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Issue 591: Potato Baskets With Mushroom Cream Sauce

Brynie Greisman

This appetizer has it all — elegant presentation and over-the-top taste

Wednesday, May 09, 2018

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Food and prep by Renee Muller, Photo by Moshe Wulliger

The basket theme here is reminiscent of bikkurim brought in a basket. Everyone loved the delightful, savory combo of the potato basket with the heavenly, velvety mushroom sauce.

 

INGREDIENTS

Yields 14 potato baskets


Crepes
  • 2 eggs
  • 1 cup water
  • 1 cup milk
  • 2 Tbsp oil
  • 1½ cups flour (I used whole wheat pastry)
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • butter, for frying

Filling
  • 6 medium potatoes
  • 3 Tbsp butter
  • 1 tsp olive oil
  • 1-2 large onions, finely diced
  • 1 egg
  • salt and pepper, to taste
  • a handful chopped fresh parsley (optional) 
  • 4 oz (100 g) grated feta cheese
Creamy Mushroom Sauce
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 6 button mushrooms, diced
  • salt and pepper, to taste
  • pinch each thyme and nutmeg
  • 2 pinches sage (optional)
  • 1 tsp cornstarch
  • ½ tsp fresh lemon juice (optional)
  • 1 cup low-fat cooking cream or can sub Devash Half-and-Half 
  • chopped fresh parsley leaves, for garnish

NOTE If you have leftover cream sauce, use it over pasta or on French fries 




TIP The crepes and sautéed onions can be made in advance and frozen
 
 
PREPARATION

Combine all crepe ingredients, aside from butter, in a blender cup or mixer, and mix well. (You can also do it by hand, with a whisk.) Refrigerate for 1 hour.

Heat a 7-8-inch (18-20-cm) frying pan over medium heat. Smear with a little butter. Pour ¼ cup batter into the center of the pan. Lift and tilt pan to evenly coat bottom.

Cook about 30-45 seconds, until the edges are starting to curl up. Turn out onto a large piece of paper towel. (These crepes are purposely thicker than the standard blintz leaves so they retain their shape when filled and baked.) Repeat with remaining batter, greasing frying pan as needed. Don’t stack the crepes until they’re fully cooled or they’ll stick together.

For the filling, cook potatoes in their peels in a pot of water until soft. Cool and peel with a knife.

Meanwhile, heat butter and olive oil in a large frying pan. Add onions and sauté until golden brown. Mash potatoes and mix together with onions, egg, salt and pepper, and parsley, if desired. Taste and adjust seasoning if necessary.

To assemble: Preheat oven to 350°F (180°C). Spray muffin tins with cooking spray. Press crepes gently in the pan with the edges sticking out. Fill each crepe with a heaping Tbsp of the potato-onion mixture, pressing down gently. Top with about 1 tsp grated feta cheese. Bake for 15 minutes. Cool in pans for 5 minutes and then carefully remove to a pan or plate.

Meanwhile, prepare cream sauce: Heat butter in a large frying pan. Add garlic and sauté for 1 minute over low heat. Add mushrooms and seasonings and turn heat to medium. Stir until vegetables begin to soften, about 5 minutes. Stir in cornstarch. Add lemon juice if desired. Add cooking cream and mix together until velvety and smooth.

To serve: Place a potato basket on a plate. Pour some cream sauce over the top. Garnish with parsley.

 

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