Mashed potatoes with crunchi mushrooms

We put a pot to boil, with the bay leaf and a pinch of salt.

Peel and cut the potatoes into small cubes.

We drain the water

In the same pot or in a bowl, add the oil, garlic and parsley, pepper and salt.

We flatten everything with a fork until a uniform dough without lumps is obtained

Taste the puree and rectify flavors.

Back to mushrooms

We put them over high heat to toast them (it's up to you how crispy you want them) and stir them.

Once you have them to your liking, set them aside until you plate them.

Back to the puree

In a frying pan, preferably a small one, put the puree.

Stir it well, and shape it with the edges of the pan, turning it in circles with the pan itself (I think I made myself clear).

We put them in the pot and let them cook until they are soft and practically fall apart.

We let the puree to toast a little.

We turn it over as if it were an omelet.

Place the mushrooms on top and put them on top.

While the potatoes are cooking, wash and cut the mushrooms.

Peel the garlic and wash the parsley.

Chop them and reserve half of the dressing.

Place a frying pan over low heat with the oil, garlic, parsley and pepper.

Add the mushrooms to the pan and add salt. Stir.

Leave the pan over low heat and cover it with a lid to allow the mushrooms to release their juices.

We check if the potatoes are well cooked.