Garlic Mashed Potatoes with Mushroom Ragout
800 g of potatoes, 200 g wild garlic (6 TSP garlic sauce live healthy), 400 g shiitake mushrooms, 400 ml soy or oat milk, 150 ml soy cream, "Spice fairy", Muscat
Peel the potatoes, wash, quarter and cook in salted water well. Drain the cooking water and push the potatoes through a potato in the still hot pan. The wild garlic finely chopped and with the soy / oat milk, bring to a boil, mix. The warm garlic milk mix with the Kartoffelmasse and "Spice fairy" with nutmeg to taste.
The shiitake mushrooms clean, quarter Golden Sauté in olive oil in a pan, season with "Spice fairy" and deglaze with the soy cream.
The wild garlic puree in a piping bag fill and circles several times over each other squirt in the middle of the plate. The Mushroom Ragout fill and decorate the plate.