A La Julienne in Potato Baskets Recipe
A Christmas table without potatoes? It seems to me that in our country it goes beyond fiction)) Especially when it comes to an ordinary average family (which we are). A simple, delicious dish that will look great on any festive table.
Servings 6
Cook Time 60 minutes
Ingredients
- 700 gram Potatoes
- 400 gram Champagnons
- 200 gram Cheese hard
- 2 pieces Chicken eggs
- Salt to taste
Instructions
- Peel the mushrooms, cut into strips and send them to a dry frying pan with a good non-stick coating. Fry on high heat until liquid appears (about 5-7 minutes). Flip the excess liquid to the glass, let it cool down a little.
- Mix the cooled mushrooms with cheese, eggs and salt.
- Peel the potatoes and slice them using a food processor.
- Grease the cupcake molds with butter (I additionally sprinkle with semolina). And lay out the potatoes, forming a basket.
- Lay out the filling and cover with potatoes on top.
- If desired, you can sprinkle with sesame seeds. I have a mixture of sesame and wasabi. We send it to the oven, preheated to 180 * C, for 40 minutes (focus on your oven). Let cool slightly in the mold.
- Bon appetit.