Ingredients for 2 servings:
For the potato wraps:
- 600 g peeled, roughly diced potatoes
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 Tea spoons maple syrup
For the filling:
- 70 g thinly sliced onion, any color
- 250 g thinly sliced mushrooms
- 1/2 tsp Paprika powder
- 1/2 tsp Garlic powder
- 1/4 tsp red pepper flakes or Cayenne pepper
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- 1 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
- 1 teaspoon finely chopped fresh parsley
- 1 tbsp freshly squeezed lemon juice
Preparation:
Preheat the oven to 200°C.
For the wraps, steam the potatoes in a pot with a steamer insert for 20 to 25 minutes until they are soft. In a food processor, blend the slightly cooled potatoes with the garlic powder, onion powder and maple syrup until the mixture is smooth.
Spread the dough in 2 portions onto a baking tray lined with baking paper in a circle. Bake until lightly browned, 15 to 20 minutes. Allow to cool completely. Then place the wraps face down on a clean work surface or cutting board and carefully peel off the parchment paper.
(Note from Astrid: Attempting to fry some of the dough in a non-stick ceramic pan resulted in delicious mashed potatoes. I suspected it, but wanted to know for sure: the dough definitely can’t be turned!)
To make the filling, place a nonstick ceramic skillet over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes. If necessary, add a little water to prevent them from burning. Reduce heat and add mushrooms, paprika, garlic powder, red pepper flakes, thyme and rosemary. Cook, stirring occasionally, until mushrooms are soft and browned, 10 to 15 minutes. Finally stir in the parsley and lemon juice.
Spread the mushroom filling over the wraps and carefully fold them together.
Bon appetit!
Photos: Maarja Urb
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