Potato cutlets with mushroom gravy
10 servings
120 minutes
Potato cutlets with mushroom sauce are a refined dish of European cuisine, combining the tenderness of potatoes and the rich flavor of mushroom sauce. The origins of this recipe trace back to home cooking, where simple ingredients transformed into true gastronomic masterpieces. The mushroom sauce, made from dried mushrooms, simmers slowly to reveal its deep aroma, while fried onions add a sweet note. The creamy consistency of the sauce perfectly complements the soft potato cutlets, creating a harmony of flavors. The dish is served hot, best with a light vegetable garnish or fresh herbs. These cutlets are an excellent choice for a cozy family dinner or festive table where simplicity of ingredients turns into sophisticated pleasure.
1
In the evening, we pour boiling water over the mushrooms.
- Dried mushrooms: 200 g
2
In the morning, put on low heat and boil for 2 hours, adding hot water as it evaporates.
- Dried mushrooms: 200 g
3
We transfer the mushrooms with a slotted spoon to the cutting board and chop them finely.
- Dried mushrooms: 200 g
4
Fry the onion in clarified butter until golden.
- Onion: 4 pieces
- Clarified butter (ghee): 3 tablespoons
5
We pour the mushroom broth into another pot, leaving all the debris in the first one, and add the fried onions and chopped mushrooms.
- Dried mushrooms: 200 g
- Onion: 4 pieces
6
Place the pot on low heat, add salt, sugar, and boil for 30-40 minutes.
- Salt: to taste
- Sugar: to taste
7
We check if it's too runny. We add flour (previously dissolved in water), bring the sauce to the consistency of liquid sour cream, boil with flour for 4-5 minutes, then add vinegar and bring to a boil again.
- Vinegar: to taste
8
We taste the sauce while it's hot. If needed, we add salt, sugar, or vinegar.
- Salt: to taste
- Sugar: to taste
- Vinegar: to taste
