Baked Purple Potato Carpaccio with Brown Mushrooms
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g potato (s), purple
- 1 scoop mozzarella
- 5 stalks parsley, fresh
- 150 g mushrooms, brown
- 1 shallot (s)
- 1 shot white wine
- salt
- Black pepper from the mill
- Fat for the pan
- Balsamic cream
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into approx. 0.5 cm thick slices. Heat the fat in a large pan on medium heat and fry the potato slices for 1 minute on each side, season with plenty of salt and pepper. Place the slices side by side on a parchment-lined baking sheet.
- Preheat the oven to 150 degrees circulating air.
- Cut the mozzarella into small pieces, put it in a bowl, mix in the finely chopped parsley and knead everything well with a fork. Put a blob of this mixture on each potato slice, press down a little and place the tray in the oven on the middle rack for about 10 minutes.
- Heat the fat again in the pan on medium heat, sauté the finely chopped shallot, then add the diced mushrooms and fry briefly while turning. Deglaze with a dash of white wine, season with salt and pepper, cover the pan and turn off the heat.
- Take the baked potato slices out of the oven, arrange on a plate with the carpaccio and place the mushrooms in the middle. Drizzle a few drops of crema di balsamic vinegar over the potato slices, garnish and serve.
- Correspondingly portioned, it is also suitable as a starter.
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