Potatoes with Mushrooms and Coriander (South America)

This recipe has been inspired in a mix of Venezuelan, Peruvian and Colombian flavors.
I brought these flavors to the table of the Thanksgiving Lunch for the HQ USAFE A5/8/9 at Ramstein 22 Nov 2010


Recipe Potatoes with Mushrooms and Coriander 

Ingredients

Preparation

12 potatoes Peel and boiled the potatoes. Add 1 tablespoon of sea salt in the water Mushroom Topping 750 grs mushrooms 2 tbsp. olive oil 2 tbsp. butter 4 large onions 1 bunch of scallions cut in small pieces 4 gloves of garlic pan Sauce for potatoes 1 red pepper 1 yellow pepper 6 tomatoes 2 gloves of garlic (crushed) 2tbs olive oil 2tbs butter 1 tbsp. cumin 2 tbsp. turmeric

Sauté onion, garlic and scallions. After 5 minutes add the mushrooms. Add 2 tablespoon of olive oil. Incorporate the mushrooms and add the butter. Cook until mushrooms are lightly soft and still a little crunchy in the center. Sprinkle with sea salt and white pepper. Remove from the stove. Add 1 tsp of chili garlic sauce and mix. Leave in there for half hour. Sauce Chop in a food processor 1 red pepper and 1 yellow pepper. Add 2 tablespoon of olive oil in a pot and add the chopped peppers and garlic. Chop 6 tomatoes; after cook for 10 minutes the peppers incorporate the chopped tomatoes and the butter. When the mixture is boiling add 1 can of heavy cream and ¼ cup of milk mixed with 2 tablespoon of flour. Add reg. salt to taste, 1 tablespoon of cumin, 2 tablespoon of turmeric, 1 tbsp. of chili garlic sauce and half cup of chopped coriander. Cook for 5 minutes (low heat). Remove from stove. Add this cream to the potatoes. Put the potatoes mixed with the sauce in a baking dish, poor on the top the mushroom. Bake for 15 minutes. Remove from stove. Garnish the top with half cup of chopped coriander. Enjoy it!!! Buen provecho.