Potato-with mushrooms (Transcarpathian cuisine)

 mushrooms

Potatoes cook until done, wipe, raw eggs, margarine, salt, and mix well. Developing potato mixture in the form of circles. Slices prepared to put the mushroom stuffing, formed into patties, paneer in flour and fried in a pan in a well-heated oil until tender. Presoaked for stuffing and well washed dried mushrooms cook until tender, cool and finely whipped. Then mixed with chopped mushrooms passerovannym onions and seasoned with pepper. Ready hot potato-served with sour cream. Application rate per serving: 200 g potatoes, eggs 1/4 pieces, 5 g margarine, 15 grams of dried mushrooms, onion 36 grams, 5 grams of margarine, black pepper powder 0.01 g, 5 g of flour, 5 g butter, salt 2 g cream '30

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