ingredients

4 Red Label Pompadour potatoes
200gr of season mushrooms
1 glass of dry white wine
1 clove of garlic
2 tablespoons olive oil
½ can of coconut milk
1 cc of stock broth
Salt
pepper
coriander in leaf.

Steps

Step 1

Cook the Pompadour Label Rouge potatoes in the water with the glass of white wine, until they are tender. Book.

2nd step

Heat in a pan the oil with the garlic. Add mushrooms previously cut into pieces. Salt and pepper. Once the mushrooms are cooked, reduce over low heat and add the coconut milk and broth. Coconut milk should not boil.

Step 3

Present on plates the Pompadour Label Rouge open in two, covered with mushrooms, cover with the sauce, arrange the coriander sprigs.