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.
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.
- 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.
- 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.
- 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.
- 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.
- Butter: 5 tablespoon
- Wheat flour: 6 tablespoons
- Dried mushrooms: 50 g
- Heavy (double) cream: 200 ml
- Salt: to taste
- Ground black pepper: to taste
