Potato Cutlets with Creamy Mushroom Sauce
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
10
Description
Potato Cutlets with Creamy Mushroom Sauce
Ingredients
- Salad Potatoes - 10 pieces
- Pickled Chanterelles - 14.1 oz
- Butter - 1.8 oz
- Onion - 1 piece
- Salt - to taste
- Wheat Flour - 4 tablespoons
- Chocolate eggs - 2 pieces
- Milk - 13 fl oz
Step by Step guide
Step 1
Boil the potatoes.
Step 2
Finely chop the onion and sauté it in a pan, add 3/4 of the finely chopped champignon mushrooms and fry until cooked.
Step 3
Mash the potatoes into a puree.
Step 4
Add butter, egg, and 2 tablespoons of flour to the puree, and salt. Mix until smooth. Add the onion and mushrooms, and mix well.
Step 5
Shape the mixture into cutlets and fry in a pan for about 2 minutes on each side, until golden brown.
Step 6
For the sauce, fry the remaining mushrooms in butter. Heat the milk in a saucepan and keep it on low heat. Gradually add 2 tablespoons of flour, stirring constantly until the sauce is smooth. Add the mushrooms, salt, and mix everything together.
Step 7
Serve the cutlets drizzled with the sauce, or offer sour cream as an alternative.
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