Potato Baskets With Mushroom& Thyme Filling - cooking recipe

Ingredients

Potato Baskets
4 yukon gold potatoes, boiled
1/4 whole celery root, chopped & boiled with potatoes
1 onion, minced
2 teaspoons oil
1 egg
3 tablespoons flour (whole-wheat is best)
salt
pepper
Filling
2 cups mushrooms, sliced
1 onion, minced
1 tablespoon butter
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 cup parmesan cheese, grated

Preparation

Potato basket: mash cooked potato and mix with celery root.
saute onion; drain and add to mashed potato.
add egg, flour, seasoning, and knead into a dough.
form into balls 6 cm (2 1/2 inche) wide.
preheat oven to 350 degrees F.
grease a cookie sheeet and place the\"potato balls\" on it.
flatten the balls and indent in the centres to form baskets (not in the oven yet!).
Filling: Saute onion in butter, add soy.
add mushroom and sweat it for a few min.
stir in thyme and sage then remove from stove.
fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
bake for 20-30 til baskets are slightly browned and firm.