile.
– 2 oz dried porcini mushrooms
– 3 medium white potatoes, chopped uniformly
– 1 carrot, chopped
– 1 leek, chopped
– 1 tsp marjoram
– 1/2 tsp pepper (or more, to taste)
– salt to taste
Pour 2 cups of boiling water over the dried porcini mushrooms and let them sit for at least 20 minutes to reconstitute. Place the chopped potatoes in a stockpot and cover them with water. Bring to a boil, lower heat, and simmer for about 5 minutes, or until they are just fork tender. Heat skillet on high and sauté the carrots and leeks for several minutes. Use a slotted spoon to moved the cooked potatoes into the skillet. Dump water from the stockpot and add the mushrooms and the mushroom “stock” to the same stockpot. Empty the contents of the skillet into the stockpot, add the marjoram, pepper and salt and cook on a high heat, bringing the contents to a boil. Reduce to a simmer and cook for about 20 minutes, or until the stock has reduced or been absorbed in the vegetables. At this point, the contents should be very creamy, like mashed potatoes. Empty the contents of the stockpot into a blender and puree until it is perfectly blended and creamy. Serve and enjoy!