The perfect combination of flavors awaits you in potato patties with mushroom sauce served in the heat of the heat. I will tell you how to cook this appetizing dish from simple products.
Important points:
- Potatoes for cutlets do not need too crumbly, otherwise when cooking it will fall apart and in mashed potatoes there will be a lot of excess moisture. As an option, you can cook the tubers “in their uniforms”, and then, after peeling, ceiling.
- Dried porcini mushrooms are good in that they can give a magical flavor to the finished dish, but they can be replaced with fresh champignons.
- The characteristic mushroom flavor is perfectly emphasized by dairy products, so for a liquid base of gravy, take fat sour cream, cream or whole milk.
- Cooking time: 50 min.
- Servings Per Container: 5-6
Ingredients for cutlets:
- potatoes - 1 kg;
- onions - 2 pcs.;
- lard (salted or fresh) - 50-70 g;
- chicken eggs - 2 pcs.;
- wheat flour - 1 tbsp. (about);
- salt to taste;
- breadcrumbs - 1 tbsp .;
- vegetable oil - for frying.
Ingredients for Gravy:
- fresh champignons or other mushrooms - 300 g;
- onions - 1 pc.;
- cream 10% - 200 ml;
- butter - 50 g;
- nutmeg - 0.5 tsp;
- salt to taste.
Step by step recipe:
- Boil the potatoes until tender for 20-25 minutes and mash thoroughly.
- Cut the fat into small cubes and fry it in a preheated pan. Postpone the cracklings for a while, they will be needed later.
- On melted fat, spasser the chopped onion until golden brown for 5-10 minutes and proceed to the mushroom sauce.
On a note. Fat can be replaced with lard, butter or ghee.
- Cut the mushrooms into thin slices and put in a saucepan. Put it on low heat, closing the lid for 7-10 minutes. Drain the evaporated juice into a separate container, it will still be useful to you.
- Wait until the liquid has completely evaporated, add butter and finely chopped onion. Fry them together for about 15 minutes.
- After this, combine the mushroom juice with cream and add the mixture to the saucepan, warm until boiling and then simmer for about 5 minutes. over low heat under the lid. At the end, put salt and a pinch of nutmeg. The gravy is ready.
- Mix mashed potatoes with cracklings and onion sauté and salt.
- In eggs cooled down to 50-55 ° C, beat the eggs and mix well.
- Add the flour in such an amount that wet hands could make the cutlets oblong or round in weight of 80-90 g each.
- Bread them in breadcrumbs and fry in warmed vegetable oil until golden brown for 7-10 minutes on each side.
Tip. Freeze the cutlets and mushroom sauce in suitable containers and use on days when there is no time to stand at the stove for a long time.
Serve the mashed potato patties hot, generously seasoning them with creamy mushroom gravy. Aromatic greens and a salad of seasonal vegetables are well suited to this dish.
Potato patties with mushroom sauce - step by step recipe
The perfect combination of flavors awaits you in potato patties with mushroom sauce served in the heat of the heat. I will tell you how to cook this appetizing dish from simple products.
Training20 mins
Cooking30 mins
Total time50 mins
Persons: 6
Calories 2343kcal
Ingredients
- Ingredients for cutlets:
- 1 kg Potatoes
- 2 PC. Onion
- 50-70 g. Pork fat (salted or fresh)
- 2 PC. Eggs
- 1 Art. (about) Wheat flour
- taste Salt
- 1 Art. Breadcrumbs
- for frying Vegetable oil
- Ingredients for Gravy:
- 300 g. Fresh champignons or other mushrooms
- 1 PC. Onion
- 200 ml Cream 10%
- 50 g. Butter
- 0,5 tsp Nutmeg
- taste Salt
Step-by-step instruction
- Boil the potatoes until tender for 20-25 minutes and mash thoroughly.
- Cut the fat into small cubes and fry it in a preheated pan. Postpone the cracklings for a while, they will be needed later.
- On melted fat, spasser the chopped onion until golden brown for 5-10 minutes and proceed to the mushroom sauce.
- Cut the mushrooms into thin slices and put in a saucepan. Put it on low heat, closing the lid for 7-10 minutes. Drain the evaporated juice into a separate container, it will still be useful to you.
- Wait until the liquid has completely evaporated, add butter and finely chopped onion. Fry them together for about 15 minutes.
- After this, combine the mushroom juice with cream and add the mixture to the saucepan, warm until boiling and then simmer for about 5 minutes. over low heat under the lid. At the end, put salt and a pinch of nutmeg. The gravy is ready.
- Mix mashed potatoes with cracklings and onion sauté and salt.
- In eggs cooled down to 50-55 ° C, beat the eggs and mix well.
- Add the flour in such an amount that wet hands could make the cutlets oblong or round in weight of 80-90 g each.
- Bread them in breadcrumbs and fry in warmed vegetable oil until golden brown for 7-10 minutes on each side.
Final word
Serve the mashed potato patties hot, generously seasoning them with creamy mushroom gravy. Aromatic greens and a salad of seasonal vegetables are well suited to this dish.
