John Myers
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Stuffed Pointed Peppers on Creamy Forest Mushroom Sauce with Hearty Celery-mashed Potatoes
The perfect stuffed pointed peppers on creamy forest mushroom sauce with hearty celery-mashed potatoes recipe with a picture and simple step-by-step instructions.
Filled pointed pepper:
- 4 Red pointed pepper approx. 500 g
- 500 g Ground beef
- 0,5 approx. 50 g Onion approx. 50 g
- 1 Clove of garlic
- 1 Egg
- 2 tbsp Breadcrumbs
- 1 tsp Salt
- 1 tsp Mild curry powder
- 0,5 tsp Colored pepper
- 0,5 Cup Plucked parsley
Forest cream mushroom sauce:
- 500 g Mixed forest mushrooms (chestnuts, porcini mushrooms and goat’s lip / collected yourself)
- 0,5 approx. 50 g Onion approx. 50 g
- 1 Clove of garlic
- 2 tbsp Sunflower oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 100 ml Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
- 0,5 Cup Plucked parsley
Hearty celery and potato mash:
- 6 Discs Alpine bacon approx. 50 g
- 1 piece Celery approx. 700 g / cleaned approx. 450 g
- 400 g Potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 4 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Baking and serving:
- 4 Refractory forms
- 4 Parsley
- 8 Mandarin wedges
Filled pointed pepper:
- Halve the pointed peppers, clean / core and wash. Peel onion and chop finely. Peel the garlic clove and dice very finely. Put all ingredients (minced beef, onion cubes, garlic clove cubes, 1 egg, 2 tablespoons breadcrumbs, 1 teaspoon salt, 1 teaspoon mild curry powder, ½ teaspoon colored pepper and ½ cup picked parsley) in a bowl, mix well and knead the halved pointed peppers fill with it.
Forest cream mushroom sauce:
- Peel the onion and dice finely. Peel the garlic clove and dice very finely. Heat sunflower oil (2 tbsp) in a pan, fry the onion and garlic clove cubes in it until translucent / stir-fry. Add the frozen forest mushrooms and stir-fry. Deglaze / pour in the vegetable stock (200 ml) and the cooking cream (100 ml) and add coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sugar (1 big pinch) and lemon juice ( 1 strong splash). Fold in the parsley and let everything reduce for a few minutes.
Hearty celery and potato mash:
- 6 Place slices of alpine bacon on a baking tray lined with baking paper, fry in a preheated oven at 225 ° C for approx. 8-10 minutes and degrease on kitchen paper. Clean and dice the celery. Peel and dice the potatoes. Boil the celery cubes with the potato cubes in salted water (1 teaspoon salt) for about 20 minutes, drain, butter (1 tablespoon), cooking cream (4 tablespoons), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 strong Pinch) and nutmeg (1 big pinch) and work through / pound through well with the potato masher.
Gratinate and serve:
- Spread the forest mushroom cream sauce on 4 ovenproof dishes, place 2 filled pointed peppers on top and bake in the preheated oven at 225 ° C for about 30 minutes. The last 10 minutes with grill function. Distribute the mashed celery and potatoes on the 4 dishes, break through the crispy alpine bacon, spread it and garnish with parsley and mandarin wedges, serve.
Tip:
- Cut the onion and garlic cloves for the filled pointed peppers and wild mushroom cream sauce together and divide into 2 portions each.
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