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Boil the potatoes in salted water and then crush them.
Drain the mushrooms, cut them into small pieces or chop them.
The ham and salami are fried a little and then chopped or cut into small pieces.
Mix the mashed potatoes well with the mushrooms and ham, season, add cheese, garlic, raw egg and green parsley.
Knead everything well and then form sticks with a wet hand or give the desired shape, put in the freezer for -1-2 hours.
Remove from the freezer, add flour mixed with salt and beaten egg, then breadcrumbs and then fry in hot oil well.
They can be served both hot and cold
Potatoes stuffed with mushrooms and baked cheese
Potatoes stuffed with mushrooms and baked cheese. A simple recipe for baked potatoes with a flavorful filling of mushrooms and Gouda cheese. Everything is au gratin in the oven resulting in a hot snack or a very tasty main course.
I recently made a large tray of baked potatoes with 6 different fillings, adapted to the tastes of my family members. You can find the recipes at the end of the article.
Among them were also found potatoes stuffed with mushrooms and Gouda cheese & # 8211 a very successful combination!
The mushrooms I used were mushrooms but do not hesitate to add wild mushrooms (yolks, mushrooms, etc.) if you have them at hand. Basically I sautéed them with butter and a little oil until they were browned and I seasoned them at the end with salt, pepper and a little garlic. There was no lack of greens (chopped parsley). Something like that but finely chopped & # 8211 recipe here.
I chose the potatoes to be of equal size and I boiled them in shell in salted water. They should not be cooked completely but only for three quarters because they will be easier to scoop out and they will be cooked in the oven anyway. You can boil the potatoes in advance one day.
Gouda cheese can be found in supermarkets and in our country. I brought several pieces from the Netherlands, each with different degrees of maturation. In this recipe I used Gouda Oud cheese (ie & # 8222old & # 8221) with 54 weeks of maturation. You can replace it with Cheddar, Emmentaler or similar.
The quantities below are for 6 servings (ie 12 halves of stuffed potato). You can adapt them according to your needs.
6 large potatoes
100 g sour cream
1 dill connection
100 g of ham
100 g cheese
300 g mushrooms
1 bunch of green onions
We wash the potatoes and boil them in salted water, so that the fork enters them. We drain them, run them under a stream of cold water and let them cool. We peel them and cut them into slices. We clean the mushrooms and boil them in salted water and add them over the potatoes, mix.
In a bowl beat eggs with salt, add sour cream, cheese, chopped ham, chopped dill, chopped onion and finely chopped. In a heat-resistant dish, grease it with oil and add the potato mixture with mushrooms. On top add the egg mixture and put in the preheated oven until nicely browned (about 30 minutes).
Try this video recipe too
Roll with ham and mushrooms
Ingredient: 1pc puff pastry pizza, 150g ham / bacon, 100g mushrooms, 250g mozzarella, 1 teaspoon dried oregano, 50ml olive oil, 1 bunch fresh parsley, 2-3 cloves garlic, 1/2 teaspoon ground pepper
We invite you to watch below our video recipe for ham and mushroom roll:
Method of preparation: Mix in a bowl the olive oil with oregano, crushed garlic and pepper. Mix well. Grease the pizza puff pastry with the prepared oil sauce. Put a layer of grated mozzarella or slices then a layer of sliced ham, another layer of mozzarella, a layer of mushrooms and a last layer of ham. Roll the puff pastry carefully using the baking sheet on which it sits. Put in the baking tray. Put the chopped parsley in the remaining oil sauce and add the olive oil if it is too thick. Grease the roll on top, make small holes in the dough with a fork or toothpick and put 30-40 minutes in the preheated oven at 180 degrees C. Serve hot with tomato sauce. We wish you good appetite and increase your cooking recipe with ham and mushrooms.
Potato and cauliflower croquettes
Today it is croquette-shaped cauliflower. In Italy croquettes (croquette) are not made with bechamel sauce. They are made with potatoes, so the only thing they have in common with the usual ones is the shape and the dough.
I see it as a harvest recipe. They usually have grated cheese and egg, so the rest of the ingredients (with potato as protagonist) integrates well.
In this case I wanted to use a few cauliflower flowers that I cooked to make this vegetable a little more appealing to the little ones.