Description
Lazy mushroom dumplings from potato dough, baked under a vegetable coat. My husband said yesterday about his decision to fast, and now I have a headache, as delicious and satisfying to feed this six-foot man. Today my menu, dumplings with mushrooms from potato dough, baked with vegetables in tomato-garlic filling. The smell of preparing meals just crazy. Even my picky husband liked it, and Sonny, who is an ardent meat eater, ate a serving of casserole on a par with the Pope and the meat didn't even remember!
Ingredients
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Potatoes
4 piece
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Flour
250 g
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Onion
1 piece
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Mushrooms
400 g
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Soy sauce
4 tsp
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Tomato
2 piece
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Eggplant
1 piece
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Tomato paste
2 Tbsp
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Water
1 cup
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Basil
1 tsp
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Garlic
1 tsp
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Salt
Cooking
Boil the potatoes, drain the water, mash with a pestle or blender.
Add puree to flour, knead to make a elastic dough, all depends on the degree of starch potatoes. The potato dough is more airy and delicate than that made with only flour. Leave the dough aside to rest.
Prepare the filling. Onion chop and fry in vegetable oil, add sliced mushrooms, I have frozen boletus, and fry until tender, add at the end 2 tsp of soy sauce company Kikkoman, it will give the mushrooms a more intense taste, and ground pepper to taste. Cool.
Roll the dough into a thin layer and spread it on the mushroom stuffing.
Twist the dough with the stuffing in the roll.
Cut into small segments of the loaf and put in greased with vegetable oil form our mushroom curls.
Cut into thin slices tomatoes and eggplant and place on top of rolls.
Meanwhile, make the sauce. To mix into the water tomato paste high quality, dried Basil, dried garlic, soy sauce firm Kikkoman and salt to taste.
Pour the sauce over the vegetables in the form, close the top with foil and bake at 190 degrees for 40 minutes. 10 minutes until cooked remove the foil and have a little pacalet the top of the casserole.
Take out from the oven the pudding and you can sprinkle on top of green onions and fresh Basil.
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