Mushroom Ragout with Wild Garlic Mashed Potatoes

For the mashed potatoes, cook potatoes with closed lid in boiling salted water or steam for 20-25 minutes until tender. Drain, drain off.

For the ragout, sauté all the mushrooms in batches in clarified butter, remove. Sauté shallots in clarified butter. Extinguish with wine and port. Add soup and cream, bring to boil. Add mushrooms and peas, simmer on low heat for about 5 minutes, season.

For the mashed potatoes, heat milk and butter. Grate the potatoes directly through the passe-vite, season. Stir until the mashed potatoes are fluffy and hot, season. Mix in wild garlic.

Arrange mushroom ragout and mashed potatoes on hot plates, garnish.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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