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Meat, Northern, Eastern and Western France

Pan seared boudin blanc with sautéed mushrooms and mashed potatoes

This pan seared boudin blanc with sautéed mushrooms and mashed potatoes is a comforting dish for 4 people, ready in 40 minutes, very easy to make, for about €2.70 per person. The key is cooking the boudin blanc gently so the skin doesn't split, and making a generous mash with plenty of butter and a touch of nutmeg.

A nice boudin blanc browned in the pan with mushrooms sautéed in butter and homemade mashed potatoes. Mild and quick.

Pan seared boudin blanc with sautéed mushrooms and mashed potatoes
Total time
40 min
Difficulty
Very easy
Cost per person
€2.70
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Boudin blanc browned slowly in the pan stays soft inside while the skin turns a gentle golden color. Mushrooms sautéed in butter with garlic and parsley add a bit of bite and a simple aroma, without ever overpowering the mild sausage. Homemade mashed potatoes, smoothed with warm milk and lifted with a pinch of nutmeg, wraps everything in a rounded, comforting finish.

This is a fall or winter dish that works just as well on a weeknight as on a relaxed Sunday with the family. Kids tend to like its mild flavor and easy to eat texture, while adults appreciate the classic, comforting pairing of boudin blanc with a creamy mash. Mon Chou suggests it for nights when you want comfort food without any fuss.

The ingredients

4 people

Butcher

  • Boudin blanc 6

Fruits and vegetables

  • Button mushrooms 400 g
  • Potatoes 1 kg
  • Parsley 3 sprigs
  • Garlic 1 cloves

Dairy

  • Milk 15 cl
  • Butter 80 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the peeled potatoes in salted water. 25 min

    Cut them into large, even sized pieces.

  2. Cook the boudin blanc over low heat in a pan with a knob of butter. 15 min

    Keep the heat low, high heat would split the skin.

  3. In another pan, sauté the sliced mushrooms with butter, chopped garlic and parsley. 8 min

    Add salt only at the end, salting too early makes the mushrooms release their water.

  4. Mash the potatoes with the warm milk, butter and nutmeg.

    A touch of nutmeg is the little magic touch with boudin blanc.

  5. Plate the boudin blanc over the mash, surrounded by mushrooms.

    Pour the mushroom cooking juices over the boudin blanc.

Our tips to get it right

  • Pick firm, white button mushrooms, they release less water during cooking and stay tender.
  • Warm the milk for the mash before adding it, this keeps the potatoes from cooling down and the mash from turning gluey.
  • Cook the boudin blanc and the mushrooms in two separate pans at the same time so everything is hot when you plate it.

The variations

  • Swap the button mushrooms for chanterelles or oyster mushrooms for a more autumnal flavor.
  • For a vegetarian version, replace the boudin blanc with slices of polenta pan fried in butter.
  • To save time, use instant mashed potato flakes and focus your attention on cooking the boudin blanc and the mushrooms.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Homemade apple compote
  • A glass of sparkling apple juice

Storage

Keep leftovers in a sealed container in the fridge for up to 2 days. The mash freezes well, but the boudin blanc and mushrooms lose texture once thawed. Reheat gently in a pan or in the microwave, stirring the mash so it stays smooth.

Questions about this dish

Why does boudin blanc sometimes burst while cooking?

The skin splits if the heat is too high or if you forget to prick it before cooking. Prick the sausage with the tip of a knife and cook it over low heat so it stays intact.

Can you make the mashed potatoes ahead of time?

Yes, you can cook and mash the potatoes a few hours ahead. Reheat the mash gently with a splash of warm milk to bring back its creamy texture.

What mushrooms can replace button mushrooms?

Oyster mushrooms or chanterelles work very well if you want a different flavor. Avoid mushrooms that are too watery, they release too much liquid during cooking.

Is this dish good for kids?

Yes, it is mild and easy to eat, and kids usually enjoy the soft texture of the boudin blanc and the mash. You can simply cut back on the pepper if needed.

How long does it take to make pan seared boudin blanc with sautéed mushrooms and mashed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in pan seared boudin blanc with sautéed mushrooms and mashed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan seared boudin blanc with sautéed mushrooms and mashed potatoes cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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