Potatoes and mushrooms with Paris peasants filled (vegan)

Potatoes and mushrooms with Paris peasants filled (vegan)

How can I do?

Wash the potatoes and mushrooms carefully. Remove stems from mushrooms and place them on absorbent (rounded side up) paper.

Bake the potatoes in foil in baking paper (like candy wrap) for 45 minutes at 180 ° C (in a preheated oven). Cool.

Cut the potatoes in two-thirds then they draw about half way with a teaspoon. Scoop also removes the part of the potato and put all the meat preserved in a bowl.

Use a fork to mash the potato flesh and add dehydrated onion, chopped chives (keep some for dusting), salt, pepper, cornstarch, soy cream and chopped ham. Mixing.

Things that the potatoes and mushroom heads of the obtained preparation. Sprinkle sprinkle with chives.

Arrange the potatoes and mushrooms in a baking dish and bake for 25 minutes at 180 ° C

  • 4 large potatoes Agata

  • 4 large mushrooms of Paris

  • 100g vegetable ham

  • 40 cl cream soy cooking

  • 2 cup chopped slightly curved corn flour

  • 1 cup dried onion soup

  • 3 cup chopped chives

  • Salt and pepper (to taste)

Total time: Preparation + cooking time: 110 min
Yield: 4 people

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