Fillings and the possibility of baking them in clay pots with meat, mushrooms or sausages help to diversify potato fritters.
Culinary blogger Dmytro Doroshenko shared a recipe for deruns with mushrooms and cream sauce.
Ingredients:
1 kg of potatoes
500 g of mushrooms
200 ml of cream or sour cream of any fat content
2 medium bulbs
2 eggs
1 Art.
l of butter
3 Art.
l flour
salt pepper
oil for frying
Preparation:
1. Clean and wash the vegetables.
Grate potatoes and onions on a fine grater.
To drain excess liquid from vegetables, you can squeeze them with your hands or with gauze.
2. Beat 2 eggs in a bowl with vegetables, add salt, pepper, and flour.
We knead the dough.
3. Fry the drumsticks in oil.
Spoon the potato dough onto a well-heated pan and spread it out, forming a round pancake.
Fry on both sides over medium heat until golden brown.
4. Cut the mushrooms and fry in oil until golden.
5. To prepare the cream sauce for the dumplings, melt the butter in a pan.
Add 1 tbsp.
l flour and mix well.
Then pour in 200 ml of liquid cream.
Salt, pepper and mix until smooth.
Bring the mixture to a boil and remove from heat.
6. At the bottom of a clay pot, we put one or two drumsticks, put a tablespoon of fried mushrooms on top and season with sauce.
We alternate the layers like this, filling the pot.
Bake in the oven for 20 minutes at a temperature of 180°C.
Video version of the recipe:
Bon appetit!
Find more recipes on Dmytro Doroshenko's website
www.bene-gusto.com
Read also: Zucchini roll with cream cheese and sausage
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