- 250 g baby white button mushrooms
- 2 sweet potatoes or 10 carrots
- a piece of root ginger
- garlic powder
- oil, salt, pepper
- ready-made puff pastry baskets
Peel and dice the sweet potatoes or carrots. Cook with the grated ginger until soft, then purée.
Wash the mushrooms under running water, cut into quarters, season with salt, pepper and garlic powder, then fry in a little oil.
Fill the pastry baskets with the puree, top with the fried mushrooms and sprinkle with chives.
An attractive appetizer that can be made in minutes.