Potato cutlets with mushroom sauce. Potato cutlets with mushroom sauce
Potato cutlets with mushroom sauce- a tasty and satisfying dish. Of course, the amazing sauce from forest mushrooms.
It is better to use dried raw materials. You can make a champignon sauce, but the aroma of wild mushrooms is beyond competition.
Most delicious sauce- sour cream. He has delicate taste and is perfect for 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. If you want to add flavor to your dish, you can use soy sauce.
Taste Info Potato second courses
Ingredients
- For cutlets:
- Potatoes - 400 g
- Chicken eggs - 1 pc.
- Refined sunflower oil - 2 tbsp. l.
- Bread crumbs - 2 tbsp. l.
- Salt to taste;
- For mushroom gravy:
- Dry forest mushrooms - 30 g
- Bulb 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 the mushrooms, pour cold water and leave to swell for 1 hour.
Boil the mushrooms until soft in the same water that they were soaked, remove from the broth and chop finely. Strain the broth and measure the required amount.
Peel the onion and chop finely.
Put the onion in a skillet with heated oil and fry until soft.
Combine mushrooms and onions and fry together for 15 minutes.
Combine sour cream and flour.
Mix the mass.
Pour mushrooms with onions mushroom broth(broth), add a mixture of sour cream flour and salt to taste. Stir 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, and then crush in mashed potatoes and cool slightly.
Add the egg to the puree.
Knead the potato "dough" well.
With hands moistened with water, form cutlets and roll them in breadcrumbs.
Fry the cutlets in oil until golden brown
When serving, pour over the cutlets with mushroom gravy. Salted or pickled vegetables can be served separately.
Potato cutlets with mushroom sauce ready, but there are other options for mushroom sauces. It can be made with champignons, oyster mushrooms, fresh or frozen wild mushrooms.
The lightest and affordable way cooking is a mushroom sauce. Moreover, this product can be found at any time of the year!
To prepare such a gravy, boil the chopped champignons in salted water, then sauté in butter with the addition of mushroom broth and a tablespoon of flour.
The above sauce can be slightly modified by adding a spoon 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. It will turn out classic sauce bechamel.
Potato cutlets - tasty dish... And those who like to eat them often need to somehow diversify the preparation of these cutlets. This can be done not only with a variety of recipes for potato cutlets, but also by preparing oyster mushroom sauce for them. This sauce will help enrich the taste of a familiar dish.
Why exactly oyster mushrooms? Here are some of the reasons for these mushrooms. First: they can both be collected in the forest (which will be of interest to mushroom pickers), and 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 features oyster mushroom:
- they have a high energy value(the ability of a product to maintain energy in the body). This figure is 35 kcal / 100 g, which is 4 times less than the indicator 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 large quantities, such fats can harm the body. Their absence in oyster mushroom makes this mushroom dietary product;
- have a physiological value, which is determined by the content of trace elements in products that are beneficial to the body. Oyster mushroom is rich in both iron, potassium, zinc, phosphorus and others mineral substances... It contains vitamins belonging to groups B1, B2, D2 and niacin;
In addition, oyster mushroom is more aromatic than champignon, and its taste is richer. It is completely safe to use. This safety is due to the fact that the mushroom does not contain harmful substances in its fruit body.
To prepare mushroom sauce for potato cutlets, you will need:
Preparing the sauce is simple:
After preparing the sauce, serve it with the potato cutlets. This sauce can be added to other dishes, or can be used to make sandwiches. In addition, oyster mushroom sauce will be tasty and useful for those who love diet food. And the combination of oyster mushroom sauce and potato cutlets can satisfy refined taste most gourmets.
The potato cutlets with mushroom gravy, the recipe for which I propose, can be either a main course or a side dish. It goes well with meat, fish, chicken. In combination with delicate sauce, are very tasty and aromatic. Let me remind you that last time I offered to cook.
Ingredients:
- mushrooms - 300 g,
- cream - 200 ml.,
- onion - 1 pc.,
- potatoes - 500 g,
- butter- 50 g.
- salt, pepper - to taste,
- vegetable oil- for frying,
- flour - for breading.
How to cook from a photo step by step
Finely chop the onion. 
We also finely chop the champignons. Of course, fresh mushrooms are better for gravy. 
Fry the onions until golden crust... We also use a little vegetable oil. 
After the onion has been fried, we send mushrooms to it. 
Let's wait until the onions and the mushrooms are fried enough, the excess liquid evaporates and you can add cream. Salt, add pepper and seasonings to taste. Leave to simmer with the lid closed for 15 minutes. 
Meanwhile, boil the potatoes and turn them into mashed potatoes using a pusher or mixer. Add salt to taste. 
Add the egg to the resulting homogeneous puree. This is necessary so that the finished cutlets do not fall apart during frying, but keep their shape. 
V mashed potatoes we also add a little butter for taste. It must first be melted in the microwave. 
We will bread the potato cutlets in flour. You can, of course, also use traditional breading, but the potato cutlets according to this recipe are too tender for this method of breading. 
Fry in vegetable oil until golden brown on one side. 
Then turn over and fry for a few minutes on the other side.
Potato cutlets are great with fish or meat. We put mushroom gravy on them and can be served to the table.
Bon Appetit!
It turns out even more satisfying
Mushroom gravy potato patties are a quick dish if you have mashed potatoes left over from a previous meal. If not, it doesn't matter, we will cook potatoes as well, however, then cooking will take us a little more time.
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 products 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, it can take 20-25 minutes, depending on the type of potato and how finely you cut it.
Drain the water from the finished potatoes. Mash it well in mashed potatoes, add a little butter.
IMPORTANT: Let the potatoes COOL COMPLETELY before continuing to cook.
I have mashed potatoes left over from dinner.
Add the chicken egg to the cooled mashed potatoes.
Add flour to the potatoes. Salt and pepper the minced meat for cutlets to taste. Knead the minced potatoes well.
Form small cutlets from the 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 promptly. We 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.
We put the pan on the fire, pour in the vegetable oil, let the oil warm up, only then add the butter. First fry the onion until soft for 5-7 minutes. After that add the chopped mushrooms. We fry vegetables for 10 minutes.
Then add sour cream or cream.
IMPORTANT: if you will make a sauce with sour cream, you should first add 2 tablespoons to the sour cream. Stir boiling water and quickly stir sour cream with boiling water, and only then add it to mushrooms and onions. This must be done so that the sour cream does not curl up in the gravy. Simmer 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 ready-made mushroom sauce from the heat.
The main ingredients of our dish are ready. Put 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 gravy are ready!
Bon Appetit!
Preparation
First, let's prepare all the ingredients that we need to create the dish. If there is a ready-made puree - great, if not, then it's time to start preparing it. Every hostess must know his recipe, but if you have not previously met with its preparation, then now this moment has come. First, peel the potatoes and boil them in boiling, pre-salted water. After it is completely cooked, it should be heated properly.
When the mashed potatoes have already cooled down, drive a chicken egg into it.
The next thing will need to be added - wheat flour... Then the mass will need to be pepper, salt and mix well.
We begin to make small cutlets from the mass. Each will need to be rolled in bread crumbs.
Now our raw cutlets we send it to a hot frying pan with vegetable oil. They should be roasted on each side for about three to four minutes until golden brown.
At the same time, 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 also needs to be peeled and cut into either half rings or quarters.
We send the onion to the pan and add the vegetable oil. After it has warmed up, you can add butter. We give the onion to fry for five to seven minutes, and then send the pre-cut mushrooms to it. Vegetables after that should be fried for another ten minutes.
Now you need to add sour cream or cream. To prevent curdling sour cream in gravy, you will need to add two tablespoons of boiling water to it in advance and stir them quickly. Simmer the mushroom gravy for another ten minutes and then start adding one tablespoon of flour and stir it again. Wait a couple of minutes for it to thicken and then remove the gravy from the stove.
Now both components of our dish are ready, and all that remains is to combine them. Put several potato cutlets and three tablespoons of gravy on one plate.
That's the whole step-by-step photo recipe for cooking delicious and delicious at home. hearty dish... Potato cutlets with mushroom mushroom sauce are ready. To add flavor to the dish, you can decorate it with herbs. It remains only to raise a family for dining table and enjoy a wonderful tandem of potatoes and mushrooms together. Bon Appetit!