Bigos with oyster mushrooms, served with buttery mashed potatoes with French mustard and caramelized onions, and tomatoes sprinkled with rapeseed oil with Thai basil and sea salt.



Sorella Bigos with oyster mushrooms

400 g of potatoes

80 g of butter

50 ml of milk

1 white onion, diced

1 tablespoon of French mustard


Raspberry tomatoes

3 Thai basil leaves




Peel the potatoes, wash them and cook them in salted water until soft. After cooking, strain them on a sieve and let them evaporate for a while. Meanwhile, fry the onions in a saucepan in butter until golden brown. When the onion is browned, add the milk and heat it up. Add the contents of the saucepan to the cooked and steamed potatoes and beat them to a smooth puree using a potato masher or a whisk. Add French mustard and salt to the prepared puree. If we are fans of truffle oil, we can add a spoon for the aroma.

In a saucepan, heat up the bigos with oyster mushrooms. Put it on a plate with mashed potatoes.

Cut the tomatoes into crescents and put them in a separate bowl. Serve sprinkled with cold-pressed rapeseed oil and with chopped Thai basil that is slightly salted.