Savory Potato Muffins with Mushroom Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 300 grams starchy potatoes
- salt
- 10 grams fresh Yeast
- 50 milliliters lukewarm milk
- 125 grams Pastry flour
- 1 egg
- 60 grams sour Whipped cream
- 2 Tbsps softened butter
- ¼ tsp Curry powder
- ¼ tsp ground Turmeric
- ¼ tsp hot ground paprika
- freshly ground peppers
- For the mushroom ragout
- 200 grams button Mushroom
- 200 grams shiitake mushrooms
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp lemon juice
- 150 grams Crème fraiche
- 2 Tbsps finely chopped parsley
- thyme (for garnish)
Preparation steps
Rinse the potatoes and cook in salted water for about 25 minutes. Drain, cool slightly, peel, and press through a ricer into a bowl. Preheat the oven to 200°C (approximately 375°F). Dissolve the yeast in warm milk. Mix the flour, potatoes, egg, sour cream, butter and spices in a bowl. Pour in the milk mixture and process everything with the dough hook of the electric hand mixer to form a smooth dough. Brush the wells of the muffin tin with soft butter. Fill the wells 2/3 full and let the dough sit for around 15 minutes. Place small knobs of butter on top of the muffins and bake for about 25 minutes.
Meanwhile, trim the mushrooms and cut so that they are a uniform size, as needed. Peel the shallot and garlic. Finely dice the shallot and finely chop the garlic. Heat the butter in a pan and sauté the shallot and garlic until translucent. Add the mushrooms and fry until the liquid has evaporated. Drizzle with lemon juice and season with salt and pepper. Stir in the creme fraiche and parsley bring to a boil, reduce the heat and simmer.
Remove the finished muffins from the oven and loosen from the muffin tin. To serve, distribute the mushroom ragout on plates, place the muffins on top and garnish with thyme.
