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Print Recipe
A La Julienne in Potato Baskets Recipe
Christmas table without potatoes? It seems to me that in our country it is beyond fiction)) Especially when it comes to the usual average family (which we are). A simple, delicious dish that will look great on any holiday table.
Instructions
  1. Clean the mushrooms, cut into strips and send them to a dry pan with a good non-stick coating. Over high heat, fry until liquid appears (about 5-7 minutes). Recline, to drain the excess liquid, let cool slightly.
    Clean the mushrooms, cut into strips and send them to a dry pan with a good non-stick coating. Over high heat, fry until liquid appears (about 5-7 minutes). Recline, to drain the excess liquid, let cool slightly.
  2. Mix the cooled mushrooms with cheese, eggs and salt.
    Mix the cooled mushrooms with cheese, eggs and salt.
  3. Peel the potatoes and cut into slices using a food processor.
    Peel the potatoes and cut into slices using a food processor.
  4. Forms for cupcakes grease with oil (I additionally sprinkle with semolina). And spread the potatoes, forming a basket.
    Forms for cupcakes grease with oil (I additionally sprinkle with semolina). And spread the potatoes, forming a basket.
  5. Spread the filling and cover with potatoes on top.
    Spread the filling and cover with potatoes on top.
  6. If desired, you can sprinkle with sesame seeds. I have a sesame mix with wasabi. Send in the oven preheated to 180* C for 40 minutes (focus on your oven). Allow to cool slightly in the form.
    If desired, you can sprinkle with sesame seeds. I have a sesame mix with wasabi.
Send in the oven preheated to 180* C for 40 minutes (focus on your oven). Allow to cool slightly in the form.
  7. Bon appetit.
    Bon appetit.

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