Herb Purée & Porcini Mushroom Recipe
- 1kg of potatoes
- 100g of fresh cheese
- 15 cl of olive oil
- A few fresh herb leaves:
- Coriander, sage, tarragon, mint, basil, marjoram
- 1 Porcini seasoning pencil
- Peel the potatoes.
- Place in a pot of cold water to cook.
- Once boiling, salt the water.
- Chop the herbs together with 5 cl of olive oil.
- Drain the potatoes, keeping a little cooking liquid.
- Mash the potatoes.
- Add the fresh cheese, 10cl of olive oil, and the chopped herbs.
- Serve with the porcini seasoning pencil.
