Potatoes stuffed with dried mushrooms
Potatoes stuffed with dried mushrooms Recipe for potatoes stuffed with dried mushrooms by our chef, Nikos Zafirakopoulos. PREPARATION & EXECUTION 1. Preheat the oven to 180-200°C, on the fan setting. 2. Place each potato on a sheet of baking paper and then on a sheet of aluminum foil. Use a knife to make holes in the potatoes. Sprinkle with salt, pepper, thyme, 1 clove of crushed garlic, a little butter, and wrap like a parcel. Place on a baking tray and bake for 50-80 minutes, depending on the size of the potatoes. Place the dried mushrooms in a pot with a little water or wine. Keep them in the liquid. After 40+ minutes, drain them (once they have softened well) and chop them finely. Sauté them lightly in a little butter and add their broth, cooking until the liquid is reduced by half. Remove them from the pan and set aside.4. Wearing a glove, check after 45 minutes to see if they have softened. Open the bundle, cut them in half and leave them to cool slightly. Score an outline with a knife and scoop out the potatoes with a spoon. Add a little butter to the scooped-out potatoes to melt and season with salt and pepper. Pass them through a potato ricer or press (be careful not to use a food processor, as this changes the texture of the potatoes). Transfer them to a mixing bowl. Add the yogurt, Philadelphia cheese, and mushrooms, and season with salt and pepper to taste. 5. Add the mixture to the potatoes. Bake for 10 minutes in the oven, then add the cheddar cheese and continue cooking on high heat or under the grill. Optionally, sprinkle with finely chopped parsley.
