| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Coxon’s kit, Coxon3 | 1 | servings | |
INGREDIENTS
| 1 | lb | Sweet potatoes |
| 1 | oz | Butter |
| 6 | oz | Chanterelles |
| 3 | oz | Button mushrooms |
| Salt and pepper | ||
| 3 | oz | Celeriac |
| 1 | Egg | |
| 1 | ts | Parsley; chopped |
| 1/2 | Onion; grated | |
| 4 | oz | Cream cheese |
| 1 | pt | Vegetable stock |
| 1 | Clove garlic | |
| 1 | Leek; white part, diced | |
| 1 | Onion; diced | |
| 2 | oz | Tomato passata |
| Olive oil | ||
| 50 | g | Morel mushrooms |
INSTRUCTIONS
SAUCE Make the mushroom burgers by shredding half the peeled sweet potato. Dice the button mushrooms and roughly chop the chanterelles. Grate the celeriac and onion and mix all the ingredients together. Squeeze dry in a cloth. Mix the ingredients with an egg and season. Add the cream cheese. Place into a greased mould and cook gently on top of the stove. Carefully layer some thin sliced potatoes on the top and dot with butter. Place into the oven for approximately 15-20 minutes at 200C until cooked. Sweat off the leek, onion and garlic. Add the vegetable stock and reduce add the tomato passata and strain. Add the morel mushrooms and simmer for 10 minutes. Serve with the burger. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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