Serves: 4 people Difficulty ': Easy Preparation time: 1 hour INGREDIENTS 800gr./1kg. potatoes 250gr. 100g button mushrooms. grated cheese 1 cup milk 60g. 50g butter 1 egg. white flour olive oil 1 clove garlic 1 tablespoon chopped parsley salt pepper PROCEDURE -------------------------- Boil the potatoes with the peel When they are cooked peel them and pass them through a sieve and collecting the pulp in a bowl.
Carefully clean the mushrooms, wash them, cut them into thin slices and cook for 20 minutes with the oil, garlic and parsley, with salt and pepper. When they are ready, with the crescent frullateli or chop very fine. Together the softened butter to potatoes, the warm milk and salt, mix together mashed obtaining a dense and homogeneous, then add the mushrooms, egg, cheese and flour, mix well.
Take a pan, and flour it imburratela, livellatelo and pour the mixture on the surface. Put in the oven (preheated to 180 degrees) for 25-30 minutes, until it will be 'formed a golden crust. 
Carefully clean the mushrooms, wash them, cut them into thin slices and cook for 20 minutes with the oil, garlic and parsley, with salt and pepper. When they are ready, with the crescent frullateli or chop very fine. Together the softened butter to potatoes, the warm milk and salt, mix together mashed obtaining a dense and homogeneous, then add the mushrooms, egg, cheese and flour, mix well.
Take a pan, and flour it imburratela, livellatelo and pour the mixture on the surface. Put in the oven (preheated to 180 degrees) for 25-30 minutes, until it will be 'formed a golden crust.
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