Kluski Śląskie z sosem grzybowym (Drukuj)
Delikatne kluski ziemniaczane z charakterystycznym wgłębieniem, podane z bogatym w smaku sosem grzybowym.
# Składniki:
→ Dumplings
01 -
500 g potatoes (peeled and diced)
02 -
150 g all-purpose flour
03 -
1 large egg
04 -
1 tsp salt
→ Mushroom Sauce
05 -
300 g mushrooms (sliced)
06 -
1 medium onion (finely chopped)
07 -
2 cloves garlic (minced)
08 -
200 ml vegetable broth
09 -
100 ml sour cream
10 -
2 tbsp butter
11 -
Salt and pepper to taste
12 -
Fresh parsley (for garnish)
# Kroki wykonania:
01 -
Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly, then mash until smooth.
02 -
In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
03 -
Divide the dough into small pieces and roll them into balls. Press a thumbprint into the center of each ball to create a small indentation.
04 -
Bring a large pot of salted water to a boil. Cook the dumplings in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
05 -
In a skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent.
06 -
Add the sliced mushrooms and cook until soft, about 5 minutes.
07 -
Pour in the vegetable broth and bring to a simmer. Stir in the sour cream and season with salt and pepper.
08 -
Serve the dumplings topped with the mushroom sauce and garnish with fresh parsley.
# Uwagi:
01 -
For a richer flavor, add a splash of white wine to the mushroom sauce.
02 -
Serve with a side of steamed vegetables or a simple salad.