Potato cutlets with champignons
4 servings
90 minutes
Potato cutlets with mushrooms are a tender and aromatic dish of European cuisine that combines the softness of potatoes with the rich flavor of mushrooms. The breadcrumb crust gives the cutlets an appetizing crunch, while the mushroom sauce adds depth to their taste. Historically, potato cutlets emerged as an economical yet hearty dish popular in home kitchens across Europe. They can be served as a standalone dish garnished with herbs or alongside vegetables. The mushroom sauce enriches the cutlets and makes them perfect for a cozy family dinner. This recipe is especially valued for its simplicity and accessibility, as well as for the harmonious combination of textures and flavor nuances.
1
Boil the peeled potatoes and drain the water. Dry the potatoes and mash them. Slightly cool the puree, add 50 g of butter, 2 egg yolks, flour, mix thoroughly, and shape into patties.
- Potato: 600 g
- Butter: 150 g
- Chicken egg: 2 pieces
- Wheat flour: 1 tablespoon
2
Coat the cutlets in breadcrumbs. Fry on both sides. Prepare mushroom sauce.
- Breadcrumbs: 50 g
3
Blanch the mushrooms in boiling water, rinse them, let them dry and slice thinly. Finely chop the onion and sauté it in 50 g of butter while stirring, then add the mushrooms and simmer together until the mushrooms release their juice.
- Champignons: 300 g
- Onion: 1 piece
- Butter: 150 g
4
In another pan, heat the flour and remaining butter while stirring constantly until light yellow, then transfer the mixture to the pan with mushrooms. Season with salt and pepper to taste and mix.
- Wheat flour: 1 tablespoon
- Butter: 150 g
- Vegetable oil: 30 ml
- Sour cream: 100 g
5
Let the sauce simmer for about 10 minutes on low heat. At the end, add sour cream, bring to a boil, and turn off.
6
Pour the ready sauce over the potato cutlets or sprinkle with greens, and they can be served.
- Sour cream: 100 g