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Shangi with potatoes and mushrooms
It is believed that shangi - round open pies with potatoes, came to us from Siberia. In addition to potatoes, they very often cook them with mushrooms, which are very numerous in Siberian coniferous forests. However, with other wild mushrooms they are also good.
How to cook Shangi with potatoes and mushrooms
Step 1
Peel the potatoes, chop coarsely, boil, drain the broth. Pound in puree, add the yolks, stir until smooth. Add hot cream, salt and pepper to taste. Let cool.
Step 2
Mushrooms cut into medium pieces, fry in vegetable oil for 7-8 minutes, salt and pepper.
Step 3
Cut the dough and roll it into circles with a diameter of about 10 cm, let it rest on a baking sheet covered with baking paper for 15-20 minutes.
Step 4
Make a well in the middle of each cake. Put a layer of mashed potatoes, leveling with a spoon so that it does not reach the edge by 2 cm, put the mushrooms. Bake in the oven at 200ºC for 20 minutes. When serving on top, you can put a spoonful of rustic sour cream and serve hot.
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