Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
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Time for soul food! Today we have super crispy potato rösti with a creamy mushroom sauce. The hash browns consist of potatoes, onion, egg and a little flour so that they don’t fall apart in the pan. Seasoned with a little salt and pepper, they are fried in vegetable oil so that the potato hash browns are crispy on the outside and remain soft on the inside. There is also a creamy, tangy mushroom cream sauce that you can prepare yourself in just a few minutes without a sauce thickener or flavor enhancer.
Overall, this dish is wonderful on cold autumn days, when it has to be quick but still needs to be hearty. A great change from rice or pasta. If you want, you can also conjure up the hash browns as a side dish to another dish or enrich the sauce with some sliced chicken. No matter how, the potato rösti always taste great.
Nutritional information per serving of potato rösti
Calories: 616 – Protein: 15g – Fat: 38g – Carbs: 51g
Potato Rösti with mushroom cream sauce
Ingredients
- 400g raw potatoes
- 1 large onion
- 400g mushrooms
- 3 tbsp flour
- 1 Egg
- 1 teaspoon mustard
- 200ml cream
- 100ml chicken broth
- Salt pepper
- fresh parsley
- Oil for the pan
Directions
- Step 1 Peel the potatoes and grate them into small pieces with a grater. Finely dice the onion.
- Step 2 Wrap the potato pieces in a towel and squeeze the liquid out well. Then mix together with the diced onions, 2 tbsp flour and egg to form an even mass. Season them well with salt and pepper.
- Step 3 Quarter the mushrooms and fry them in a pan with a little oil. Meanwhile, heat a second pan with oil to 3/4 heat and portion the hash browns in it and fry until golden brown on both sides.
- Step 4 Dust the mushrooms with 1 tablespoon flour, deglaze with the chicken stock and bring to the boil. Stir in mustard and cream and season with salt and pepper.
- Step 5 Serve the rösti with the mushrooms and optionally enrich with parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Potato rösti with creamy mushroom sauce erschien zuerst auf kitchensplace.
]]>Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
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Whether homemade or from the cooling shelf: Gnocchi taste really good when they are lightly roasted in a pan until they shimmer golden brown. This gives you a crispy skin with a soft core. Meanwhile, the sauce is prepared in a separate pan by frying a chopped onion with mushrooms and deglazing with vegetable stock (or, for gourmets, with white wine). Then some rice cream is stirred in and seasoned with spices. Of course, the freshly grated Parmesan should not be missing, which makes the consistency of the sauce even creamier and contributes to a spicy aroma. Finally, the gnocchi are folded in again and combined with the sauce. They are particularly nice to look at, garnished with fresh herbs in a fine bowl. Bon Appetit!
Nutritional Information per serving of Gnocchi
Calories: 583 – Protein: 18g – Fat: 19g – Carbs: 84g
Gnocchi in mushroom cream
Ingredients
- 500g gnocchi
- 300g mushrooms
- 1 onion
- 250ml vegetable stock
- 250ml rice cream (or other cream)
- 1/2 teaspoon mustard
- 30g parmesan
- fresh parsley
- Salt, pepper, nutmeg
- Oil for the pan
Directions
- Step 1 Lightly toast the gnocchi in a pan with a little oil until they are golden brown. Cut the mushrooms into fine slices or pieces, dice the onion and fry in another deep pan. Deglaze with the vegetable stock and simmer for 10 minutes.
- Step 2 Stir the cream into the sauce and mix with a little mustard.
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Step 3
Grate the parmesan and stir into the sauce until it has dissolved. Season everything with salt, pepper, nutmeg and chopped parsley.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Gnocchi in creamy mushroom sauce erschien zuerst auf kitchensplace.
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