Champignons Stuffed With Mashed Potatoes

Mashed potatoes and fried mushrooms are just the perfect culinary tandem. But the classic mashed potatoes will not always be appropriate on the table.

Ingredients:

• Champignons - 700 g;
• Milk - 100 ml;
• Pickled cucumbers - 5 pcs;
• Potatoes - 4 medium sized tubers;
• Butter - 120 g;
• Vegetable or olive oil - 5 tablespoons;
• 1 bunch of parsley;
• Ground black pepper;
• Salt.

Preparation:

1. Soak the mushrooms for 20 minutes in cold, slightly salted water, then peel and wash in running water. Carefully separate the stem of each mushroom.
2. Heat oil in a frying pan, send mushroom caps there, add salt, pepper, a little milk. Simmer over medium heat for 10 minutes.
3. In the meantime, twist the mushroom legs, then send them to the pan with 70 grams of butter preheated. Fry until a blush appears.
4. Wash the potatoes thoroughly, peel them off. Send the tubers to a saucepan and cover with salted water. Cook until cooked through.
5. Mash boiled potatoes, then gently beat with a blender or mixer until airy, gradually adding the remaining butter and milk.
6. Rinse the parsley in cold water, separate the leaves from the stems.
7. Combine the finished mashed potatoes with fried minced mushroom and green leaves, mix well. Fill each mushroom cap with the filling.
8. Wash the pickled cucumber under cold water, cut into slices with which to fill the mushrooms.
9. The blanks of the snack must be sent to a preheated oven to 160 degrees, kept for 15 minutes, then cooled and the dish can be served.