Stuffed potatoes with mushroom ragout and herb curd

Ingredients for 2 servings:

• 500 g potatoes, new
• 1 tsp vegetable stock powder
• 1 tsp caraway seeds
• 1 tbsp, heaped herbal salt
• 250 g mushrooms, brown, small
• 1 tbsp tomato paste
• 1 small onion(s)
• 100 ml water
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 garlic clove(s)
• 1 dash of sauce (hot pepper sauce) or Tabasco
• 2 tbsp flat-leaf parsley, chopped
• 250 g herb curd
• 1 tbsp chives
• 1 tsp dill, chopped
• 1 shallot(s)
• 1 egg(s)
• n. B. herbal salt
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 20 minutes

for the buffet, the party or for the evening

Clean and quarter the mushrooms, and place them in a saucepan. Finely chop the onion and garlic clove and add them. Mix the water with the tomato paste, vinegar, oil, salt, pepper, and pepper sauce and add them to the pan. Simmer with the lid on for about 1.5 hours over low heat until almost all the liquid remains, stirring occasionally. Then remove from the heat, stir in the chopped parsley, season again generously with salt and pepper, and set aside. Steam or boil the potatoes in water with 1 tablespoon of herb salt, caraway seeds, and vegetable stock powder for about 15-20 minutes. Remove from the pan and peel while still lukewarm. Meanwhile, mix the herb quark with the finely chopped shallot, parsley, chives, dill, salt, and pepper. Once peeled and cooled, halve the potatoes crosswise, carefully scoop out the flesh with a small spoon, and sprinkle with herb salt and pepper. Then fill the potato halves alternately with herb curd and mushrooms, arrange on a platter, and garnish as desired. Cover with cling film until ready to serve. Mix the hollowed-out potato mixture with an egg, season with salt and pepper, and fry in a pan to form patties – this way, nothing goes to waste. The potatoes can be filled with many different things, such as egg salad, smoked fish salad, or similar – it’s just important that the fillings have a strong flavor, as cold potatoes have little flavor of their own.