Estonian Mushroom Porridge

Ingredients

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 300g (10.5 oz) mushrooms, sliced 300g (10.5 oz) mushrooms, sliced
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
• 250ml (1 cup) milk 250ml (1 cup) milk
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 4g)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the bacon and cook until crispy.
2. 2.
   Add the onions and garlic to the pot and sauté until they are soft and translucent.
3. 3.
   Add the mushrooms to the pot and cook until they have released their moisture and are golden brown.
4. 4.
   Add the potatoes, chicken or vegetable broth, and milk to the pot. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender.
5. 5.
   Using a potato masher or fork, mash the potatoes until they reach your desired consistency. Season with salt and pepper to taste.
6. 6.
   Serve the Mushroom Porridge hot, topped with a dollop of sour cream and garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing them. If using wild mushrooms, ensure they are safe for consumption and properly identified.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture in the porridge.
• Bacon — Opt for thick-cut bacon for a more substantial and flavorful addition to the dish.
• Sour cream — Use full-fat sour cream for a rich and creamy topping.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh flavor.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Add a splash of white wine to the pot after sautéing the mushrooms for an extra depth of flavor.
• Experiment with different mushroom varieties to add complexity to the dish.
• Serve the Mushroom Porridge with a side of pickles for a tangy contrast.
• Leftovers can be reheated on the stovetop or in the microwave, adding a splash of milk to maintain the creamy consistency.

Serving advice

Serve the Estonian Mushroom Porridge hot as a main course, accompanied by a fresh salad or pickled vegetables. It pairs well with crusty bread or traditional Estonian rye bread.

Presentation advice

Present the Mushroom Porridge in individual bowls, topped with a dollop of sour cream and a sprinkle of fresh parsley. Serve with a side of pickles for added color and flavor.