Kitchen appliances and utensils
- pan;
- knife;
- a bowl;
- grater;
- cutting board;
- sieve;
- pan;
- hob;
- a baking sheet;
- oven;
- portioned plates.
Ingredients
- For potato dough
- Potato - 1 kg
- Wheat flour - 200 g
- Chicken Egg - 1 pc.
- Baking powder - 1 tsp.
- Vegetable oil - 1-2 tbsp. l
- Ground pepper, salt to taste
- Seasonings, spices, fresh herbs - optional
- For mushroom sauce
- Champignons - 250 g
- Onions - 1 pc.
- Garlic - 1-2 cloves
- Non-fat cream, 10% - 250 ml
- Butter - 50-70 g
- Hard cheese - 50 g
- Dill greens - ¼ bunch
- Salt, pepper - to taste
- Ground nutmeg - optional
Step cooking
Making Potato Dough
- Boil in “uniforms” 1 kg of potato and cool to room temperature.
- Dissolve the peeled boiled potatoes on a coarse grater in a convenient bowl for work.
- Drive raw chicken into the grated potatoes, season with salt, pepper to taste and add 1 tsp. baking powder.
- If desired, finely chopped greens, as well as your favorite seasonings and spices, can be added to the potato dough.
- Mix the contents of the bowl well and add 200 g of sifted wheat flour in several portions.
- Put the finished potato dough on a work surface, lightly sprinkled with flour, and knead lightly.
- Grease a sheet of parchment with vegetable oil, and spread over the entire surface with a thin layer, previously greasing hands with vegetable oil.
- Transfer the parchment sheet with the potato layer to a baking sheet. Bake for about 15-20 minutes in a well-heated oven at a temperature of 200 ° C until the layer turns brown.
Cooking Mushroom Sauce
- Chop a large head of onion in small arbitrary pieces.
- Dissolve in small cubes 250 g of champignons.
- Melt in a pan 50-70 g of butter and fry the onions.
- When the onion gets a gilded shade, pour the chopped mushrooms into the pan with the addition of a pinch of salt and a small amount of black pepper.
- Stew mushrooms with onions until the whole mushroom broth boils out of the pan. As soon as the liquid evaporates, add the chopped clove of garlic into the mushrooms, pour in 250 ml of low-fat cream and add a pinch of ground nutmeg (optional).
- As soon as the sauce thickens, add finely chopped dill greens (¼ bunch is enough) and 50 g of hard cheese grated on a coarse grater.
We serve to the table
- Remove the finished potato layer from the oven and cut into diamonds directly on the baking sheet.
- Put potato rhombuses on portioned plates.
- Pour over each serving with mushroom sauce, decorate as you wish, and serve.
Video recipe
The plot proposed for viewing demonstrates the step-by-step production of the so-called “Whistlers” from potato dough. This video tutorial gives tips and tricks for making dishes, as well as mushroom sauce and serving potato lozenges to the table.
Thank you for your interest in the recipe for making a simple dish of boiled potatoes. Do you know the “Whistlers” who “whistle” off the table? Perhaps you have another option for making potato dough. Please share your recipe and best practices on this subject.Comment on the recipe, be sure to note how useful the proposed information has become for you. Leave your feedback under the article, and find you tasty finds on the culinary portal.
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