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Wild Edible Cuisine Recipes

Black Trumpet and Garlic Mashed Potatoes with Shallots

Spice-up your mashed potatoes with this recipe; it will surely be a hit! These are so delicious; I can almost make a meal out of them alone!


Black Trumpet Mushrooms (dried), Minced Garlic, Shallots, Butter, Salt and Pepper, Fresh Parsley, Buttermilk, Parmigiano Reggiano Cheese



Peal your potatoes, leaving about half of the skins on, and place them in a large pot of boiling water. Boil until they are thoroughly cooked, use a toothpick to test them, if it pokes through without any resistance, then they are finished cooking.

Place them in a large bowl and set aside. Mince 3-4 cloves of garlic and 3 shallots finely. Mince fresh parsley and set aside. Grate your parmigiano-reggiano cheese and set aside.

Now, place 2 cups of dried black trumpets in a blender, and pulverize. On medium-high heat, place a stick of butter in a skillet and melt it and then add your pulverized black trumpets, shallots and garlic and sauté for 6-8 minutes.

Place all of these ingredients into the bowl with the hot potatoes, and use a potato masher and mix it all together. Important to get the cheese in there while the potatoes are still hot so it will melt properly. Add at least one more stick of butter and mix in, (I am a butter freak so I may add 2 sticks). Add one cup of butter milk and mix, and then continue with more butter milk until you get the desired consistency. Add salt and pepper to your taste and top with fresh ground parsley.


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