Potato cutlets with mushroom sauce are a tasty and satisfying dish. Of course, an amazing wild mushroom sauce gives it a special zest.
It is better to use dried raw materials. You can make champignon gravy, but the aroma of wild mushrooms is unrivaled.
The most delicious sauce is sour cream. It has a delicate taste and goes well with vegetable dishes, and will also go well with pasta, cereals and potatoes. In addition, it has a rich taste. It is better not to use spices here so as not to disturb the aroma. You can use soy sauce if you want to add color to the dish.
Taste Info Second potato dishes
Ingredients
- For cutlets:
- Potato - 400 g
- Chicken eggs - 1 pc.
- Refined sunflower oil - 2 tbsp. l.
- Breadcrumbs - 2 tbsp. l.
- Salt - to taste;
- For the mushroom sauce:
- Dry forest mushrooms - 30 g
- Onion - 1 pc.
- Wheat flour - 1 tbsp. l.
- Mushroom broth - 0.75 cups
- Refined sunflower oil - 1.5 tbsp. l.
- Sour cream - 2 tbsp. l.
- Salt - to taste
How to cook potato cutlets with mushroom sauce
Wash mushrooms, cover with cold water and leave to swell for 1 hour.
Boil the mushrooms until soft in the same water that they were soaked in, remove from the broth and finely chop. Strain the broth and measure the right amount.
Peel the onion and chop finely.
Put the onion in a pan with hot oil and fry until soft.
Mushrooms and onions combine and fry together for 15 minutes.
Combine sour cream and flour.
Mix mass.
Pour mushrooms with onions with mushroom broth (decoction), add a mixture of sour cream flour and salt to taste. Mix the gravy well.
Boil the gravy for 5 minutes.
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Peel the potatoes, cover with hot salted water and boil until soft, then mash into a puree and cool slightly.
Add an egg to the puree.
Knead the potato "dough" well.
Form patties with wet hands and roll in breadcrumbs.
Fry cutlets in oil until golden brown
When serving, pour mushroom gravy over cutlets. Separately, you can serve salted or pickled vegetables.
Potato cutlets with mushroom sauce are ready, but there are other options for mushroom sauces. It can be prepared from champignons, oyster mushrooms, fresh or frozen forest mushrooms.
The easiest and most affordable way to cook is champignon sauce. Moreover, this product can be found at any time of the year!
To prepare such a gravy, boil chopped mushrooms in salted water, then pass in butter with the addition of mushroom broth and a tablespoon of flour.
The sauce suggested above can be slightly modified by adding a spoonful of tomato paste to sour cream and flour. This will give the gravy a special spicy taste. You can add milk and grated cheese instead of sour cream. Get a classic béchamel sauce.
Cooking
First, let's prepare all the ingredients that we need to create the dish. If there is ready-made mashed potatoes - excellent, if not, then it's time to start preparing it. Every hostess must know his recipe, but if you have not met with its preparation before, now this moment has come. First, peel the potatoes and boil them in boiling, pre-salted water. After it is fully cooked, it should be properly ceilinged.
When the mashed potatoes have cooled down, beat the chicken egg into it.
The next thing to add is wheat flour. Then the mass will need to be peppered, salted and mixed well.
From the mass we begin to make small cutlets. Each will need to be rolled in breadcrumbs.
Now we send our raw cutlets to a hot frying pan with vegetable oil. On each side they should be fried for about three to four minutes until golden brown.
In parallel, we fry cutlets and prepare mushroom gravy. To do this, you first need to prepare the mushrooms, namely, wash and peel. Then they need to be finely chopped. The second component of the gravy will be the onion, it must also be peeled and cut into either half rings or quarters.
We send the onion to the pan and add vegetable oil. After it warms up, you can add butter. Let the onion fry for five to seven minutes, and then send pre-cut mushrooms to it. Vegetables should then be fried for another ten minutes.
Now you need to add sour cream or cream. To prevent curdling of sour cream in the gravy, you will need to add two tablespoons of boiling water to it in advance and stir them quickly. Stew the mushroom sauce for another ten minutes and after that we begin to add one tablespoon of flour, and mix it again. We wait a couple of minutes until it thickens, and then remove the gravy from the stove.
Now both components of our dish are ready, and it remains only to combine them. On one plate lay out several potato cutlets and three spoons of gravy.
That's the whole step-by-step photo recipe for cooking a delicious and satisfying dish at home. Potato cutlets with champignon mushroom sauce are ready. To give the dish brightness, you can decorate it with greens. It remains only to gather the family at the dinner table and enjoy the wonderful tandem of potatoes and mushrooms together. Enjoy your meal!
KBJU and composition for the whole dish
While the mushrooms are soaking. Peel and boil potatoes. My calculation is simple: 2 large potatoes \u003d 3 cutlets. Our family loves potato cutlets, I do a lot. I peeled 10 potatoes, counting on 15 cutlets.
Potatoes should be boiled until tender in salted water.
While the potatoes are cooking, peel and finely chop the onion.
Fry the onion in vegetable oil, you can add some butter to the pan.
The onion that we fry will go into both the potatoes and the sauce.
We crush the finished potatoes with a crush, add butter and a part of the fried onion (large).
When the puree has cooled, we introduce the egg into it. You can pepper and salt. Bring to taste
Mix everything again.
You can form patties.
To do this, we make the same balls. 12 future cutlets. They are big this time.
Next, we already make cutlets from the balls, roll in breading.
Here are the cutlets ready for frying, you can do the sauce. To do this, boil the already soaked mushrooms. Boil literally 5 minutes. Save the broth.
Saute the boiled mushrooms a little with onions. Grind in a blender.
We introduce flour into the mushroom broth, stir thoroughly, add cream.
Combine with mushrooms, salt and pepper to taste. In my opinion, the taste and aroma of dried mushrooms is so bright that no tricky seasonings are required.
Bring the sauce to a boil and heat it up.
Pour into a gravy boat and sprinkle with dill.
Fry cutlets in oil until golden brown.
Serve with sauce and fresh vegetables.
If you decide to cook this dish in fasting, or you are a strict vegetarian, then you can not add an egg to the mashed potatoes, but boil the potatoes in their skins. clean hot and mash, then it will be more sticky and the cutlets will form perfectly.
Time for preparing: PT01H30M 1h 30m
Friends, Potato cutlets with mushroom sauce, the recipe of which I want to consider with you, is a very tasty and unusual dish. However, the ease of preparation and the unforgettable taste of the dish are simply captivating. Yes, and it takes quite a bit of time to cook such cutlets. But still, the highlight of this wonderful second course, in my opinion, is the mushroom gravy. Therefore, I propose right now to move on to considering how to cook potato cutlets with mushroom sauce.
To prepare potato cutlets, we will need:
- 600 grams per potato
- 50 grams of butter
- Two chickens x eggs
- Two tablespoons of wheat flour
- Tablespoon of sunflower oil
- 30 grams dried mushrooms
- One onion
- 100 grams with methane
- 50 grams breadcrumbs
How to cook Potato Cutlets with Mushroom Sauce:
- First, boil the peeled potatoes, then drain the water. And let the potatoes stand.
- Now you need to grind it, and add a tablespoon of butter, two egg yolks, two tablespoons of flour to the resulting puree, also knead the resulting mass thoroughly and make cutlets.
- Roll the cutlets in flour or breadcrumbs and fry them on both sides.
- Now let's prepare the gravy, it is in it that the highlight itself lies. To do this, dried mushrooms need to be scalded with boiling water, and also thoroughly rinsed and poured with cold water for a couple of hours. After that, boil over low heat for about an hour.
- Now, get the mushrooms, finely chop, and strain the remaining broth. Finely chop the onion, sauté in butter, add the mushrooms and fry well together.
- In another pan, heat flour with butter until light yellow, and then, removing from heat, pour in a thin stream, stirring, mushroom broth, combine with mushrooms and boil the sauce for about 10 minutes, add salt and a pinch of ground pepper. Before removing from heat, put sour cream there.
- And in the end, pour over the potato cutlets with the finished sauce before serving.
Now our potato cutlets with mushroom sauce are ready! Enjoy your meal!
You have very appetizing meatballs with mushroom sauce! Great recipe!
Really great recipe for delicious mushroom gravy. Potato cutlets with such gravy will be especially tasty. I also love making mushrooms. gravy. But a little differently. I use frozen mushrooms. They are less of a hassle. I do everything as you write. Sometimes I add cream instead of sour cream.
Potato cutlets with mushroom sauce - a dish that can be prepared quickly if you have leftover mashed potatoes from a previous meal. If not, it doesn’t matter, we’ll cook potatoes as well, however, then cooking will take us a little more time.
The combination of potatoes and mushroom sauce is very harmonious. Gravy can be made from any mushrooms, the base can be made with sour cream or cream, as you wish.
So, let's prepare all the products for potato cutlets with mushroom sauce.
If you do not have boiled potatoes, then cook it. To do this, peel the potatoes and boil in boiling salted water until tender, this may take 20-25 minutes, depending on the type of potato and how finely you cut it.
Drain the water from the cooked potatoes. Mash it well into a puree, add a little butter.
IMPORTANT: Let the potatoes COOL COMPLETELY before continuing to cook.
I have leftover mashed potatoes from dinner.
Add the egg to the cooled mashed potatoes.
Add flour to potatoes. Salt and pepper minced meat for cutlets to taste. Mix well the potato mince.
We form small meatballs from the minced meat. Roll each cutlet in breadcrumbs.
Fry cutlets in vegetable oil for 3-4 minutes on each side until golden brown.
Now we are working quickly. We fry cutlets and prepare mushroom sauce.
We clean the mushrooms from the film and cut them finely. Onion cut into thin half rings or quarters.
We put the pan on the fire, pour in the vegetable oil, let the oil warm up, only after that add the butter. Saute the onion until soft, 5-7 minutes. Then add chopped mushrooms. Roast vegetables for 10 minutes.
After that, add sour cream or cream.
IMPORTANT: if you will make sauce with sour cream, you should first add 2 tbsp to sour cream. boiling water and quickly stir the sour cream with boiling water, and only then add it to the mushrooms and onions. This must be done so that the sour cream does not curl up in the gravy. Stew the mushroom sauce for another 10 minutes, then add a little 1 tbsp. flour and mix the gravy well, cook it for another 2 minutes, until the gravy thickens. Remove the cooked mushroom sauce from the heat.
The main components of our dish are ready. We spread a couple of potato cutlets and two or three tablespoons of mushroom sauce on a serving plate and serve the dish to the table.
Potato cutlets with mushroom sauce are ready!
Enjoy your meal!
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