Baked Bio-Bud Adzuki, Mushroom and Potato
2 cups mashed potato Yukon gold or any other
1 ½ cups blanched Bio-Bud Adzuki
1 cup diced mushroom shitake or any other
¼ cup Pine nuts
¼ cup Barberries or cranberries
1 cup Leaks diced
¼ cup Parmesan cheese
2 eggs
Shasha Co. Bread Crumbs of choice
olive oil
Himalayan salt and freshly ground pepper
1
Pan fry leaks and mushrooms with olive oil.
2
Make the mash potato. Season with salt and pepper.
3
Put breadcrumbs on the bottom of the dish.
4
Drizzle olive oil and spread the mushroom leak mixture over the top.
5
Top the mixture with mashed potato, eggs and cheese.
6
Add pine nuts and berries and salt and pepper to taste.
7
Drizzle olive oil on top.
8
Bake in pre-heated oven at 375 F for 20 minutes. Enjoy!
CategoryBio-Bud Recipes
Ingredients
2 cups mashed potato Yukon gold or any other
1 ½ cups blanched Bio-Bud Adzuki
1 cup diced mushroom shitake or any other
¼ cup Pine nuts
¼ cup Barberries or cranberries
1 cup Leaks diced
¼ cup Parmesan cheese
2 eggs
Shasha Co. Bread Crumbs of choice
olive oil
Himalayan salt and freshly ground pepper
Directions
1
Pan fry leaks and mushrooms with olive oil.
2
Make the mash potato. Season with salt and pepper.
3
Put breadcrumbs on the bottom of the dish.
4
Drizzle olive oil and spread the mushroom leak mixture over the top.
5
Top the mixture with mashed potato, eggs and cheese.
6
Add pine nuts and berries and salt and pepper to taste.
7
Drizzle olive oil on top.
8
Bake in pre-heated oven at 375 F for 20 minutes. Enjoy!