Potato Muffins with Creamy Mushroom Hearts
TO BE PREPARED AT LEAST 8H IN ADVANCE: Wash and dry the mushrooms, then cut in pieces. Peel the onion and garlic. Place the mushrooms, onion and garlic in the Extra Chef and chop finely.
Pour contents of the Extra Chef into the MicroCook Pitcher 1L, cover and microwave for 5 min. at 600 watts, stirring halfway through. Drain, add heavy cream, set cover in open position and microwave for an additional 2 min. Add salt and pepper, then allow to cool for approx. 15 min.
Pour in the Freezer Mates Ice Cube Tray using the Silicone Spatula to spread evenly into each cavity. Freeze for at least 8 hours. This will make 12 cubes: 6 for this recipe and 6 that can be stored in the Freezer Mates 450 ml for use at a later time.
Preheat the oven to 220°C.
Peel the potatoes, cut them in pieces and rinse them. Place them in the MicroCook with 150 ml water. Cover and microwave for 10 to 12 min. at 600 watts, stirring halfway through. Allow to stand for 5 min.
Drain, and then mash the potatoes using the Potato Masher. Add the butter and stir gently until the butter is completely melted. Add egg yolks, salt and pepper and stir again.
Place the SBF Tupcake Mould on a cold oven rack and divide the mixture evenly into each cavity.
Unmold the cubes: for easy unmolding, run hot water over the backside of the Ice Cube Tray for a few seconds.
Push 1 cube in the middle of the dough in each cavity and bake for 15 to 17 min.
Allow to stand for 2 min. before gently unmolding. Serve as side dish for a grilled or roasted meat.
- 200 g button mushroom
- 1 onion
- 1 garlic clove
- 100 ml heavy cream
- Salt and pepper
- 500 g potato
- 150 ml water
- 100 g butter
- 2 egg yolks