Mushroom bags
4 servings
40 minutes
Mushroom cones are a delicate dish of European cuisine that combines the tenderness of potatoes, the aroma of dried mushrooms, and the spiciness of melted cheese. This treat, resembling small puff pastry envelopes, originated as a convenient way to serve hearty filling in a crispy shell. Processed mushrooms acquire a rich flavor, while fried onions add sweet notes. Melted cheese binds the filling components together, and fresh parsley adds freshness. These cones are perfect for festive tables or cozy family dinners, delighting the eye with their golden crust and stimulating appetite from the first second. They are served hot and pair wonderfully with sour cream or light sauces. The simplicity of preparation makes them accessible even for novice cooks, while the taste is truly memorable.
1
Soak the mushrooms, boil them, and squeeze out the water.
- Dried mushrooms: 200 g
2
Peel the boiled potatoes in their skins and cut them into cubes.
- Potato: 5 piece
3
Fry the mushrooms with onions.
- Dried mushrooms: 200 g
4
Grate the cheese on a coarse grater.
5
Mix potatoes, cheese, mushrooms, and pepper.
- Potato: 5 piece
- Ground black pepper: to taste
6
Cut the thawed puff pastry into rectangles.
7
Beat the eggs lightly.
- Chicken egg: 2 pieces
8
Grease the inner part of the resulting rectangles with egg, add the filling, and roll into cones.
- Chicken egg: 2 pieces
9
Place the cones on a baking sheet, brush with the remaining egg, put in the oven, and bake for 15 minutes at 200 degrees.
- Chicken egg: 2 pieces
10
Decorate the ready cones with parsley!
- Parsley: 1 bunch
