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Potato Baskets with Mushroom and Thyme Filling

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These mouthwatering treats make hearty little snacks or a complete meal when served with a green salad or a raw carrot or red beet salad. Makes about 12 baskets.

These mouthwatering treats make hearty little snacks or a complete meal when served with a green salad or a raw carrot or red beet salad.

Potato baskets:
4 large potatoes such as Yukon Gold, boiled
1/4 celery root, chopped and boiled together with the potatoes (optional)
1 medium-size onion, finely chopped
1 Tbsp (15 ml) water
1 free-range egg
3 Tbsp (45 ml) whole wheat flour or kamut flour
1 tsp (5 ml) herbal salt such as Herbamare, Vegit or Spike

Filling:
2 cups (500 ml) mushrooms, sliced
1 medium-size onion, finely chopped
1 Tbsp (15 ml) butter or coconut butter
1 Tbsp (15 ml) soy sauce
1/2 tsp (2 ml) dried thyme or 1 tsp (5 ml) fresh thyme, chopped
1/4 tsp (1 ml) dried sage
1 cup (250 ml) Parmesan cheese, finely grated

To make the potato baskets, finely grate the cooked potatoes or mash them with a potato masher. Mix with celery root and set aside. Saut?nion in water for about five minutes. Drain and add to potatoes. Add egg, flour and herbal salt and knead into a dough. Form into balls two-and-one-half inches (six cm) wide.

Preheat oven to 350°F (180°C). Grease a cookie sheet or cover it with parchment paper and place potato balls on top. Flatten and make an indent in the centres to form baskets. Set aside.

To make the filling, saut?nion in butter and add soy sauce. Add mushrooms and simmer for a few minutes. Stir in thyme and sage then remove from stove. Fill potato baskets with a generous amount of mushrooms and sprinkle Parmesan over top. Bake in the oven for 20 to 30 minutes until baskets are slightly browned and firm. Makes about 12 baskets.

Source: alive #235, May 2002

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