Cooking mushroom cutlets with potatoes:
For these meatballs do not care what to take - Freshmushrooms or fresh-frozen. The main thing that they were prefabricated wood mushrooms (not button mushrooms or, for example, only mushrooms), then cutlets turn out tender and with a unique taste. If the mushrooms, like me, have been frozen, the complete defrosting they require. 15-20 minutes suffices to peel ice melted on their surface.
During thawing fungi can do cleaning potatoes and garlic. Then, in a boiling water omit podsolёnnuyu our mushrooms to cook for 30 minutes (after boiling).
While the mushrooms are cooked on a fine grater or in a blender finely rub the potatoes and garlic.
Adding to the resulting mass of eggs, salt and stir until they are completely smooth.
Welded reset mushrooms in a colander to drain. Tell you a secret, dark liquid from their cooking, you can not pour - a stunning turn of her sauce. Later I will tell.
Cooled throw mushrooms chopped in a blender or twist to the minced meat in a normal state of a meat grinder. I prefer a blender.
As a result, we get 2 tanks with the ingredients for future mushroom cutlets.
Now, when the mushroom stuffing has cooled down completely, we connect the two ended in a bowl. Good mix. Consistency is a bit of liquid, do not panic.
To patties in a skillet is not lostshape, one egg insufficient. Because we add a little flour cutlet basis. Vsyp flour in small portions, we continue to carefully knead the mass.
The result - a little viscous (like on pancakes) "dough." It is free to stick to a spoon and slowly but surely falls with it.
In a frying pan, pre-warmed and well oiled, spread burgers at a distance from each other in order to prevent them from sticking together.
Fry as usual pancakes - before browning. Roasted and then turn over the other.
can be folded Ready mushroom burgers in onecontainer directly on top of each other - they do not stick and do not crumple. Serve chops with fresh wild mushrooms to the table can be sprinkled with finely chopped greens and a delicious cheese sauce poured over, which (as promised), tell a little lower.
Secret cheese sauce for cutlets with mushrooms:
The mushroom infusion of garlic and cook crumbleset "on fire. At this time, add 1/2 cup of milk and a little flour, beat thoroughly thickened with a fork. Once the mushroom infusion boil, pour to slow trickle of whipped mass.
Continue to gently stir the sauce. Bates hotplate temperature, crumble herbs (any) and rub the cheese (a little bit). Adding all this to the sauce. Mix and, after the cheese melted, turn off. Excellent sauce, ideal for mushroom and potato patties!