Ingredients
200g Brown Button Mushroom*, Quartered
2 Frozen Prata
1 Egg, Beaten
Cream Soup
½ White Onion, thinly sliced
2 Garlic cloves, thinly sliced
1 tsp Sugar
½ tsp Salt & Black pepper
2 tsp Smoked Paprika
1 tbsp Flour
1 Beef Stock Cube*, in 1.5 Cup Water
140g White potatoes, peeled & 1cm cubes
1 sprig Thyme
1 tbsp Mustard
1 tsp Worcestershire sauce
½ cup Cream
2 tbsp Greek Yoghurt
Garnish (Optional)
Thyme
Black Pepper
*Available at your nearest FairPrice store.
Method
- Preheat the oven to 180°C.
- Caramelized Mushroom: Heat oil in a pan over med-high heat, fry mushrooms for 1min on each side until brown. Set aside
- Soup: Microwave the potatoes on high for 4-5mins until softened but not mushy, set aside. Meanwhile, Heat 3 tbsp oil in a saucepan over med-low heat, add onions, garlic, sugar, salt & pepper and fry until onions turns light brown, about 5mins.
- Stir in the flour & paprika and cook for 30s. Then whisk in the beef stock water & ensuring no lumps form and heat until thickened about 1min. Followed by the potato, Worcestershire, thyme and simmer for 5mins until potatoes are tender & cooked. Remove from heat and stir in the cream & Greek yoghurt.
- Assembly: Divide soup evenly amongst the pots. While the prata is semi thawed & somewhat firm, make a cross slit in the center to allow expansion. Stretch the dough over the rim of the pot, trimming any excess dough and firmly press the dough around the edges ensuring it sticks well. Lightly brush the dough with the egg and bake in oven for 15mins until golden brown.
- Garnish with additional herbs and black pepper. Serve warm.
