Medical Medium potato cups with mushroom filling
These Medical Medium potato cups are the perfect blend of savory and sweet. They are filled with mushrooms, onions, garlic, and herbs like thyme and oregano. A subtle hint of chili flakes adds a kick, while a drizzle of both maple syrup (while cooking) and honey (on top) bring delightful sweetness to balance the flavors. These cups are versatile – for a fatfree option, simply skip the oil. However, for extra crispy, golden edges, a dash of extra virgin olive oil works wonders.
Christmas or Thanksgiving
Perfect for Christmas or Thanksgiving. Whether you’re looking for a light appetizer or a flavorful side dish, these potato cups are sure to impress.
More Medical Medium Christmas recipes
Looking for more recipes? Check my Medical Medium Christmas special.
Fatfree?
I have tested if the cups can be made fatfree, and the answer is yes. I personally like them a lot better with some oil though. And especially when you serve these cups at Christmas and you have guest that are willing to sit at a MM proof dinner table, I would not test them so much as going completely fatfree…
Crispy dough?
The dough is off course not as crispy as when you would make dough from filo or puff pastry. But with some extra oil they do crispy up a bit. Don’t fill them to long before you serve them. They are best eaten soon or immediately after filling.
The dough is inspired by the Medical Medium empañadas.
Raw honey
Be sure to use raw honey that is completely natural and has no added sugar. Honey is made by bees: they collect nectar from flowers and in the hive they add enzymes to the nectar. This process turns the nectar into honey. The enzymes are destroyed if honey is heated over 100 Fahrenheit (40 degrees Celsius). That’s why you use honey here only as a topping.
Maple syrup
For extra depth in sweetness you use maple syrup for the filling while cooking.
Ingredients
- Potatoes – you will need about two cups diced: one cup mashed for the cups and a half cup mashed for the filling.
- Potato starch – you will need a third cup for the cups.
- Garlic – one clove for the cups and three for the filling.
- Coconut aminos – for the cups.
- Onion powder – for the cups.
- Paprika powder – one teaspoon for the cups and a half for the filling.
- Chili flakes – for the filling.
- Oregano and thyme – can be used dried and ground or fresh. For garnish fresh is best.
- Coriander seeds – preferably grind the seeds freshly yourself, I use an (electric) coffee grinder for that.
- Extra virgin olive oil or water – both for the dough and the baking, use water if everything needs to be fatfree.
- Maple syrup and raw honey – maple syrup for the filling while cooking, raw honey used as a topping.
FAQ’s
No, the raw honey is quite essential, but you could replace with some date syrup.
No, potatoes are nightshades.
Yes! The potatoes can be steamed and kept overnight. The cups (first bake) can be made ahead as well, but preferably just a few hours. The second bake is best done just before serving. The filling can be made ahead as well and warmed up just before serving.
Potato cups with mushroom filling
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- muffin tin preferably with ceramic anti-stick on the outside/bottom, you need 6 bottoms
- large ceramic non-stick pan
- bowls
Ingredients
Cups
- 1 cup potatoes mashed
- ⅓ cup potato starch
- 1 clove garlic or 2 when small
- 2 teaspoons coconut aminos
- 2 teaspoons onion powder
- 1 teaspoon paprika powder
- ½ teaspoon ground coriander seeds
- 1 teaspoon extra virgin olive oil in the dough
- or water for fat and oilfree
- 2 tablespoon extra virgin olive oil for shaping and to close cracks
- or water for fat and oilfree
Mushrooms
- 6 cups shiitake mushrooms measured loosely packed
- or chestnut mushrooms packed a bit tighter because they loose more fluids
- 2 to 3 yellow onions
- 3 cloves garlic
- 4 tablespoons maple syrup
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- ½ tablespoon paprika powder
- ½ tablespoon chili flakes
- ½ cup potatoes mashed
- ½ cup water a bit less when you use chestnut mushrooms
- 6 tablespoons raw honey
- fresh herbs for topping
Instructions
Cups
- Peel all the potatoes (for the cups and for the filling) and cut into cubes. Steam for 25 minutes until soft.
- When the potatoes are almost done, preheat the oven to 390F or 200C. Prepare a muffin tin and place it up side down.
- Let cool for just an bit. Then mash and measure the cup (tightly packed). Put into a bowl.
- Press the garlic and add with coconut amino's, onion powder, paprika powder, coriander powder and oil.
- Add the starch and knead. Preferably the dough is still a bit warm but not hot.
- Divide into six even balls. Then wash your hands. Dry them, but they can stay a bit moist.
- Flatten each ball in your hand. Then cover a 'muffin bottom' with a bit of oil and put the dough on top. Fold it down gently. Don't mind a bit of cracking. We will come to that.
- Repeat 5 times.
- Put a little bit of oil in one hand and 'brush' with the fingers of your other hand around one of the cup. Knead gently to get rid of cracks.
- Repeat 5 times. If one of them is a bit rebellious and cracks to much, take if off and do that one over.
- Put in the oven for 20 minutes.
- Take out and let cool just a bit. The edges will be stuck a bit, but if you push gently from the edge up and all around it will come loose. The rest of the cup should loosen by itself because they have come up a bit from the tin.
- Put them back in the oven for 2 to 5 minutes.
Filling
- Chop the onion thinly and bake in a drop of oil or water until translucent.
- Press the garlic and add.
- Cut the mushrooms and add. Bake until brown.
- Mash the potato and mix with the water and add. Mix well until it forms a filling that resembles a loose paste or dry ragout.
- Fill the cups. Top with fresh herbs and a spoonful of honey. You can also set the honey on the table to let everyone serve themselves.
Did you make these cups or do you have any questions? Just leave a comment.