Potato quenelles with mushrooms are small balls of rounded shape from potato dough with a mushroom stuffing inside. This tasty and rich dish can perfectly add and diversify the daily menu. And onions, sour cream sauce together with the kindled desi will give to quenelles a peculiar, unique and pungent flavor.
It is required to you
- - 15-20 tubers of potatoes of the average size;
- - 4 tablespoons of a desi;
- - 2 glasses of onions or sour cream sauce;
- - glass of wheat flour;
- - 4 eggs;
- - 5-6 mushrooms;
- - 2 onions;
- - salt, pepper, greens to taste.
Instruction
1. Make mushroom forcemeat. For this purpose it is necessary to touch mushrooms, to wash out and boil them in slightly added some salt water, then to decant mushroom broth, to pass via the meat grinder mushrooms, the fried onions and egg, hard-boiled. Add salt, pepper, green fennel to taste and all this weight it is good to stir.
2. Clean potatoes tubers, wash out and weld in slightly added some salt water.
3. Merge potato broth, wipe potatoes through a sieve, add egg, butter and flour. Carefully to mix everything, warming up on a plate.
4. The received dough is good to razmesit and roll from it rollers about 1 cm thick, to cut them on small pieces (the same thickness, as rollers) and to roll small flat cake.
5. Put mushroom forcemeat on potato flat cake and, having connected its edges, create round balls of the small size, then boil them within 6 minutes.
6. Lay out ready quenelles in a sieve and propolosnut hot water. When water completely flows down, to spread out quenelles on plates, to water with the warmed-up desi and onions or sour cream sauce.