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Hurom at the best pri­ce + 10 % extra with cou­pon: SELLERIESAFT10

Hurom at the best pri­ce + 10 % extra with cou­pon: SELLERIESAFT10

Mushroom and potato wraps

Spi­cy, sea­so­ned, fried mush­rooms make the­se irre­sis­ti­ble pota­to dough wraps so appe­al­ing. The deli­cious, thin­ly baked wraps are packed with healt­hy herbs and spices. 

Ingre­di­ents for 2 servings: 

For the pota­to wraps: 

For the filling: 

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C.

For the wraps, steam the pota­toes in a pot with a steam­er insert for 20 to 25 minu­tes until they are soft. In a food pro­ces­sor, blend the slight­ly coo­led pota­toes with the gar­lic pow­der, oni­on pow­der and map­le syrup until the mix­tu­re is smooth.

Spread the dough in 2 por­ti­ons onto a bak­ing tray lined with bak­ing paper in a cir­cle. Bake until light­ly brow­ned, 15 to 20 minu­tes. Allow to cool com­ple­te­ly. Then place the wraps face down on a clean work sur­face or cut­ting board and careful­ly peel off the parch­ment paper.

(Note from Astrid: Attemp­ting to fry some of the dough in a non-stick cera­mic pan resul­ted in deli­cious mas­hed pota­toes. I suspec­ted it, but wan­ted to know for sure: the dough defi­ni­te­ly can’t be turned!)

To make the fil­ling, place a non­stick cera­mic skil­let over medi­um-high heat. Add the oni­on and sau­té until sof­ten­ed, 3 to 5 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent them from bur­ning. Redu­ce heat and add mush­rooms, papri­ka, gar­lic pow­der, red pep­per flakes, thy­me and rose­ma­ry. Cook, stir­ring occa­sio­nal­ly, until mush­rooms are soft and brow­ned, 10 to 15 minu­tes. Final­ly stir in the pars­ley and lemon juice.

Spread the mush­room fil­ling over the wraps and careful­ly fold them together. 

Bon appe­tit!

source

Pho­tos: Maar­ja Urb

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