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.

Important points:

1. 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.
2. 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.
3. 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:

1. Boil the potatoes until tender for 20-25 minutes and mash thoroughly.
2. Cut the fat into small cubes and fry it in a preheated pan. Postpone the cracklings for a while, they will be needed later.
3. 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.

4. 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.
5. Wait until the liquid has completely evaporated, add butter and finely chopped onion. Fry them together for about 15 minutes.
6. 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.
7. Mix mashed potatoes with cracklings and onion sauté and salt.
8. In eggs cooled down to 50-55 ° C, beat the eggs and mix well.
9. Add the flour in such an amount that wet hands could make the cutlets oblong or round in weight of 80-90 g each.
10. 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

Dish on: Lunch, Dinner

Kitchen: Russian

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.