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
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. Mix the cooled mushrooms with cheese, eggs and salt.
  3. Peel the potatoes and slice them using a food processor.
  4. Grease the cupcake molds with butter (I additionally sprinkle with semolina). And lay out the potatoes, forming a basket.
  5. Lay out the filling and cover with potatoes on top.
  6. 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.
  7. Bon appetit.
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