Unleavened dough baskets with potatoes and mushrooms

Ingredients

• 8 small freshly boiled potatoes
• 3-4 st. l. potato broth
• a bunch of herbs (parsley / dill / basil)
• ready-made fresh dough
• 8 champignons
• 1 bulb
• 2 garlic cloves
• salt
• ground pepper
• vegetable oil for frying

Cooking

Step 1

Rinse and peel onions, garlic and mushrooms. Cut the onion and mushrooms into cubes, finely chop the garlic. Heat the pan, add the onion and garlic, fry until half cooked. Then add mushrooms and bring to readiness. Salt and pepper.

Step 2

Chop greens. Prepare mashed potatoes from boiled potatoes and potato broth, season it with salt, pepper and add chopped greens. Preheat oven to 200'C.

Step 3

Divide the finished dough into portions. Roll each part into a circle and form a basket. Grease a baking sheet with oil and put the baskets on it.

Step 4

Fill the bottom of each basket with fried mushrooms and onions. From above form a "hat" of potatoes. Bake on the top rack until dough is done. Remove the finished baskets from the baking sheet, transfer to a bowl, cover with a towel and let rest for 15 minutes.

Step 5

Serve with green onions and vegetables.