Potato cutlets with mushrooms

This is a very home and cozy recipe. It is especially interesting at this mushroom time. I haven’t reached the forest, so I have frozen mushrooms. The main secret is to avoid much flour. Better to overlive hard shaping but to enjoy tender and tasty results afterwards.

Cooking time — 1 hour
Complication — simply

In recipe book

Main ingridient: mushrooms
Category: vegetable dishes
Kitchen: vegetarian, home, russian

Cause: for children, for every day
Preparation: fry

6-8

portions

Ingredients:

Potatoes -1 kg;
Forest mushrooms (fresh or frozen) – 500 g;
Onion – 2 pc;
Cream 35% - 200 ml;
Butter – 50 g;
Eggs – 2 pc;
Black ground pepper, salt;
Flour;
Oil for frying.

Sauce:

Sour cream 20% - 300 ml;
Garlic – 2 cloves;
Marinated cucumber – 1 pc;
Dill – 3 twigs;
Salt, black ground pepper.

Step 1

Wash out potatoes well and put it to boil unpeeled. After it gets boiled, sprinkle with salt and cook for 30 minutes – we need it soft.

Step 2

Meanwhile, let’s prepare the filling. Peel and chop onion into sticks.

Step 3

Fry the onion until transparency for 2-3 minutes on a frying pan pre-heated with oil.

Step 4

If you have fresh mushrooms, just peel them and cut into average cubes. If you use frozen mushrooms like me, leave them for 15-20 minutes at room temperature, do not unfreeze completely. Cut big pieces.

Step 5

Put mushrooms to the onion. Stew on strong heat to evaporate liquid. If you have fresh mushrooms, low down heat until average.

Step 6

When the liquid has been evaporated, sprinkle with salt and turn off.

Step 7

When potatoes are ready, drain off the water, sprinkle with cold water and peel immediately. It is not easy to peel it hot but we need it hot. I do it in culinary gloves – it’s a bit easier. You may put on a fork.

Step 8

Make a puree immediately.

Step 9

Then pour in heated cream. Not cold cream!!! The puree will become grey and not tasty.

Step 10

Then add beaten eggs and mix in.

Step 11

Then add melted butter.

Step 12

Sprinkle with pepper and salt to your taste.

Step 13

Then add flour. Read my text about the flour in the beginning of the recipe – it’s described in details.

Step 14

When the dough is ready, put it into the fridge for half an hour.

Step 15

When we are ready to start, coat the board with flour.

Step 16

Shape the cutlet with wet (!) hands. Put a table spoon of dough on the palm and make a flat scone. You can do it only with wet hands, otherwise everything will stick. Of course, if you’ve made everything correct and haven’t put half a pack of flour in the dough. So, top the scone with a tea spoon of the mushroom filling.

Step 17

Put half a table spoon of the dough on top and shape a cutlet. Make it fast because hands are able to get dry. It will be hard with the first one but will go smoothly afterwards.