Mofongo med vitlök, plantain & svamp

Så gör du

1. Peel the green plantains and cut into thick slices. Fry until the outside is golden and the center is tender but not dark brown.
2. Drain briefly and mash while still warm with garlic, salt and olive oil. A few small plantain pieces are desirable; do not puree it.
3. Sauté the mushrooms over medium-high heat until their water has cooked away and the edges are browned. Add the broth and scrape up the browned bits.
4. Press the warm mofongo into small bowls or cups, then loosen the edges and turn it out onto plates.
5. Spoon the mushroom mixture around or over the mofongo and serve immediately. The plantain firms as it cools.

1. Peel the green plantains and cut into thick slices. Fry until the outside is golden and the center is tender but not dark brown.
2. Drain briefly and mash while still warm with garlic, salt and olive oil. A few small plantain pieces are desirable; do not puree it.
3. Sauté the mushrooms over medium-high heat until their water has cooked away and the edges are browned. Add the broth and scrape up the browned bits.
4. Press the warm mofongo into small bowls or cups, then loosen the edges and turn it out onto plates.
5. Spoon the mushroom mixture around or over the mofongo and serve immediately. The plantain firms as it cools.