|400||g||Creamy Mashed Potato, Left over mashed potato|
|Ground white pepper|
|6||pc||Pied de Muton|
|10||pc||Button mushrooms (large slices)|
|White truffle oil (1 bottle, optional)|
1. In a large bowl place mash potato, all of the butter, white pepper, and stir in milk. Blend the soup in a jug blender, serve in a warm jug.
2. Clean mushrooms, keeping the trimmings for the mushroom powder. Pick off the thyme, peel the garlic and add sliced mushrooms, butter and olive oil to a hot pan.
3. Add trimmings from mushrooms on a tray in an 80˚C oven overnight. Grind to a powder in a coffee grinder.
Place the fried button mushrooms and peid de muton in a bowl, pour soup on top and finish with mushroom powder.