Mushrooms in Pastry with Sweet Potatoes and Beans

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Mushrooms in Pastry with Sweet Potatoes and Beans
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Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
1650
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,650 cal.(79 %)
Protein29 g(30 %)
Fat113 g(97 %)
Carbohydrates127 g(85 %)
Sugar added0 g(0 %)
Roughage12.9 g(43 %)
Vitamin A2.9 mg(363 %)
Vitamin D4.4 μg(22 %)
Vitamin E11.7 mg(98 %)
Vitamin K69.6 μg(116 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin14.6 mg(122 %)
Vitamin B₆1 mg(71 %)
Folate166 μg(55 %)
Pantothenic acid5 mg(83 %)
Biotin44.7 μg(99 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C75 mg(79 %)
Potassium1,681 mg(42 %)
Calcium192 mg(19 %)
Magnesium161 mg(54 %)
Iron6.5 mg(43 %)
Iodine43 μg(22 %)
Zinc3.9 mg(49 %)
Saturated fatty acids65.4 g
Uric acid177 mg
Cholesterol410 mg
Complete sugar20 g

Ingredients

for
4
For the mushroom pastry
1 shallot
1 garlic clove
1 Tbsp butter
450 grams mixed Mushrooms (Button mushrooms, oyster mushrooms, shiitake, etc.)
4 Tbsps dry sherry
100 grams roasted Cashews
4 plates Puff pastry dough (frozen)
2 egg yolks
salt
freshly ground peppers
For the sweet potatoes and beans
600 grams Sweet potato
salt
freshly ground peppers
Nutmeg
1 Tbsp butter
3 Tbsps Whipped cream
500 grams green Beans

Preparation steps

1.

For the mushroom pastry: Peel and finely chop shallot and garlic.

2.

Wipe mushrooms with paper towels and coarsely chop.

3.

Sauté shallots and garlic in hot butter, add mushrooms. Let them sweat, then pour in the sherry and cook over high heat until the liquid is almost evaporated. Stir in the cashews and season with salt and pepper.

4.

Thaw the puff pastry and roll out on a floured surface.

5.

Spread the mushroom mixture on the pastry. Whisk egg yolks with a little water and brush on the edges. Fold the pastry edges together and press lightly to seal. Place the filled pastry on a greased baking sheet and coat with remaining beaten egg yolks.

6.

Bake in a preheated oven (220°C) (approximately 425°F) for about 12 minutes, or until golden brown.

7.

For the sweet potatoes: Peel the sweet potatoes, cut into large cubes and boil in salted water for about 20 minutes. Drain and while still hot, press through a ricer and combine with butter and cream into a loose puree. Season with salt, pepper and nutmeg.

8.

For the beans: Rinse and trim the beans and boil in heavily salted water for about 10 minutes until al dente. Drain.

9.

Arrange mushrooms in puff pastry with mashed sweet potatoes and beans on plates and serve.

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