Potato cutlets with wild mushrooms

4 servings

75 minutes

Potato cutlets with forest mushrooms are a cozy dish of Russian cuisine filled with the aromas of the autumn forest. Historically, such dishes were prepared in peasant homes where potatoes were an accessible ingredient and dried mushrooms added depth of flavor. Tender, golden cutlets combine the softness of potato dough with a rich mushroom filling. They have a subtle, creamy taste with earthy notes of mushrooms and a light crispy crust. A special sophistication is given by the mushroom sauce infused with a creamy aroma. This is an ideal choice for a cozy home dinner, especially on a cool autumn evening. They can be served as a standalone dish or accompanied by fresh vegetables and herbs, creating a harmony of flavors and textures.

Energy value per serving

• Calories: 865.7
• Proteins: 15.6g
• Fats: 63.2g
• Carbohydrates: 60.1g

Ingredients

• Potato: 800 g
• Dried mushrooms: 50 g
• Heavy cream: 200 ml
• Chicken egg: 2 pc
• Egg yolk: 2 pc
• Wheat flour: 6 tbsp
• Butter: 5 tbsp
• Vegetable oil: 3 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the mushrooms in 1 liter of hot water for 20 minutes. Then bring to a boil and cook until the mushrooms are soft. Strain the mushroom broth and finely chop the mushrooms.

   Required ingredients:

   • Dried mushrooms: 50 g
   • Potato: 800 g

2. Boil the potatoes in their skins until soft. Rinse the potatoes with cold water and peel them. Let cool.

   Required ingredients:

   • Potato: 800 g

3. Grate the potatoes, mix with eggs, beaten yolks, melted butter (2 tablespoons), salt, and pepper. Add enough flour to make a medium-thick dough (so it can be shaped). Add some mushrooms and knead.

   Required ingredients:

   • Potato: 800 g
   • Chicken egg: 2 pieces
   • Egg yolk: 2 pieces
   • Butter: 5 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 6 tablespoons
   • Dried mushrooms: 50 g

4. Make round patties from potatoes with wet hands. Coat in flour and fry in vegetable oil under a lid until golden brown on both sides.

   Required ingredients:

   • Wheat flour: 6 tablespoons
   • Vegetable oil: 3 tablespoons

5. In a pot, sauté 2 tablespoons of flour in 3 tablespoons of butter until brown. Pour in 3 cups of mushroom broth, stirring constantly, and cook until thickened. Add the remaining mushrooms and cream, season with salt and pepper. Serve the cutlets with mushroom sauce.

   Required ingredients:

   • Butter: 5 tablespoon
   • Wheat flour: 6 tablespoons
   • Dried mushrooms: 50 g
   • Heavy cream: 200 ml
   • Salt:  to taste
   • Ground black pepper:  to taste