Oh yes@ It's creamy goodness with a crunch in every bite!
- 6 large potatoes, peeled and cut into 2-inch pieces
- kosher salt, to taste (for water)
- 1 egg
- 1 Tbsp. all-purpose flour
- freshly ground pepper (optional for potatoes)
- 16 oz. mushrooms, chopped
- 1 large onion, diced
- 2 Tbsp. grape seed oil (or olive oil)
- 1 tsp dried parsley
- salt and freshly ground pepper
- 4-5 Tbsp. corn meal
- sour cream to serve
- fresh chive to serve
Put the potato pieces in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 15 minutes.
Meanwhile, make a mushroom stuffing. In a large sauté pan over high heat, warm the grapeseed oil. Add the mushrooms and onion, season with kosher salt, freshly ground pepper, dried parsley and cook, stirring, until browned, 4 to 5 minutes. Transfer to a bowl.
When potatoes are cooked, drain them and put them back in the hot, empty pot to let them steam off until they look powdery and dry. Let them get cool.
Mash the potatoes with a food mill, ricer or potato masher. Add the egg, stirring constantly, then add flour and stir until the potatoes are smooth. Adjust the seasonings with salt and pepper.
On a lightly coated with corn meal cutting board place about 2-3 tablespoons of potato mixture. Make a flat disk. Place about two teaspoons of the mushroom stuffing on a middle of potato. Using two hands, fold the ends up to completely, cover the mushrooms. Roll the cutlet in the corn meal until coated. Repeat the process with the rest of potato mixture.
Heat oil in a frying pan. Gently place the cutlets in the frying pan. When one side has become golden, about 3 minutes, turn gently to fry the other side. Repeat with all the cutlets. Serve with sour cream and fresh chives.