Mushroom Candy

For the mushroom sweets, first place the unpeeled potatoes in a perforated cooking container and steam in the steamer at 100 °C for approx. 45 minutes, depending on the size (do a cooking test).

Clean the mushrooms, peel the onion and garlic and chop everything finely. Heat 2 tablespoons of olive oil in a pan and sauté the onions until translucent. Now add the mushrooms and roast until no more water comes out. Only now season with marjoram, thyme, garlic and parsley. Season with salt and pepper and set aside to cool.

Remove the potatoes from the DG, peel while hot and press through the potato ricer. Quickly mix with egg, salt and flour to form a dough. Now mix in the mushroom mixture.

Now to color part of the filling, take one third of the mass and mix well the remaining two thirds with the tomato paste. To make the candies look even, it is advisable to use an ice cream scoop when filling.

Heat the butter. Lay out a 10 x 10 cm sheet of strudel dough and brush with the melted butter. Using a spoon, pour the red-white-red “candy mixture” into an ice cream scoop previously dipped in water: one-third of the red mixture, one-third of the white mixture and one-third of the red mixture again.

Press the filling from the ice cream scoop into the center of the strudel dough and gather it upwards. Press down lightly and twist in a little. Proceed in this way with all the strudel dough sheets.

Coat a perforated cooking tray with 2 tablespoons olive oil and place the mushroom candies on top. Steam in the DG at 100 °C for 15 minutes.

Preparation Tip:

Serve the mushroom candies with a yogurt and herb dip, as a topping for a vegetable dish, or simply with brown butter and salad.

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