This post is also available in: Italiano
In this post you will find the amazing recipe for mushrooms and potato tarts.
The dish I’m sharing today with you is something that everyone can realize in a few steps. Potatoes, mushrooms and imagination. This is what we’re seeking nowadays right? Simple and healthy ingredients, to cook yummy food with.
Blowing off steam.
If you follow me on Instagram, you probably may know yesterday morning I wrote some things on IG Stories, blowing off steam a bit. To sum up: I confessed my website and social media are at a standstill for quite some time now and I didn’t know why since I always try to put 100% myself in what I do and my works. While I was reading all your messages I was really choking back tears. You sent me so much love! Especially you made me think that what I’m doing is appreciated.
What I did on these days was studying, studying, studying. I surfed the Internet, read blog posts, listened to podcasts. All these things hoping I came up to a solution to this problem I have with engagement and visits. You know what, I did it…I understood where I’m making mistakes. I may have lost sight of the reason I launched Healthy Little Cravings one year ago: helping people thinking that eating clean and tasty is not that difficult! My motto is Eat healthy, but tasty! Do you remember?
The recipe I’m sharing today is everything I said above: healthy, simple and tasty. Few ingredients made an extraordinary dish. Just add a source of protein (meat, tuna, tofu, seitan…), a bowl of veggies and your meal is complete. Easy, right?
Ingredients: (for 7 mushrooms and potato tarts)
For the nests
- Potatoes, three
- Extravirgin olive oil, one tablespoon
- Smoked paprika
For the mushrooms
- Mushrooms, 300 gr (I used field/meadow mushrooms)
- Extravirgin olive oil, one tablespoo
- Garlic, one clove
- Cumin seeds
- Water, half a glass (approximately 100 ml)
- Tahini sauce
Realizing these potatoes’ nests is really simple, you’ll just need a spiralizer (I own this).
Preheat the oven at 400°F/200° C.
First thing first, clean well the potatoes, scrubbing them to remove any dirt/soil, then peel them, cut them in half and make noodles with a spiralizer. Season them with olive oil, smoked paprika, chives and salt.
Transfer the noodles to a sheet pan, roast them for 25 min at 400°F/200° C, then grill for the last 5 minutes.
In the meantime, make the mushrooms: in a non-stick pour a drizzle of olive oil and one of water, a clove of garlic, a pinch of salt and the cleaned mushrooms. Cook for some minutes before adding 100 ml of water and the cumin seeds and letting them go, covered with a lid. Cook them for about 15 minutes, then remove the lid and let the water dry off. After few minutes, they’re ready. Remember to stir every once in a while.
When the potatoes’ nests are cooked, put the mushrooms in the center and garnish with tahini sauce.