Potato cups with mushroom filling
User Reviews
4.0
3 reviews
Good
Potato cups with mushroom filling
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These potato cups with mushrooms are a great Medical Medium appetizer. They are glutenfree, grainfree, eggfree and dairyfree. You do need just a bit of coconut amino's (ferment). You can make them completely fatfree. But for a bit crispier cups you need a bit of extra virgin olive oil.
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Ingredients
- 1 cup potatoes mashed
- 6 cups Shiitake mushrooms measured loosely packed
- ⅓ cup Potato Starch
- or or chestnut mushrooms packed a bit tighter because they loose more fluids
- 1 clove garlic or 2 when small
- 2 to 3 yellow onions
- 2 teaspoons Coconut aminos
- 3 cloves garlic
- 2 teaspoons onion powder
- 4 tbsp maple syrup
- 1 tsp paprika powder
- 1 tbsp dried thyme
- ½ teaspoons ground coriander seeds
- 1 tbsp dried oregano
- 1 tsp extra virgin olive oil in the dough
- ½ tbsp paprika powder
- or or water for fat and oilfree
- ½ tbsp chili flakes
- 2 tbsp extra virgin olive oil for shaping and to close cracks
- ½ cup potatoes mashed
- or or water for fat and oilfree
- ½ cup water a bit less when you use chestnut mushrooms
- 6 tbsp raw honey
- fresh herbs for topping
Instructions
- Peel all the potatoes (for the cups and for the filling) and cut into cubes. Steam for 25 minutes until soft.
- Chop the onion thinly and bake in a drop of oil or water until translucent.
- When the potatoes are almost done, preheat the oven to 390F or 200C. Prepare a muffin tin and place it up side down.
- Press the garlic and add.
- Let cool for just an bit. Then mash and measure the cup (tightly packed). Put into a bowl.
- Cut the mushrooms and add. Bake until brown.
- Press the garlic and add with coconut amino's, onion powder, paprika powder, coriander powder and oil.
- Mash the potato and mix with the water and add. Mix well until it forms a filling that resembles a loose paste or dry ragout.
- Add the starch and knead. Preferably the dough is still a bit warm but not hot.
- Fill the cups. Top with fresh herbs and a spoonful of honey. You can also set the honey on the table to let everyone serve themselves.
- Divide into six even balls. Then wash your hands. Dry them, but they can stay a bit moist.
- Flatten each ball in your hand. Then cover a 'muffin bottom' with a bit of oil and put the dough on top. Fold it down gently. Don't mind a bit of cracking. We will come to that.
- Repeat 5 times.
- Put a little bit of oil in one hand and 'brush' with the fingers of your other hand around one of the cup. Knead gently to get rid of cracks.
- Repeat 5 times. If one of them is a bit rebellious and cracks to much, take if off and do that one over.
- Put in the oven for 20 minutes.
- Take out and let cool just a bit. The edges will be stuck a bit, but if you push gently from the edge up and all around it will come loose. The rest of the cup should loosen by itself because they have come up a bit from the tin.
- Put them back in the oven for 2 to 5 minutes.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
71mg
(3%)
Potassium
1092mg
(31%)
Fiber
9g
(36%)
Sugar
32g
(64%)
Vitamin A
492IU
(10%)
Vitamin C
12mg
(13%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 71mg | 3% |
| Potassium | 1092mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 32g | 64% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
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