A little about the products and utensils. Bow. In this recipe I only use the little onions, leaving them whole. Thus, it is a great "capsule taste" is the highlight of the dish, and sauce, and decoration. Entirely cooked onions retain their shape and have a sweet flavor and delicate aroma. If you don't have onions, take what it is, but cut into quarters. Mushrooms. My favorite - white, fresh. But now, alas, only frozen. You can use mushrooms. If you have the choice for the latter, then fry them just until liquid. Nuts. Mushrooms combine well the walnuts, pistachios, cashews. This time I used pumpkin seeds. Utensils. You can do it in a big form, and it is possible (and even better) in portions. If you do in the big, make the egg filling for the mushrooms, this will help keep the shape (if it matters). Let's start: Boil potatoes and celery, add the broth Bay leaf, a piece of nutmeg, peas black pepper. Get the spices, drain the broth.

Add butter, salt, cream, make a smoothie. Will hammer the egg. Mix. While cooking the potatoes, you need to...

Peel the onion and

fry until Golden color. It is better to use ghee.

Spread in a greased form, sprinkle with salt.

Sauté the mushrooms, saute until tender, without allowing complete evaporation of the liquid. Season with nutmeg, black pepper, salt.

Put into a form.

Put the puree.

Garnish with nuts. To simplify can be crushed, such as walnuts or pistachios, and just a sprinkle of mashed potatoes.

Cover with a lid and put in oven for 30 minutes at 200 *.