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 

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.

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.

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