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Baked Bio-Bud Adzuki, Mushroom and Potato

Baked Bio-Bud Adzuki, Mushroom and Potato

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DifficultyIntermediate
Prep Time30 minsCook Time30 minsTotal Time1 hr

 2 cups mashed potato Yukon gold or any other
 1 ½ cups blanched Bio-Bud Adzuki
 1 cup diced mushroom shitake or any other
 ¼ cup Pine nuts
 ¼ cup Barberries or cranberries
 1 cup Leaks diced
 ¼ cup Parmesan cheese
 2 eggs
 Shasha Co. Bread Crumbs of choice
 olive oil
 Himalayan salt and freshly ground pepper

1

Pan fry leaks and mushrooms with olive oil.

2

Make the mash potato. Season with salt and pepper.

3

Put breadcrumbs on the bottom of the dish.

4

Drizzle olive oil and spread the mushroom leak mixture over the top.

5

Top the mixture with mashed potato, eggs and cheese.

6

Add pine nuts and berries and salt and pepper to taste.

7

Drizzle olive oil on top.

8

Bake in pre-heated oven at 375 F for 20 minutes. Enjoy!

Ingredients

 2 cups mashed potato Yukon gold or any other
 1 ½ cups blanched Bio-Bud Adzuki
 1 cup diced mushroom shitake or any other
 ¼ cup Pine nuts
 ¼ cup Barberries or cranberries
 1 cup Leaks diced
 ¼ cup Parmesan cheese
 2 eggs
 Shasha Co. Bread Crumbs of choice
 olive oil
 Himalayan salt and freshly ground pepper

Directions

1

Pan fry leaks and mushrooms with olive oil.

2

Make the mash potato. Season with salt and pepper.

3

Put breadcrumbs on the bottom of the dish.

4

Drizzle olive oil and spread the mushroom leak mixture over the top.

5

Top the mixture with mashed potato, eggs and cheese.

6

Add pine nuts and berries and salt and pepper to taste.

7

Drizzle olive oil on top.

8

Bake in pre-heated oven at 375 F for 20 minutes. Enjoy!

Baked Bio-Bud Adzuki, Mushroom and Potato