Layered Mashed Potatoes with Duxelles

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 3 tablespoons butter 
• 6 ounces cremini mushrooms 
• 1 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 0.5 teaspoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 0.5 cup milk 2% reduced-fat
• 0.8 cup milk 2% reduced-fat
• 1.3 cups onion finely chopped
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 6 ounces shiitake mushroom caps 
• 3.5 pounds yukon gold potatoes cubed peeled

Equipment

• food processor
• frying pan
• sauce pan
• whisk
• plastic wrap
• baking pan
• potato masher
• microwave

Directions

1. To prepare duxelles, place the mushrooms in a food processor, and process until finely chopped.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
3. Add onion, and cook 3 minutes, stirring frequently.
4. Add mushrooms, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic, and cook 5 minutes, stirring occasionally.
5. Combine 1/2 cup milk and flour, stirring with a whisk.
6. Add milk mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
7. To prepare the potatoes, place potato in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender.
8. Drain and return potato to pan.
9. Add 3/4 cup milk, 3 tablespoons butter, 1 teaspoon salt, 1/4 teaspoon pepper, and egg; mash with a potato masher.
10. Spread half of potato mixture evenly in a 2-quart microwave-safe baking dish coated with cooking spray, and top with mushroom mixture.
11. Spread remaining potato mixture over mushroom mixture. Cover with plastic wrap, and vent. Microwave at HIGH 8 minutes or until thoroughly heated.
12. Garnish with parsley, if desired.