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3/4 pound ground chicken or meat
1/2 cup Gefen Bread Crumbs
2 cubes Dorot Gardens Frozen Basil
1 cube Gefen Frozen Garlic
2 eggs
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons margarine, or more oil
2 shallots
1 and 1/2 pounds mushrooms (shiitake, Portobello, button)
2 tablespoons flour
1/4 cup full-bodied red wine, such as Alfasi Cabernet Sauvignon
1/2 teaspoon chicken consommé, dissolved in 1/4 cup water
salt, to taste
pepper, to taste
3 white potatoes
2 tablespoons margarine, or oil
paprika, for sprinkling
Combine all ingredients for chicken layer in a bowl and set aside.
Heat margarine and oil in a pan. Saute shallots and mushrooms until they begin to soften, about four to six minutes. Add flour and stir to combine. Add wine and chicken consomme and continue to cook until liquid is fully absorbed.
Combine all ingredients for chicken layer in a bowl and set aside.
Heat margarine and oil in a pan. Saute shallots and mushrooms until they begin to soften, about four to six minutes. Add flour and stir to combine. Add wine and chicken consomme and continue to cook until liquid is fully absorbed.
Cook potatoes in salt water. Drain and mash. Add margarine or oil and mix well.
Preheat oven to 375 degrees Fahrenheit. Spray eight individual disposable aluminum baking cups with baking spray. Line each cup with a square of puff pastry.
Fill each cup halfway with chicken mixture. Add 1 tablespoon of mushroom mixture and top with mashed potatoes. If you have a piping bag with a large star tip, use it to pipe the potatoes in a large swirl. Sprinkle with paprika for color.
Bake in preheated oven for one hour.
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