Eugene Klopotenko shared the recipe for potato zrazy with mushrooms

Евгений Клопотенко поделился рецептом картофельных зраз с грибами

Eugene Klopotenko shared the recipe for potato zrazy with mushrooms
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Photo: klopotenko.com/kartoplyaniki-s-gribami.

In Ukraine they are called “kartoplyaniki”.

Culinary expert Eugene Klopotenko showed how to cook “kartoplyaniki” or potato zrazy with mushrooms with a sauce of Zhu.

– Today we will prepare “kartoplyaniki”. For the filling, this time I chose mushrooms and onions. It’s a bit like potato zrazy with mushrooms, only much tastier. “Kartoplyaniki” are baked in the oven, not fried in oil, and turn divinely tender, – said the cook.

Ingredients

  • potatoes 5-6 PCs;
  • flour (optional) 200 g;
  • mushrooms (5-6 pieces) 200 g;
  • eggs 3 PCs;
  • butter 20-25 g;
  • garlic 2 cloves;
  • beef bones (for the sauce) 200-300 g;
  • dry white wine (for sauce) 15-20 g;
  • onions 1 PC.;
  • salt 2-3 pinches.

Cooking

  1. Cut potatoes into cubes of similar size uniformly, it is Important to boil the potatoes, to do this, put the cubes in a saucepan, add the garlic and salt. Cover with water and simmer about 20 minutes until tender.
  2. Drain, remove the garlic and make a thick puree. Add 2 egg yolks and salt. Stir to combine.
  3. Add in the flour. Knead the dough is dense so as not to fall off the spoon.
  4. Mushrooms wash and chop in small dice. Peel the onion and slice, and mushrooms.
  5. Heat a pan with 1 tbsp oil, fry the mushrooms until the liquid is evaporated. Reduce heat and add diced onions. Fry on low heat until translucent onions. Cooked mushrooms with onions, put on a napkin to remove the moisture and fat.
  6. From potato dough form a circle, as for dumplings. Stuff the mushrooms.
  7. Close the filling with dough and form a ball, as for pies.
  8. “Kartoplyaniki” lubricate the egg yolk and bake at 180 degrees for about 20 minutes.
  9. Prepare the sauce Zhu. In the pan where you fried the mushrooms with onions, put the bones (200-300 g), slightly floured. Fry on high heat without oil for 4-5 min until Golden brown.
  10. Remove bones from the pan and allow it to cool for about a minute. Return the pan to medium heat and add 15-20 grams of wine.
  11. Add 20-25 g of butter and salt to taste. Wait a few minutes to evaporate the wine.
  12. Sauce is best to strain through a sieve. Sprinkle them “kartoplyaniki” or dip and serve hot.

Other recipes I Klopotenko read here. We also publish recipes for new exhibitors and judges of “Masterchef”.

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