Recipe for Herb & Porcini Puree
- 1kg of potatoes
- 100 gr of fresh cheese
- 15 cl of olive oil
- A few fresh herb leaves:
- Coriander, sage, tarragon, mint, basil, marjoram
- 1 seasoning stick with Cèpe
- Peel the potatoes.
- Put to cook in a pot of cold water.
- Once boiling, salt the water.
- Chop the herbs together with 5 cl of olive oil.
- Drain the potatoes while keeping some of the cooking juice.
- Mash the potatoes.
- Add the fresh cheese, 10cl of olive oil, and the chopped herbs
- Accompany with seasoning to slice porcini mushrooms.
