Recipe: Potato baskets with mushrooms step by step with pictures | Handy.Recipes

Potato baskets with mushrooms

Cooked potato baskets with mushrooms

Time to cook: 45 minutes

Total Servings: 1

Nutritional Value

Potato baskets with mushrooms. The tastiest and crunchiest snack for your loved ones! Minimum ingredients, easy to prepare! You can choose from a variety of toppings - finely chopped chicken breast with pineapple in a cream sauce or shrimp with garlic... I was in a mushroom mood, so meet Crispy Mushroom Loaves!

Author of the recipe

Ingredients for potato baskets with mushrooms:


Mushroom Stuffing

  • Mushrooms - 3 pcs
  • Mushrooms (shimigi) - 1 handful.
  • Onions (to taste)
  • Garlic (small) - 1 clove
  • Parsley (fresh, chopped) - 2 tablespoon
  • Lemon juice - 2 teaspoon
  • Salt (to taste)
  • Black pepper (ground, to taste)

For the basket

  • Potatoes (large potatoes) - 1 pc
  • Cornflour - 1 tablepoon
  • Vegetable oil (for frying) - 200 g

How to cook potato baskets with mushrooms step by step with photos


Let's prepare stuffing to start with. Chop onions, garlic, parsley and mushrooms.

Pour some oil in a pan, pour the mushrooms, salt and pepper them, and fry without stirring for a minute and a half at first, then stirring gently, fry for another 7 minutes. Add onion, garlic, parsley, fry for 5 minutes until the onion is cooked, sprinkle with lemon juice, stir and set aside.

Slice potatoes into thin strips with a slicing drum. Slice them into strips first, and then use a knife to finish them off as desired. Rinse well with water and pat dry on a paper towel. We do not need to salt them, otherwise the potatoes will start to sap, and you will be left to dry them for another month. Also dry potatoes will not splash in oil.

Bread the potatoes in corn flour.

We need 2 strainers, I have 7 and 8 cm. Place the potatoes on the larger one in the shape of a nest.

Heat the frying oil in the wok, put the potatoes on the smaller strainer and dip them in the oil. We have to be careful, and it's better to use tongs. The main thing is that the potatoes really should be without water, then the oil will not splash.

The nest may stick to the strainer, then press the bottom of the strainer gently around the perimeter and it will come off much easier. Season with salt while they're hot. Use your imagination, you can fill these nests with anything you like! Before serving, put a teaspoon of sour cream on the bottom and place the mushrooms! Done! I like to eat baskets like this with tomato juice ;)

Nutritional Value:

Whole Dish:
Calories
2093.6 Calories
Protein
13.3 g
Fat
202 g
Carbohydrates
57 g
100g:
Calories
373.9 Calories
Protein
2.4 g
Fat
36.1 g
Carbohydrates
10.2 g

Salt, Black Pepper, Garlic, Vegetable Oil, Potatoes, Lemon Juice, Onions, Parsley, Mushrooms, Mushroom, Potato, Cornflour, Starters, Appetizers with Mushrooms

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