Alice Zaslavsky’s mushroom-stuffed potato zrazy

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the zrazy:

2 cups (500g) cold mashed potato

1 egg yolk, beaten

⅔ cup (100g) plain gluten-free flour

½ tsp ground white pepper

2 tbsp olive oil

subheading: For the duxelles:

100g unsalted butter

400g mixed mushrooms, (preferably fresh shiitake and buttons), finely chopped

2 brown onions, finely chopped

1 tsp salt flakes

subheading: For the satsibeli:

2 medium-sized tomatoes

½ white onion, peeled

2 garlic cloves, peeled

¼ cup coriander, stems and leaves finely chopped

2 tsp sherry vinegar

2 tsp harissa paste

½ tsp salt flakes

½ tsp caster sugar

1 tsp ground fenugreek

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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