Mashed potatoes with a hearty mushroom lentil stew

INGREDIENTS:

For the mushrooms: ⠀
1 cup dry, green or black (190 g) 7
3 tablespoons white wine (40 ml) teaspoon dried parsley, thyme and thyme⠀
Add boiled coconut milk⠀
1/ 2 tablespoons cornflakes⠀
black pepper and chili flakes to taste⠀
Chopped food to taste (optional)
For the roast potatoes:

4 medium-sized potatoes (600 g)
Wash the hazelnuts under running water. Meanwhile, chop the onion, garlic and mushrooms. Heat the oil in a pan, add the fried onion and garlic paste and fry over medium heat for 3 minutes. . . Cook over medium heat for 15 minutes or until tender. Return to the pan, add the coconut milk, nootge, black pepper, and sea salt to taste and puree with a potato masher (do not use a food processor or blender). Mix coconut milk and cornstarch in a small bowl and pour this mixture over the lentils. Cook 1 minute or until desired thickness is reached. Add more soy sauce (if needed), black pepper, and chili flakes.