Potato CanapéS Filled With Mushroom And Corn Sauce

• 3 potatoes
• 1 teaspoon cracked black pepper
• 1/2 teaspoon salt
• water for boiling
• 3 tablespoons carrots diced
• 1 teaspoon oregano
• 1 tablespoon diced tomatoes
• 1/2 cup corn kernels boiled
• 2 tablespoons fresh mozzarella cut into small pieces
• salt to taste
• 1 cup mushroom sauce
• cilantro /Parsley for garnish, optional
• 3 potatoes
• 1 teaspoon cracked black pepper
• 1/2 teaspoon salt
• water

1. Step 1.In a large pan with a lid, boil unpeeled potatoes in lots of water over high
2. heat till just cooked,about 20 minutes. Drain the potatoes and then
3. refrigerate until cold.
4. Step 2. Meanwhile prepare mushroom sauce and sauce pan boil corn
5. kernels and carrots cubes till tender.
6. Step 3. In a small bowl mix the boiled corn,carrot ,diced tomatoes, mozzarella,
7. oregano in mushroom sauce and combine well. Keep in refrigerator .
8. Step 4. Preheat oven to 250C. Lightly grease 6 cups of your muffin sheet.
9. Alternatively, you can also make these using mini muffin tray.
10. Step 5. Peel and coarsely grate the potatoes. Gently toss grated potatoes with salt
11. and pepper in a bowl.In each muffin cup,place about 2 heaped tbsp of the
12. potato mixture and press against bottom and up sides.Do not spread or
13. press the mixture too hard else holes will form while baking.
14. Step 6. Bake the potato nests until edges are dark golden, about 20-25 minutes.
15. Step 7. Remove from oven and cool the baked nests in muffin sheet for 10
16. minutes.Thereafter, carefully remove nests from the muffin sheet and place
17. on a baking sheet lined with paper towels to set .Leave at room-
18. temperature.
19. Step 8. Just before serving, preheat the oven to 375 F. Remove the paper towel
20. beneath the nests and bake untill the nests are thoroughly heated and
21. crisp.Around 6-9 minutes.
22. Step 9. Transfer the nests to the serving platter.Using a small spoon, tip in the
23. veggie mixture into each potato nest and top each nest with a
24. Chop the mushrooms and fry them in the butter until they are cooked. Blend half the quantity in blender to make a puree . Leaving rest half in same pan.
25. Take out the puree in same pan with rest of the mushroom.
26. Add the cream.
27. To prevent lumps, add the corn flour to the milk and stir together until smooth.
28. Add small amounts of the milk and corn flour mix to the sauce and stir gently with a wooden spoon. Allow the sauce to simmer and it will begin to thicken. Repeat this until the milk and corn flour mix has been used up.
29. Add salt and pepper to taste.
30. Add 4tbsp of grated cheese in it. Mushroom sauce is ready to serve.

potatoes, cracked black pepper, salt, water, carrots, oregano, tomatoes, corn kernels, fresh mozzarella, salt, mushroom sauce, cilantro parsley, potatoes, cracked black pepper, salt, water

Taken from www.yummly.com/recipe/Potato-Canapes-Filled-With-Mushroom-And-Corn-Sauce-1667680 (may not work)