John Myers
Ingredients for 4 servings:
- 250 g potatoes (boiled potatoes)
- 25 g butter, melted
- 6 tbsp crème fraîche or sour cream
- 12 mushrooms
- salt and pepper
- some chives, cut into small rolls
- some cheese, grated
- some vegetable broth
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
appetizer
Clean the mushrooms and remove the stems. Chop the stems and set aside 2 tablespoons. Mash the cooked potatoes (you can use day-old potatoes) like mashed potatoes. Then add the melted butter. Add the crème fraîche or sour cream and mix. Add the chopped mushroom stems and chives, mix well, and season with salt and pepper. Stuff the mushrooms with the mixture and place in a baking dish. Pour in a little vegetable stock and sprinkle the cheese over the mushrooms. Bake in the oven at 180°C (350°F), covered, for the first 15 minutes, then uncovered for another 5-10 minutes. Tastes great on lamb’s lettuce.
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