Field Mushrooms Stuffed with Potato and Brisket

Field mushrooms’ caps resemble cups, as if made especially for stuffing. They open up a large field for experimenting. We suggest you should try preparing minced stuffing from boiled potatoes and fried brisket or pancetta. This is a dish that is nourishing and tasty and looks unusual and enticing.

Ingredients for Field Mushrooms Stuffed with Potato and Brisket

• 1.2 lb large field mushrooms
• 2 potatoes
• 0.2 lb brisket or pancetta
• 3 garlic cloves
• 3 stalks parsley
• olive oil, salt, pepper

Cooking Instructions

1. Boil potatoes in their skins. Peel and mash it with a fork.
2. Cut the stems off the mushrooms, chop them finely.
3. Cut the brisket into small pieces and fry them with chopped stems, garlic and parsley.
4. Mix mashed potatoes into the fried stuffing, add salt, pepper, mix everything.
5. Put the stuffing into mushroom caps.
6. Place them into pre-oiled forms.
7. Bake in an oven for about 20 minutes at 360 degrees. Serve hot.