Potato cutlets with mushroom gravy. Recipe: Potato cutlets - with mushroom sauce Mushroom gravy for potato cutlets with sour cream
While the mushrooms are soaking. Peel and boil the potatoes. My calculation is simple: 2 large potatoes = 3 cutlets. Our family loves potato cutlets, I make a lot of them. I peeled 10 potatoes, making 15 cutlets.
Potatoes must be boiled in salted water until tender.
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 the potatoes and into the sauce.
Mash the finished potatoes with a masher, add butter and part of the fried onion (large).
When the puree has cooled, add the egg into it. You can add pepper and salt. Bring to taste
Mix everything again.
You can form cutlets.
To do this, we make identical balls. 12 future cutlets. They are big for me this time.
Next, we make cutlets from the balls and roll them in breading.
Now the cutlets are ready for frying, you can make the sauce. To do this, you need to boil already soaked mushrooms. Boil for literally 5 minutes. Save the broth.
Saute the boiled mushrooms a little with onions. Grind in a blender.
Add flour to 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 they don’t require any fancy seasonings.
Bring the sauce to a boil and heat through.
Pour into a gravy boat and sprinkle with dill.
Fry the cutlets in oil until golden brown.
Serve with sauce and fresh vegetables.
If you decide to cook this dish during Lent, or you are a strict vegetarian, then you can not add an egg to the puree, but boil the potatoes in their jackets. Peel while hot and mash, then it will be more sticky and the cutlets will form perfectly.
Cooking time: PT01H30M 1 h 30 min.
Potato cutlets with mushroom gravy are a dish that can be prepared quickly if you have leftover mashed potatoes from a previous meal. If not, no problem, we’ll cook the potatoes as well, although then the cooking will take us a little longer.
The combination of potatoes and mushroom gravy is very harmonious. The 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 ingredients for potato cutlets with mushroom gravy.
If you don't have boiled potatoes, cook them. 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.
Salt the water from the finished potatoes. Mash it well and add a little butter.
IMPORTANT: Let the potatoes COOL COMPLETELY before continuing to cook.
I have leftover mashed potatoes from dinner.
Add a chicken egg to the cooled mashed potatoes.
Add flour to potatoes. Salt and pepper the minced meatballs to taste. Mix the minced potatoes well.
We form small cutlets from the resulting minced meat. Roll each cutlet in breadcrumbs.
Fry the cutlets in vegetable oil for 3-4 minutes on each side until golden brown.
Now we are working quickly. Fry the cutlets and prepare the mushroom sauce.
Peel the champignons from the film and chop finely. Cut the onion into thin half rings or quarters.
Put the frying pan on the fire, pour in the vegetable oil, let the oil warm up, only after that add the butter. First fry the onion until soft for 5-7 minutes. After this, add the chopped mushrooms. Fry vegetables for 10 minutes.
After this, add sour cream or cream.
IMPORTANT: if you make sauce with sour cream, you should first add 2 tbsp to the 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 to prevent the sour cream from curdling in the gravy. Simmer the mushroom sauce for another 10 minutes, then add 1 tbsp little by little. flour and mix the gravy well, cook for another 2 minutes until the gravy thickens. Remove the prepared mushroom sauce from the heat.
The main components of our dish are ready. Place a couple of potato cutlets and two or three spoons of mushroom sauce on a serving plate and serve the dish.
Potato cutlets with mushroom gravy are ready!
Bon appetit!
Friends, Potato cutlets with mushroom gravy, the recipe for which I want to review with you, is a very tasty and unusual dish. However, the ease of preparation and unforgettable taste of the dish are simply captivating. And it will take very little time to prepare 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 gravy.
To prepare potato cutlets we will need:
- 600 grams for potatoes
- 50 grams of butter
- Two chicken x eggs
- Two tablespoons of wheat flour
- Tablespoon sunflower oil
- 30 grams of dried mushrooms
- One onion
- 100 grams of methane
- 50 grams breadcrumbs
How to prepare potato cutlets with mushroom gravy:
- First, boil the peeled potatoes and then drain the water. And let the potatoes themselves 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 thoroughly knead the resulting mass and make cutlets.
- Roll the cutlets in flour or breadcrumbs and fry them on both sides.
- Now let’s prepare the gravy, this is where the highlight lies. To do this, dried mushrooms need to be scalded with boiling water, rinsed thoroughly and covered with cold water for a couple of hours. After this, simmer over low heat for about an hour.
- Now, take out the mushrooms, chop finely, and strain the remaining broth. Finely chop the onion, sauté in butter, add mushrooms and fry thoroughly together.
- In another frying pan, heat the flour and butter until light yellow, and then, removing from the heat, pour in the mushroom broth in a thin stream, stirring, combine with the mushrooms and simmer the sauce for about 10 minutes, add salt and a pinch of ground pepper. Before removing from heat, add sour cream.
- And finally, pour the prepared sauce over the potato cutlets before serving.
Now our potato cutlets with mushroom gravy are ready! Bon appetit!
Your cutlets with mushroom gravy turned out very tasty! Great recipe!
Really great recipe for a delicious mushroom gravy. Potato cutlets with this gravy will be especially tasty. I also love making mushrooms. gravy. But a little differently. I use frozen mushrooms. They are less hassle. I do everything as you write. Sometimes I add cream instead of sour cream.
Potatoes are such a popular vegetable in our country that it seems they have always been grown and eaten. Whether it's soup, borscht, fish soup or okroshka - almost no first course is complete without potatoes. There are so many recipes for eating with it that you can compile entire volumes of cookbooks. You are about to meet some of them now.
Classic cutlets
French gravy
The French, great experts in gastronomy, recommend trying this wonderful sauce that will add an amazing piquant touch to your dishes. By the way, it is suitable for both meat dishes and pasta. And even more irresistible will be potato cutlets with mushroom sauce made from ordinary morels. A small amount is required - about 20 g of dried product. And also an onion, a few cloves of garlic (if you want a spicy sauce, take a whole head), cognac, cream (300 g), butter, fresh chopped herbs, a little flour, salt and pepper to your taste.
Soak well-washed mushrooms in cold water for several hours, then cut into pieces. Melt butter in a frying pan, add diced onion and garlic, add morels and fry for about 5-7 minutes. Then, stirring, add a little flour. To make the mushroom sauce more flavorful, add a couple of tablespoons of cognac (or brandy). And for the broth, add a little of the water in which the morels were soaked. Simmer for another 10 minutes over low heat. At the end, pour in the cream, salt and pepper, add 5-6 peas of allspice for a rich, appetizing aroma. Let the mushroom gravy simmer and thicken somewhat. Remove the pan from the heat and leave the dish to steep. Pour over the prepared cutlets, sprinkle with herbs and you can enjoy your meal!
Cutlets in Romanian style
The more interesting the dish, the more variations there are. So, in Romania, Moldova, Bulgaria, the preparation of potato cutlets is completely different from what we are used to. In these countries they are made from potatoes baked in the oven or oven. You just need to make sure that the vegetables don’t burn, otherwise there will be a lot of waste. The finished potatoes need to be peeled, put in 1-2 slices of a white loaf, previously soaked in milk, and mashed into a puree. Add salt, add 2 eggs, a spoonful of flour, chopped herbs (dill), stir the minced meat thoroughly. Form small cutlets, roll them first in flour, then in beaten egg and breadcrumbs and fry in melted lard. And if you also add pork cracklings to the minced meat, your cutlets will be incredibly tasty. With a vegetable salad or adjika, they will be eaten instantly and with gratitude.
Potato-mushroom cutlets
And finally, one more dish that combines both products that we were talking about today. These are potato and mushroom cutlets.
You need the following ingredients: 1 kg of potatoes, 150-200 g of fresh mushrooms, 3 eggs, a few tablespoons of flour, salt to taste. First, sauté the onion, add finely chopped mushrooms and simmer until fully cooked. Peel the potatoes, boil them, and puree them. Add the rest of the ingredients, knead thoroughly. Roll the formed cutlets in breadcrumbs and fry in vegetable oil. Garlic sauce will give them a special taste. Treat yourself and your loved ones to a new dish!
Potato cutlets are a delicious dish. And those who like to eat them often need to somehow diversify the preparation of these cutlets. This can be done not only by a variety of recipes for potato cutlets, but also by preparing mushroom sauce from oyster mushrooms for them. This sauce will help enrich the taste of a long-familiar dish.
Why oyster mushrooms? Here are some arguments in favor of these mushrooms. First: they can either be collected in the forest (which will be interesting for mushroom pickers) or grown in the garden. Second: this is the content of essential amino acids tryptophan, threonine, isoleucine, valine and other amino acids in oyster mushrooms. In addition, other beneficial properties of oyster mushrooms should not be excluded:
– they have a high energy value (the ability of the product to maintain energy in the body). This figure is 35 kcal\100 g, which is 4 times less than that of chicken dishes. Three hundred grams of oyster mushrooms contain 0.34 grams of fat. Also, oyster mushrooms do not contain saturated fats, the content of which in the human diet should be less than 25 grams per day. In larger quantities, such fats can harm the body. Their absence in oyster mushrooms makes this mushroom a dietary product;
– have physiological value, which is determined by the content of microelements in products that are beneficial to the body. Oyster mushroom is rich in iron, potassium, zinc, phosphorus and other minerals. It contains vitamins belonging to groups B1, B2, D2 and nicotinic acid;
In addition, oyster mushroom is more aromatic than champignon, and its taste is more intense. It is absolutely safe to use. This safety is due to the fact that the mushroom does not contain harmful substances in its fruiting body.
To prepare mushroom sauce for potato cutlets, you will need:
The sauce is easy to prepare:
After preparing the sauce, serve it with potato cutlets. This sauce can be added to other dishes, or used to make sandwiches. In addition, oyster mushroom sauce will be tasty and healthy for those who love diet food. And the combination of oyster mushroom sauce and potato cutlets will satisfy the refined taste of most gourmets.
