John Myers
Ingredients for 1 servings:
- 100 g potatoes, small, raw (weight after peeling)
- 50 g carrot(s) (after cleaning and peeling)
- 50 g bamboo shoot(s), from the jar
- 70 g mushrooms, brown (after cleaning)
- 100 g cheese, Maasdam, 3 slices (alternatively according to your taste)
- Salt
- pepper
- chili flakes
- Fat, for the pan
- Fat, for the casserole dish
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
baked mushroom and cheese rolls on a potato, carrot and bamboo shoot base
Peel the peeled potatoes with a peeler to create many thin slices. Do the same with the carrots. Heat the fat in a small pan over medium heat, briefly fry the potatoes and carrots, turning frequently. Reduce the heat to low, cover, and simmer for about 8 minutes. Grease a small casserole dish and set aside. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), top/bottom heat. Cut the mushrooms into thin slices. Remove the bamboo shoots from the jar, weigh them, and pat them dry. Season the potatoes and carrots, transfer them from the pan to the greased dish, and scatter the sprouts over them. Briefly sauté the mushroom slices in the pan over medium heat, then remove from the heat and turn off the stove. Place 3 slices of cheese on the work surface and distribute the mushrooms evenly on top. Carefully roll up each cheese slice and place it on the sprouts, end-down. Place in the oven, 2nd rack from the bottom, for about 15 minutes. Done! If you’re using a strong cheese, please be more restrained with the seasoning. It’s still manageable for a single person, even after a long day at work…and very tasty!
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