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Potato cups with mushroom filling

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Calories: 310 kcal
Course: Dinner
Cuisine: European , French

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

    Cup of Yum
  1. Peel all the potatoes (for the cups and for the filling) and cut into cubes. Steam for 25 minutes until soft.
  2. Chop the onion thinly and bake in a drop of oil or water until translucent.
  3. When the potatoes are almost done, preheat the oven to 390F or 200C. Prepare a muffin tin and place it up side down.
  4. Press the garlic and add.
  5. Let cool for just an bit. Then mash and measure the cup (tightly packed). Put into a bowl.
  6. Cut the mushrooms and add. Bake until brown.
  7. Press the garlic and add with coconut amino's, onion powder, paprika powder, coriander powder and oil.
  8. 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.
  9. Add the starch and knead. Preferably the dough is still a bit warm but not hot.
  10. 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.
  11. Divide into six even balls. Then wash your hands. Dry them, but they can stay a bit moist.
  12. 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.
  13. Repeat 5 times.
  14. 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.
  15. Repeat 5 times. If one of them is a bit rebellious and cracks to much, take if off and do that one over.
  16. Put in the oven for 20 minutes.
  17. 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.
  18. Put them back in the oven for 2 to 5 minutes.

Nutrition Information

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

% 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.