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Mushroom Buns with Cream Sauce, Cauliflower and Jacket Potato Triplets

5 from 4 votes
Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 6 people

Ingredients
 

Mushroom buns: (approx. 25 pieces!)

  • 1 Kg Beef meat
  • 2 Yesterday's rolls
  • 250 g Mushrooms
  • 200 g 2 Onions
  • 2 piece Garlic cloves
  • 20 g 1 piece of ginger approx. 20 g
  • 1 Red chilli pepper
  • 2 piece Eggs
  • 2 tsp Salt
  • 2 tsp Sweet paprika
  • 2 tsp Mild curry powder
  • 1 big cup Breadcrumbs
  • 1 big cup Sunflower oil

Cream sauce:

  • Mushroom roll frying pan with oil
  • 2 tbsp Flour
  • 100 ml Hot water
  • 1 cube Beef broth 10 g
  • 100 ml Cream
  • 0,5 tsp Salt
  • 0,5 tsp Mild curry powder

Cauliflower:

  • 800 g 1 cauliflower / trimmed in florets
  • 2 tsp Salt

Jacket potato triplets:

  • 1 Kg Potatoes (triplets)
  • 2 tsp Salt
  • 2 tsp Ground turmeric

Serve:

  • Parsley for garnish

Instructions
 

Mushroom buns: (approx. 25 pieces!)

  • Soak yesterday's rolls in water and squeeze them out well. Clean / brush the mushrooms and chop them into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (1 kg beef mince. 2 soaked and squeezed rolls, 250 g diced mushrooms, 200 g onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, 2 eggs, 2 teaspoons salt. 2 teaspoons sweet paprika and 2 teaspoons mild curry powder) in a bowl give and mix / knead well with your hands. Shape meatballs (approx. 25 pieces!) With moistened hands, roll in breadcrumbs and fry golden-brown on both sides in a pan with sunflower oil. Continue until you have used up all of the dough for mushrooms. Keep warm in the oven at 50 ° C until serving.

Cream sauce:

  • Scatter flour (2 tbsp) into the frying pan of the mushroom buns (burn in!), Gradually deglaze / pour in the hot water (100 ml). Crumble the stock cube, mix in the cream (100 ml) and season with salt (½ teaspoon) and mild curry powder (½ teaspoon). Let everything simmer / reduce for a few minutes.

Cauliflower:

  • Clean the cauliflower and cut it into florets. Boil the cauliflower florets in salted water (2 teaspoons of salt) for about 8-10 minutes and drain through a kitchen sieve.

Jacket potato triplets:

  • Wash the triplets (small, waxy potatoes), cook in salted water (2 teaspoons of salt) with turmeric ground (2 teaspoons) for about 20 minutes, drain, allow to cool a little and peel off.

Serve:

  • Serve the mushrooms with cream sauce, cauliflower and triplets, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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