Potato cutlets with mushroom gravy: step-by-step recipe

Potato and mushroom dishes themselves are good in various variations. But together they become a truly impeccable tandem. Thanks to their original taste, potato cutlets with mushroom gravy made from dried mushrooms will replace the recipe with the usual meat. The ingredients contain the entire range of nutrients that are necessary for a complete lunch.

Preparatory steps to follow the basic recipe include peeling the potatoes and soaking the mushrooms.

Tip: any proven forest mushrooms will do, but it is recommended to use champignons.

The cooking procedure itself is not fraught with anything complicated and can be done by a young housewife. The main thing is to perform the sequence of actions correctly.

Cooking time: 40 minutes

Number of servings: 4

Potato cutlets with dried mushroom gravy

Ingredients

potatoes - 700 g;
chicken eggs - 1 pc.;
vegetable oil - 50 ml;
dried mushrooms - 6 pcs.;
flour - 200 g;
onions - 2 pcs.;
sour cream - 3 tbsp.
salt - 1 tsp.

Step-by-step preparation

Soak the mushrooms for 4 hours at room temperature.
Peel the potatoes and chop into small cubes. Place in a saucepan, add water and salt. Boil for about half an hour until fully cooked - the root vegetable will become soft. Strain the liquid and dry the potatoes. Without letting it cool, knead it with a special tool.
Add an egg to the resulting puree. Ideally it should be just the yolk, as the white may curdle. But they add both components.
Mix thoroughly and form small balls. Place the balls on a floured surface and at a distance from each other, otherwise they will stick. To prevent potatoes from sticking to your hands during the process, they should also be coated in flour. Slightly pressing the balls and giving them a more cutlet-like shape, bread them on all sides in flour.
It should be fried in sunflower oil, but for connoisseurs, options with pork fat or other analogues are possible. Cook over medium heat on both sides until crust appears - up to 5 minutes.
For the sauce, discard the soaked mushrooms using a colander. It is better to drain the liquid into a bowl rather than into a sink. You need to let the sediment settle at the bottom. After pouring it into a new pan, cook the mushrooms for up to half an hour. They should become soft. At the end of cooking, add salt.
Fry a tablespoon of flour in a dry frying pan until it turns beige and smells pleasant. 2 minutes is enough. Dilute it with a small amount of warm water or broth.
Peel the onion, wash and chop. Sauté it in a frying pan with sunflower oil until golden brown. Remove the mushrooms, let cool and chop finely.
Add the diluted flour to the broth and stir. Combine the onion with the mushrooms and pour in there.
Simmer the gravy for 10 minutes over low heat. Add sour cream and stir until smooth. A sweet and sour product with low fat content may curdle. Taste the resulting sauce and add salt if necessary. Bring the mixture to a boil and remove from heat.

The cutlets are seasoned with gravy just before serving. If desired, you can place the sauce on the table in a separate bowl so that everyone can take the required amount.

Preparation

Mushroom sauce

First, prepare the mushroom sauce. To do this, finely chop the oyster mushrooms. Right to the point where it is impossible to immediately understand that we are looking at mushrooms. Cut the champignons into thin slices as usual.

Pour a little oil into a frying pan and fry both mushrooms over medium heat. Salt. When all the moisture has evaporated, add sour cream and mix quickly. The sauce is essentially ready. It's time for the cutlets.

Cutlets

We need to cook mashed potatoes, which will be different from the crumpled potatoes that are usually served at the table for food. It should be a little denser, so we take a little milk and add eggs.

Peel the potatoes, boil them in salted water;
Defrost the butter, boil and grate it;
When the potatoes are cooked, we need to drain the water, add eggs, milk and butter to it.
The final touch is to add grated butter to the potatoes.

After the entire procedure is completed, leave the puree with mushrooms for 20-30 minutes so that it becomes dense. This will make it easier to make cutlets from it.

Frying potato cutlets is not easy; they tend to fall apart. To prevent this from happening, heat the oil in a frying pan very high and then just lay out the formed cutlets.

Fry for 30-40 seconds on each side, no more. This is simply not necessary. because all products are essentially ready. We're just trying to make the crust.

Potato cutlets with mushroom gravy

Potato cutlets with mushroom gravy are a very tasty and satisfying dish that will add variety to your everyday table. Crispy cutlets and mushrooms with sour cream sauce will not leave anyone indifferent. Be sure to cook for your family!

Ingredients:

For potato cutlets:

mashed potatoes (yesterday’s can also be used) - 450 g;
egg - 1 pc.;
flour - 2 tbsp. l.;
salt, ground black pepper - to taste;
breadcrumbs - 3-4 tbsp. l.;
vegetable oil - for frying.

For the mushroom gravy:

champignons - 200 g;
onion - 1 pc.;
sour cream 15% or cream - 200 g;
flour - 1 tbsp. l.;
mushroom broth or boiled water - 0.5-1 cup;
vegetable oil - for frying;
salt, ground black pepper - to taste;
greens - to taste.

Cooking steps

Add salt, pepper and egg to cooled mashed potatoes.

Mix well by hand. Add flour and mix well again until smooth.

Prepare mushroom sauce: wash the champignons, dry and cut into small pieces.

Fry in vegetable oil until golden brown along with chopped onion. Salt and pepper. Add flour, mix well.

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Add sour cream and broth, stir. Simmer for 3-4 minutes, add chopped herbs. Stir and turn off the gas.

Form cutlets from the potato mixture. Roll them well in breadcrumbs.

Fry potato cutlets in vegetable oil until golden brown on both sides.

Serve the wonderful potato cutlets with mushroom gravy hot. Delicious!

Enjoy your meal!

Culinary Notes

How to cook potato cutlets with mushroom gravy? Before heading into the kitchen, let's listen to experienced chefs:

Both fresh and frozen mushrooms are suitable for making gravy. In the latter case, they need to be defrosted at room conditions, without using a microwave oven for this purpose.
The mushroom sauce is especially tasty if you add olive oil to it.
The thickness of the mushroom gravy can be adjusted based on your own taste preferences.

Attention! It is better to cook the sauce a little, because when reheated it loses its taste.

Potato cutlets with mushroom filling and mushroom sauce

Leading actress of the Moscow Theater named after. Pushkina values patience and kindness most of all in people. She is also a wonderful mother and an excellent housewife. This dish from Alexandra Ursulyak is a classic of the culinary genre.

INGREDIENTS

fresh champignons – 500 g;
medium potatoes - 8 pcs.;
olive oil – 1 tbsp. l.;
salt - to taste;
cream – 250-300 ml;
large onion - 1 pc.

For the mushroom sauce:

egg – 1 pc.
butter – 2 tbsp. l.
flour - 3 tbsp. l. + 1 tbsp. l.

STEP-BY-STEP COOKING RECIPE

Peel the potatoes, cut them randomly into small pieces, place them in a saucepan, add salt and pour hot water so that it only slightly covers them. Cook until tender, covered, after 10-15 minutes, drain the water, add 2 tbsp to the potatoes. l. butter, salt and puree. While the potatoes are cooking, prepare the filling. Finely chop the champignons and onions, place in a saucepan with heated olive oil, fry, stirring frequently, for 5 minutes, remove from heat, add salt and pepper. Set aside a third of the mushrooms for the filling. Prepare a sauce from the remaining mushrooms. Add 1 tbsp to mushrooms and onions. l. flour, stir, cook for 2 minutes. Then pour in the cream, stir to avoid lumps, and cook until thickened, 5 minutes. Season with salt and pepper. In a separate cup, combine the egg and 3 tbsp. l. flour, stir the mixture with a fork, add mashed potatoes and knead thoroughly. With wet hands, form round cakes, place a teaspoon of mushroom filling in the middle of each and seal the cutlet. Roll the cutlets in flour and fry in melted butter until golden brown, 3 minutes each. from each side. Then cover and cook until done, about 5 minutes. Serve hot with mushroom sauce.

Appetizing French sauce for cutlets

True gourmets will definitely appreciate the French mushroom sauce. It will add a sophisticated touch to potato cutlets. Prepare the cutlets according to the first recipe, and now we’ll tell you how to make the sauce.

Compound:

0.4 kg of fresh mushrooms;
onion;
2-3 garlic cloves;
50 ml olive oil;
3-4 celery stalks;
15 g dried mushrooms;
250 ml dry white wine;
250 ml purified water;
30 g soft butter;
salt;
seasoning blend

Preparation:

First of all, prepare the dried mushrooms. Wash them, put them in a bowl and fill them with warm purified water.
Peel the onion and chop into cubes.
We also peel the garlic cloves and chop them finely.
Wash the celery stalks and finely chop them.
We wash fresh mushrooms and chop them into slices.
Mix onion, garlic cloves and celery stalks in one bowl.
Heat 1-2 tbsp in a frying pan. l. purified vegetable oil. Place the vegetable mixture in it and simmer.
Then transfer the vegetables to a separate bowl and add wine, mix.
Add soft butter, salt and season with a mixture of spices.
Beat the resulting mass until it has a puree consistency. It's better to do this with a blender.
In a separate frying pan, fry fresh and dried mushrooms in purified vegetable oil for six to eight minutes.
Transfer the mushroom mixture into a saucepan and combine with vegetable puree.
On a low burner level, stirring all the time, simmer the sauce for 4-5 minutes and remove from the stove.
Pour mushroom sauce over potato cutlets and serve.

Potato cutlets with mushroom gravy

Ingredients

Potatoes - 500 g;
Butter - 60 g (30 g for cutlets + 30 g for gravy);
Chicken egg - 1 pc.;
Flour - 3 tbsp. (2 tbsp for cutlets + 1 tbsp for gravy);
Champignons - 300 g;
Sour cream (cream) - 100 ml;
Onion - 1 pc.;
Vegetable oil - 1 tbsp;
Spices - to taste.

Potato-mushroom cutlets

And finally, one more dish that combines both products that we were talking about today. These are potato and mushroom cutlets.

You need the following ingredients: 1 kg of potatoes, 150-200 g of fresh mushrooms, 3 eggs, a few tablespoons of flour, salt to taste. First, sauté the onion, add finely chopped mushrooms and simmer until fully cooked. Peel the potatoes, boil them, and puree them. Add the rest of the ingredients, knead thoroughly. Roll the formed cutlets in breadcrumbs and fry in vegetable oil. Garlic sauce will give them a special taste. Treat yourself and your loved ones to a new dish!