Mushrooms with capers with potatoes "Shepherd's pie"

Category: Vegetable and fruit dishes
Kitchen: austrian
Mushrooms with capers with potatoes Shepherd's pie

Ingredients

Potatoes 800 g
Champignons (small!) 800 g
Small bulbs 200 g
Capers 50 g
Soy tofu cheese 100 g
(if not post-Cheddar / Emmental)
Red wine 100 ml
Tomato paste 2 tbsp. l.
Vegetable oil 2 tbsp. l.
(if not fasting - ghee)
Finely chopped parsley 4 tbsp. l.
Crackers or nuts (ground) 2 tbsp. l.
salt taste
SPICES
Nutmeg 0.5 tsp
Green (black) pepper taste
Ground coriander taste
Ground cumin taste

Cooking method

  • For lovers of capers and for daring experimenters - one more recipe!
  • This generally ordinary potato-mushroom casserole has a very special taste due to the combination of capers, red wine, cheese - with mushrooms.
  • And the indispensable condition - small mushrooms and small onions - will first overwhelm you, and then, during cooking, will give you the feeling of being involved in haute cuisine. Honestly, when I monotonously peel these onions, baby after baby, I know that I will not get a banal casserole, but a CASTLE PIE.
  • A simple dish for real gourmets. Which give respite to their taste buds after foie gras and truffles ...
  • So:
  • These are the products you will need, unfamiliar ones can be well examined.
  • Boil the potatoes for mashed potatoes.
  • Mushrooms with capers with potatoes Shepherd's pie Mushrooms with capers with potatoes Shepherd's pie
  • Let me give you some tips so that both potatoes and vegetable broth always turn out tasty and aromatic: put an onion and a few cloves of garlic, washed but unpeeled, with husks in a saucepan, and cut the onion in half. For convenience, I put the onion and garlic in a broth strainer. I add salt 5 minutes before the end of cooking.
  • Mushrooms with capers with potatoes Shepherd's pie
  • We make mashed potatoes, broth and freshly grated nutmeg. If you are not fasting, then make mashed potatoes as you like - with milk, eggs, or butter.
  • Peel the champignons, if the caps are not very small, cut in half.
  • Peel and cut the onions into quarters.
  • Mushrooms with capers with potatoes Shepherd's pie
  • Heat butter (if not post-ghee). Brown the onions quickly over high heat. I love how quickly everything is fried in a wok - a deep frying pan that looks like a cauldron.
  • Mushrooms with capers with potatoes Shepherd's pie
  • Reduce heat slightly and add mushrooms to the onion. Fry a little until golden brown, season with salt and green (black) pepper.
  • Mushrooms with capers with potatoes Shepherd's pie
  • Add capers and tomato paste, sauté a little more.
  • Mushrooms with capers with potatoes Shepherd's pie
  • Pour in red wine (during fasting this is also allowed, since when heated, the alcoholic part evaporates and only the rich taste of grape must remains) and
  • Mushrooms with capers with potatoes Shepherd's pie
  • sprinkle with parsley and spices, mix and remove from heat.
  • Mushrooms with capers with potatoes Shepherd's pie
  • Divide the mushrooms into pots or any other baking dish.
  • Sprinkle with cheese cut into small cubes (if it is regular cheese, not tofu, do not grate it! Otherwise the mushrooms will stick together into a solid mass, and each ingredient of the mushroom "filling" should be felt, "hitting the tooth" - even pieces of melted cheese ...)
  • We turn on the oven at 180 C, and while it is heating up:
  • Mushrooms with capers with potatoes Shepherd's pie
  • close the mushrooms with mashed potatoes, level, make a relief with a fork or knife.
  • Sprinkle with ground breadcrumbs or nuts and garnish with pumpkin seeds.
  • We bake in the oven for 25 - 40 minutes. Depending on the temperature of the food and the volume of the dishes. Baking is necessary for even heating and interpenetration of all tastes.
  • Bon Appetit!
  • Mushrooms with capers with potatoes Shepherd's pie

The dish is designed for

4 servings

Time for preparing:

1,5 hour

Note

Among my dishes (both festive and simpler) there are several unique ones - in the sense that for some reason the guests love them and wait for them, but do not dare to cook them at home ... Therefore, I will post them with a small master class.

Why such a name? A recipe from Austrian cuisine - apparently, the shepherds feasted like this on spring pastures ... They collected young onions (naturally, small onions), early mushrooms ... and in a pot, on coals ... And then their wives finalized the recipe at home ...

Anticipating the question of the size of mushrooms and bulbs, I confess that I myself did not immediately realize - where? (I don't have my own garden), but for several years now I have been buying onion sets at autumn fairs, 3-4 kilograms, and this is enough until spring. And in the spring - young bulbs ...
For me size matters ...

And of course, if you have a multicooker, the whole process is simplified for you - boiling potatoes, frying and baking - all in one dish!

Nagira
AROMA MELODIES

And now again - a little about the spices used in this dish.
I do not intend to retell everything that is known about fragrant berries-roots-herbs.
I only focus on those qualities that bring something into my life.

Nutmeg.
I love it very much and even add it to sweet pastries.
Subtleties of application: during long cooking, part of the delicate aroma is lost and bitterness appears; and do not overdose - the taste of the dish will be very intrusive.

This fragrant nut contains: calcium, magnesium, phosphorus, iron, vitamins A, B1, B2, B3.

Possessing the property of inhibiting the prostaglandin system of the stomach, it promotes rapid epithelization and cure of gastric ulcer and duodenal ulcer, while simultaneously providing tranquilizing and antimicrobial effects.

With the use of nutmeg regularly and in small doses, the entire immune system, as well as the nervous system, is strengthened. It also improves memory significantly.

Ayurveda (ancient Indian medicine) considers nutmeg to be one of the best spices for enhancing the absorption of food, especially in the small intestine. The spice has a carminative, astringent and soothing effect.
Nutmeg combines seemingly opposite qualities: it tones and soothes. Soothes the head and stomach pains and, at the same time, tones the body.

Green pepper
What it is: the seeds of the same black pepper, but unripe, removed before the fruit turns red, after dry drying, retaining their natural appearance. Combination with dishes; adds not so much pungency as freshness, and is used in delicacies, which will spoil the pungency of other types of pepper. Subtleties of use: add a couple of minutes before cooking: long heat treatment "kills" its aroma.

Everywhere I replace black pepper with green, because pungent pungency is the quality in spices that leaves me indifferent. And the aroma of green is really delicate and fresh.

Parsley
First of all, parsley is extremely useful, for which nutritionists call it “vitamin bomb”. One cup of chopped parsley contains more beta-carotene than one large carrot; twice as much vitamin C as one orange; more calcium than a glass of milk, and twenty times more iron than one serving of liver. Also, the property of parsley has long been known to remove water from the body.

I told a little interesting about capers here olive-almond paste with capers

And about the coriander here Ruispala - rye humps
Vitalinka
Nagira, no words !!!
This is the recipe! Only after reading it salivated. Such a tempting and affordable yet exquisite dish. If I'm still thinking about pasta (because of the olives), then I will definitely cook this recipe on the weekend. I just stocked up on capers, how I felt! Thank you for sharing such great recipes with us!
Cvetaal
Nagira, I will definitely prepare this dish! Will shallots work or should you look for small onions?
Zhivchik
And what pictures, pictures ...
I didn't even read the recipe, but I liked the dish so much.
Nagira
Vitalinka, Thank you for the compliments
Zinger, but try weak

It's so nice when the recipe finds a response and tasters

Quote: Cvetaal

Nagira, I will definitely prepare this dish! Will shallots work or should you look for small onions?

Svetlana, to experiment in critical situations (well, you can't get it, but you want to!) - why not?
For several years I only looked at this recipe until I found the source of such onions, so I can only assume that the taste will be close to the original.
For me, it consists not only of aromas and sour-salty-tart ..., but also the feeling of texture is important Well, from the same meat and seasonings - put out minced meat and beef stroganoffs, because they will be different

Small onions are more or less preserved, even when cut into 4, and large ones are deoxidized ... IMHO

Eh, I have to diagnose myself ... do not throw your slippers ... well, I am a gourmet, gourmet
Zhivchik
Quote: Nagira

Zinger, but try weakly

Duc where am I now to find "Small onions".
Vitalinka
Nagira, but I can ask you as a gourmet! Well, if done in portioned pots, then everything is clear here. And if all this beauty is baked in one form or cooked in a cartoon, then how can this then be put on the table? I understand that the cake will not keep the shape. Is it just put on plates to someone as desired, or can you still cut it into portions?
Nagira
Vitalinka, that's why portioned pots .. I have ... and "ladies' fingers" in bowls ... I say, the clinic is why I don't consider puff salads to be festive - all the beauty when put on a plate, God knows what it turns into, even though it's delicious ...

Why am I talking about salads like with "Mimosa" and "Herring under a fur coat", so with this dish - try to be careful ...
In the end, in a family you can, like shepherds by a fire - from one pot

Zhivchik, yes, in your south, go and young onions have already grown
Vitalinka
Nagira, Thank you ! Yes, your "ladies' fingers", I remember! Impressive !!! So we will do it - for ourselves in a bowler hat, and for guests in a pot!
Zhivchik
Quote: Nagira

Zhivchik, yes, in your south, go and young onions have already grown

Not, Nagira we don't have onions yet, because Kiev is the north of Ukraine.
But Fugasca already has it.
Nagira
Quote: Zhivchik

Not, Nagira we don't have onions yet, because Kiev is the north of Ukraine.
But Fugasca already has it.

Well, so be it, I'll leave you alone with these onions.We'll wait for the real spring ...
celfh
A stunning recipe and no less beautiful decoration. Bravo!
Margit
Wow, I can't believe my eyes! And ours did it all Nagira?!
I am silently delighted ...
Irina, you are just super! Maladie !!!
Great recipe, great master class !!!
Bookmark it! THANK YOU!!!
Nagira
Quote: celfh

A stunning recipe and no less beautiful decoration. Bravo!

Tanyusha, thank you!

Quote: Margit

I am silently delighted ...
Irina, you are just super! Maladie !!!

Rituyla, you will take me over .. pride
This, by the way, is from my last photos, and the first ones of the same pie are completely amateurish, before the new year, when I was just starting to collect my recipes for this site.
And I did not alter all the recipes, there will be worse pictures, there is not enough time ...
And I've been writing to you little by little since the morning ... I've already knocked half a page in the Word ...
Qween
Nagira, the recipe is so delicious and beautiful! The photos were amazing!

Quote: Zhivchik

Duc where am I now to find "Small onions".

Zhivchik, in the markets where the seeds are sold, small bulbs are sold. We have onion sets, generally tiny, like hazelnuts, even smaller.
But I rarely see small mushrooms ...

Margit
Quote: Nagira

This, by the way, is from my last photos, and the first ones of the same pie are completely amateurish, before the new year, when I was just starting to collect my recipes for this site.
And not all the recipes were redone, there will be pictures and worse
I don't believe it, Irina, the master's work is afraid.
Your recipe and photos are worthy of the cover of the best culinary magazine, honestly!
Take your time with the letter, okay? I'd better wait.

Qween
Quote: Margit

Your recipe and photos are worthy of the cover of the best culinary magazine, honestly!

It's true! I keep coming back to see.
Nagira
Girls, thanks again!
But I'm really an amateur, it's just that my husband photographs minerals, his camera is cool, with macro photography ... But gastronomic shots are not his role
And I'm on the machine ... No, of course, the cameraman can not do everything himself - light, shooting angle, composition, finally ... I play especially with the latter (: secret: I just draw a little, that's what it looks like).

Zhivchik, in the markets where they sell seeds, they sell small onions. We have onion sets, generally tiny, like hazelnuts, even smaller.
But I rarely see small mushrooms ...

If you want to, you will find it!
Qween, well, very small ones are worn out to clean, a diameter of 2-3 cm will be enough.
And the mushrooms, as I wrote, can be cut.
milvok
This is what patience you need to have seeds so spread !!! ?? !!!! The recipe is just wonderful and photo!
Nagira
milvok, thanks for the kind words
And I laid out the seeds with tweezers for 3.5 minutes, it doesn't even pull a mini-meditation ...
milvok
Craftswoman! And after such creativity, you can meditate!
Ukka
Nagira, Ira, and the recipe and the photo hit me on the spot !!!!!!!!!!!!!!!
Well, how did you know that I love small onions and small mushrooms? And the onions just ABAZE !!! Fried, stewed in cream or wine, just stewed ... Ready only with stewed onion and eat. During the winter, I practically ate a bag (20 kg) of onions myself, though large ...
And also with cheese - right now I will die, as I present it !!! And I love nutmeg very much !!! Only there is nowhere to take capers in our village ...
I ran to put +
Vitalinka
Nagira, well, I cooked your pie today! Thank you very much for the recipe! True, I am without a photo. But I'll tell you what happened. I cooked in a slow cooker, I liked it, but next time I will do it in portioned pots. All the same, the view is lost when served, but in a pot it will be super. I found small onions, cut them into 4 pieces, but I did not find tiny mushrooms, so I had to scrape them too. I put all the products according to the recipe, the combination of spices is perfect, the capers, falling on the tooth, add a very pleasant sour note. The diced cheese does not merge with the rest of the ingredients at all, and the onion turns out to be baked. In general, everything is soaked, but nothing is mixed, and each ingredient complements each other and shares its own taste. Sprinkled with nuts on top. The only thing I probably got a little more gravy, because it came out a little through the potatoes, and in your photo the potatoes did not change the color. Well, this did not spoil the taste of the dish at all! I will cook more and more !!! Delicious !
Nagira
Quote: Vitalinka

In general, everything is soaked, but nothing is mixed, and each ingredient complements each other and shares its own taste.

dear, you are the First! and now you will always be her
Needless to say, how glad I am that you approached the recipe so subtly and emotionally and were satisfied!
And how artistically described the process - my onions would not run out, I would tomorrow too ... And young onions are not yet sold ... only young garlic ... from Uzbekistan

The only thing I probably got a little more gravy, because it came out a little through the potatoes, and in your photo the potatoes did not change the color.

Everything is very simply explained - did you cut the mushrooms? - cut. Did they let the juice go? - let ...
I have whole. And so liquids (well, without tomato paste and oil) - wine 100 ml in total

And in portions - in pots-cups-glasses - this is always your favorite
Vitalinka
Nagirochka, thanks for the kind words and praise!
The recipe is so wonderful that it is impossible not to cook it! The set of products is affordable and very easy to prepare. And I love mushrooms and capers !!! Yes, you're right about the chopped mushrooms, I kind of tried to evaporate the liquid, but I didn't see it all the way. But I repeat that this did not affect the taste of the dish. I really wanted to cook, I was in a hurry for dinner, so I made it in a cartoon, but next time only pots, even for myself!
celfh
Quote: Nagira

And young onions are not yet sold ...
Irina, we never sell young bulbs at all. Of the small ones, I know only onion sets, but I doubt very much about his youth. Moreover, when grandmothers start selling green onions, sometimes they sell them with already formed onions. Now they sell young onions, in my opinion, from Izrail. But these are huge bulbs.
What kind of bow do you mean?
Nagira
Moreover, when grandmothers start selling green onions, sometimes they sell them with already formed bulbs.

Tanyusha, yes this is what I mean! Do you think what kind of onion the alpine shepherds collected and put the arrows in the pot, and chewed the onions, and the onions in the pie
And the sevok and mine - ended, just for the recipe, the last one and used in the photo near the bulbs, the inner arrows are visible green -SPRING
Nagira
Quote: ukka

Well, how did you know that I love small onions and small mushrooms? ... Fried, stewed in cream or wine, just stewed ... ... Only there is nowhere to take capers in our village ...

ukka, Olya thanks! And how did I know I dreamed, probably

Do you like pickled onions too? I do it for the holidays: one of the guests loves. The store's hand does not rise to buy - well, the vinegar is solid, but I don't like vinegar in any form ... Even apple cider
And I do this.
Hot marinade: 1 cup boiling water and juice of 2 lemons, salt, 4 crushed juniper berries, 1 clove and 1 tbsp. without a slide of ziziphora (the herb is also sold in the pharmacy, the aroma vaguely resembles mint and helps to maintain the elasticity of the bulbs).
Pour the peeled onion with hot marinade and leave for several hours - the cooking time depends on the size and density of the onions, you must try it by the tooth
Dana
I ran out of onions at home, came to the store, and there ... peas, not a turnip. And then ash broke through me - that's what I need to be happy. Imagine how half of the customers' store looked at me when I chose smaller ones from this "pea" But now I have everything for the "belly party".
Nagira
Dana, it happens so quickly your thought worked

Happy experiment!
Dana
I did it. What can I say? My family has never eaten anything like it. We don't go to expensive restaurants, but you know what in eateries. True, I made some changes: there is no red wine in the house, but red grapes were lying around in the refrigerator. Finely chop 4 large grapes into 1 portion. The rest of the list I did in a ceramic saucepan under the lid, so this is no longer a pie, but a full-fledged second. Sorry for the photo, while I went for the fotik, the pets gnawed from the edges, this is the most decent thing left. Thanks for the recipe, Nagira! So, under your guidance, we will join the haute cuisine
Mushrooms with capers with potatoes Shepherd's pie
Nagira
Dana, you are great: you found an onion "almost by accident" and - most likely - pleased your loved ones with a new dish

I did it in a ceramic saucepan under the lid, so this is no longer a pie, but a full-fledged second.

So I'm in a pot, too, under the lid - in the photo it is; so you have everything according to the recipe

there is no red wine in the house, but red grapes were lying around in the refrigerator. Finely chop 4 large grapes for 1 portion

but this is already Fantasy, Creativity and Taste - probably the corresponding

Dana, thanks for the report, imagination and an appetizing photo!
Lana
Nagira
Irisha, thanks for the recipe, which, or rather the date of its creation, led me to the idea that I need to go to the profile of my favorite members of the forum and use the recipes created and published by them sometime ago ... since it is simply impossible to keep track of all the publications ...
Delightful recipe how are you !!!, in all respects: delicious, from the available products, but ... and here begins a listing of what makes a simple potato pie a culinary masterpiece for centuries ... Thank you, Irisha!
Nagira
Lana
Svetlanka, thank you!

The recipe is really not complicated, you especially understand it after the very first preparation!
mowgli
Irinahow lovely your pie is, for me just for a variety of lean dishes. Thank you so much!
Nagira
mowgli,
Natasha, thank you for such words about this pot, I also love this dish very much and I am glad that during the fast some of my vegetarian recipes will be in demand
I want to recommend one more dish that the girls who discovered it for themselves somehow always remember suddenly - during fasting - Olive almond paste
Well, I would like to add one more recipe to a warm company. Soy Meat - Delicious and Proper Recovery

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