Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Potatoes with Mushroom Filling 8 medium potatoes 1/2 pound champignon, cremini, white or portibello mushrooms 1 tablespoon flour 1/2 coffee-cup of milk 2 1/2 ounces butter pinch salt and pepper Boil the potatoes and peel them well. While still warm, remove the top from each of them, then carefully empty them using a coffee spoon. Put into each potato a pinch of salt and pepper, and a very little knob of butter. Slice the mushrooms (champignons) and cook them in a little butter; this can be done while the potatoes are boiling. When the mushrooms are ready, add the flour and a small quantity of milk, mixing everything up till creamy, and then stuff the potatoes with this mixture. Put back the tops on each potato, and roast them in the oven till golden. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Did you really mean to peal the potatoes? I have seen several varieties of filled and stuffed potatoes, but I have never seen any that are pealed after boiled whole. It must take quite a long time to boil a medium potatoe until it is done. How long do they cook. Katie Julie Knudsen <a4dzero wrote: Potatoes with Mushroom Filling 8 medium potatoes 1/2 pound champignon, cremini, white or portibello mushrooms 1 tablespoon flour 1/2 coffee-cup of milk 2 1/2 ounces butter pinch salt and pepper Boil the potatoes and peel them well. While still warm, remove the top from each of them, then carefully empty them using a coffee spoon. Put into each potato a pinch of salt and pepper, and a very little knob of butter. Slice the mushrooms (champignons) and cook them in a little butter; this can be done while the potatoes are boiling. When the mushrooms are ready, add the flour and a small quantity of milk, mixing everything up till creamy, and then stuff the potatoes with this mixture. Put back the tops on each potato, and roast them in the oven till golden. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Oh Oh Oh! Perfect for this weekend. I favor the roasted peeled potatoes a lot and with them stuffed is an extra bonus.. Holly > Julie Knudsen <a4dzero wrote: > Potatoes with Mushroom Filling > > 8 medium potatoes > 1/2 pound champignon, cremini, white or portibello > mushrooms > 1 tablespoon flour > 1/2 coffee-cup of milk > 2 1/2 ounces butter > pinch salt and pepper > > Boil the potatoes and peel them well. While still > warm, remove the top from each of them, then carefully > empty them using a coffee spoon. Put into each potato > a pinch of salt and pepper, and a very little knob of > butter. Slice the mushrooms (champignons) and cook > them in a little butter; this can be done while the > potatoes are boiling. When the mushrooms are ready, > add the flour and a small quantity of milk, mixing > everything up till creamy, and then stuff the potatoes > with this mixture. Put back the tops on each potato, > and roast them in the oven till golden. Yields 4 > servings. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2007 Report Share Posted November 1, 2007 Oh I love potatoes. This sounds delic. Judy - Julie Knudsen Thursday, November 01, 2007 7:59 PM Potatoes with Mushroom Filling Potatoes with Mushroom Filling 8 medium potatoes 1/2 pound champignon, cremini, white or portibello mushrooms 1 tablespoon flour 1/2 coffee-cup of milk 2 1/2 ounces butter pinch salt and pepper Boil the potatoes and peel them well. While still warm, remove the top from each of them, then carefully empty them using a coffee spoon. Put into each potato a pinch of salt and pepper, and a very little knob of butter. Slice the mushrooms (champignons) and cook them in a little butter; this can be done while the potatoes are boiling. When the mushrooms are ready, add the flour and a small quantity of milk, mixing everything up till creamy, and then stuff the potatoes with this mixture. Put back the tops on each potato, and roast them in the oven till golden. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
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