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Mini Casseroles with Mushrooms and Jerusalem Artichoke
Mini Casseroles with Mushrooms and Jerusalem Artichoke
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Recipe Details:
Diabetic-friendly dinner entrée of mushrooms and onions with Jerusalem artichoke.
Ingredients:
Fresh champignon mushrooms (finely chopped) – ½ lb.
Step 1 Heat some oil in a frying pan and fry fresh mushrooms, canned mushrooms, and onion separately. Fry onion until transparent (about 3 minutes) and mushrooms until all liquid evaporates. Step 2 Mix all mushrooms and onion in a frying pan and cook 3-5 more minutes. Step 3 Thoroughly wash the Jerusalem artichoke, peel, and submerge in cold water as it is usually done with potato. Step 4 Put the artichoke in slightly salted boiling water. Bring to boil over medium-high heat then reduce temperature to low and simmer covered for about 45 minutes, until soft. Step 5 Make Jerusalem artichoke puree: Drain the liquid in which it was cooked. Knead with a fork. Add an egg and mix well. Step 6 Add the mushrooms and onion to the artichoke puree and mix thoroughly again. Add salt if necessary. Step 7 Prepare small forms for frying. Moisten the inside of the forms with a little oil or water. Cover the bottom and edges of the forms with bread crumbs. Fill the forms with Jerusalem artichoke puree with mushrooms and onion and then put some cheese on top of each form. Step 8 Preheat oven to 360 F and bake the casserole for 25 minutes. Step 9 Remove the ready casseroles from the oven and leave for about 15 minutes. Step 10 Carefully remove the casseroles from the forms, serve and enjoy!
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