Stuffed mushrooms

Name: Stuffed mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 500 g Carrots; 1/2 l Vegetable broth (instant); 7-10 Tbsp Salt; 12 (approx. 1 kg) large stuffed mushrooms; 1 Onion; 30 g Butter or margarine; 7-10 Tbsp Pepper; 1/2 bunch Chives; 1/2 bunch Parsley; 3 TABLESPOONS Schmand; 50 g grated parmesan cheese

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
500 g Carrots
1/2 l Vegetable broth (instant)
7-10 Tbsp Salt
12 (approx. 1 kg) large stuffed mushrooms
1 Onion
30 g Butter or margarine
7-10 Tbsp Pepper
1/2 bunch Chives
1/2 bunch Parsley
3 TABLESPOONS Schmand
50 g grated parmesan cheese

Directions

1
Clean, wash and chop the potatoes and carrots. Remove 1/3 of the carrots and cook covered in the stock for about 15 minutes. Cover the rest of the carrots and potatoes and cook them for about 20 minutes in little boiling salted water. In the meantime wash and clean the mushrooms, unscrew and chop the stems. Peel and finely chop the onion.
2
Heat 10 g fat in a pan, fry the chopped mushroom stems and onion in it. Season with salt and pepper and set aside. Wash chives and parsley, dab dry and chop except for something to garnish. Puree the carrots in the stock, add the herbs and sour cream and season to taste with salt and pepper. Drain potato and carrot water to approx. 100 ml. Coarsely mash potatoes and carrots. Stir in 25 g parmesan and mushroom mixture. Season to taste with salt and pepper. Spread the puree into the mushroom heads and place in a large casserole dish. Pour carrot sauce.
3
Coarsely mash potatoes and carrots. Stir in 25 g parmesan and mushroom mixture. Season to taste with salt and pepper. Spread the puree into the mushroom heads and place in a large casserole dish. Pour carrot sauce. Sprinkle filled mushrooms with remaining Parmesan and add fat as flakes. Bake in the preheated oven (electric: 200 °C / gas: level 3) for 30-40 minutes