Bake the potatoes and cauliflower cut into pieces in boiling salted water until completely cooked.

NB: If you have a thermomix follow the recipe for mashed potatoes and vegetables.

Cut the mushrooms into 4.

Cook them dry in a pan and add a little olive oil once they have lost all their water.

Brown the mushrooms for 2 minutes.

Add the tomato paste and tomato pulp and bring to a boil until mushrooms are almost glazed in very little juice.

Add salt and pepper.

Drain potatoes and cauliflower.

Heat the milk and butter in a saucepan.

Mash the potatoes and the cauliflower in a crushed mash or use a crushing utensil.

Gradually pour the hot milk over the mash potatoes and whisk.

Pour the milk until the desired consistency.

Pour in soup plates and add the escabeche mushrooms.

Taste without delay.