Potato Cutlets with Mushroom Sauce
Main Dishes • European
Description
I buy potato cutlets at the nearest supermarket; they're hard to mess up :)
Ingredients
- Dried Chinese mushrooms 5 oz
- Onion 4 pieces
- Salt to taste
- Sugar to taste
- Vinegar essence to taste
- Clarified Butter 3 tablespoons
Step-by-Step Guide
Step 1
In the evening, soak the mushrooms in boiling water.
Step 2
In the morning, place them on low heat and cook for 2 hours, adding hot water as it evaporates.
Step 3
Using a slotted spoon, transfer the mushrooms to a colander and chop them finely.
Step 4
Fry the onions in clarified butter until golden.
Step 5
Pour the mushroom broth into another pot, leaving all the debris in the first pot, and add the fried onions and chopped mushrooms.
Step 6
Place the pot on low heat, add salt, sugar, and simmer for 30-40 minutes.
Step 7
Check if the sauce is too thin. Add flour (previously mixed with water) to achieve a consistency similar to liquid sour cream, simmer with the flour for 4-5 minutes, then add vinegar and bring to a boil again.
Step 8
Taste the sauce while it's hot. If needed, add more salt, sugar, or vinegar.
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