A la julienne in potato baskets

1 . Stage

Clean the mushrooms, cut them into julienne strips and put them in a dry pan with a good non-stick coating. Fry on high heat until liquid appears (about 5-7 minutes). Toss to drain excess liquid, cool a little.

2 . Stage

Mix cooled mushrooms with cheese, eggs and salt.

3 . Stage

Peel the potatoes and cut them into circles with a food processor.

4 . Stage

Butter muffin tins (I additionally sprinkle them with semolina). And lay out the potatoes, forming a basket.

5 . Stage

Place the stuffing and top with potatoes.

6 . Stage

Sprinkle with sesame seeds if desired. I have a sesame mixture with wasabi. Send to the oven heated to 180' for 40 minutes (use your oven as a guide). Let cool slightly in the form.