Those muffins are a delicate combination of potato puree and mushroom aroma. Baked are nicely crisp and brown. They could be even more delicious with a mushroom thick sauce. That’s a version I’ll make soon!
Great as an appetizer or dinner’s addition.
Ingredients (make 12 muffins)
3 cups mashed potatoes
handful dry forest mushroom
1 onion
1 teaspoon fresh rosemary
2/3 cup wheat flour
2 whisked eggs
2 teaspoons baking powder
salt, pepper
Method
Soak the mushroom in a cold water. Chop drained mushrooms. Sauté mushroom with chopped onion and rosemary. Cold and mashed potatoes mix with remaining ingredients, season to taste. Spoon the batter into a lined muffin pan. Bake until golden at 360F/ 180 oC.
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