Baked Potato Straws With Shiitake Mushrooms
Serving: 2
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Directions
- <h3>Potato Straws</h3>
- Brush potato sheets with butter and wrap around deli sticks.
- Bake at 200°C for 15 minutes.
- <h3>Filling</h3>
- Blitz everything together in a blender
- Put into a piping bag.
- Pipe into potato shells.
- <h3>Mushroom Sauce</h3>
- Bring saucepan to a moderate heat, add the butter, onion and garlic, and cook for 5 minutes.
- Add the cream and reduce to a sauce consistency.
- Season well.
- <h3>Mushroom Chips</h3>
- Slice mushrooms thinly on a mandolin and dry in the oven at 70°C for 45 minutes
- Season well.
- <h3>Mushroom Soil</h3>
- Dry brown mushrooms in oven at 70°C for 45 minutes, then allow them to cool down.
- Place the dry mushrooms in a blender and add oil, honey, lime juice and salt
- Pulse a few times until all the ingredients are mixed together
Ingredients
- <h3>Potato Straws</h3>
- potato (sheets)
- butter (clarified)
- <h3>Filling</h3>
- 100 g cream cheese
- 40 g chives
- juice of 1 lime
- <h3>Mushroom Sauce</h3>
- 100 g shiitake mushrooms (chopped)
- half an onion
- 1 clove garlic
- 100 ml cream
- 40 g butter
- salt to taste
- <h3>Mushroom Chips</h3>
- 5 shiitake mushrooms (each)
- salt to taste
- <h3>Mushroom Soil</h3>
- 100 g brown mushrooms (chopped)
- juice of 2 limes
- 50 ml olive oil
- 20 ml honey
- salt to taste