Potato and Parmesan Muffin with King Trumpet Mushroom in Thyme Sauce

01Method

1. 1

   Cook the peeled potatoes with the heavy cream, vegetable broth, salt, and nutmeg until completely tender and beginning to break down, then stir in the grated parmesan and blend until smooth. Mix in the eggs until fully combined.

2. 2

   Fill muffin molds or buttered baking dishes with the mixture, place them in a larger baking pan with water in the bottom, and bake in a preheated 120°C oven for approximately 25 minutes.

3. 3

   Cut the mushrooms into pieces. Heat oil in a pan, sauté the finely sliced onion and minced garlic, add the mushroom pieces, and lightly brown everything. Pour in the cognac and ignite briefly. Add the chopped rosemary and thyme sprigs, then pour in the remaining broth and simmer until the mushrooms are tender.

4. 4

   Remove the finished muffins from their molds and briefly pan-sear them on both sides for color.

5. 5

   Place a muffin on each plate, pour the mushroom sauce around it, and garnish with additional grated parmesan.