Scones of sweet potato with mushrooms

Put the potato cubes with water and salt and cook them until done. Drain and puree. Allow to cool.

Sift the flour with the baking powder and add a generous pinch of freshly ground pepper, a pinch of nutmeg and the dried herbs.

In a different bowl, mix the milk with the butter and stir in the mashed potatoes. Add the seasoned flour and knead into a smooth dough. Cover and let rest.

Preheat the oven to 220 ° C. Roll the dough into a piece of 1.5 cm thick and cut or cut out 8 equal diamonds or circles.

Put them on the baking sheet, put a block of cheese in each scone and put some thyme on it. Bake the scones in the oven for about 15 minutes brown and done.

For the topping, heat the butter and fry the shallots in a low setting for a few minutes.

Add the garlic and mushrooms and fry for a few minutes at medium height. Season with salt and freshly ground pepper.

In the meantime, heat the oil in a high pan, spread the parsley in small florets and fry them very briefly.

Remove the parsley from the oil and drain on kitchen paper. Sprinkle with salt.

Beat the whipped cream with a pinch of salt. Place 2 scones on each plate with a scoop of mushrooms around it. Spoon a little whipped cream along the scones. Garnish with the fried parsley and sprinkle with some peppercorns if necessary.