Ingredients with Measurements:
- 1 kg potatoes, peeled and boiled
- 200g flour
- 2 eggs
- 1 tsp salt
- 1/2 tsp ground nutmeg
- 500g mushrooms, sliced
- 1 onion, chopped
- 2 tbsp butter
- 1/2 cup vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Potato ricer
- Large pot for boiling water
- Skillet
Step-by-step instructions:
1. Boil the potatoes until soft, then drain and mash them using a potato ricer.
2. In a large mixing bowl, combine the mashed potatoes, flour, eggs, salt, and nutmeg. Mix well until a dough forms.
3. Divide the dough into 8-10 equal portions and shape them into balls.
4. Bring a large pot of salted water to a boil. Add the potato balls and cook for 20-25 minutes or until they float to the surface.
5. While the potato balls are cooking, melt the butter in a skillet over medium heat. Add the chopped onion and sauté until translucent.
6. Add the sliced mushrooms to the skillet and cook until they release their liquid and are tender.
7. Pour in the vegetable broth and let it simmer until the sauce thickens.
8. Season the mushroom sauce with salt and pepper to taste.
9. Once the potato balls are cooked, remove them from the pot using a slotted spoon and transfer them to the skillet with the mushroom sauce.
10. Gently toss the potato balls in the sauce until they are coated evenly.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Boiling water: 100°C
Skillet: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 5g
Cholesterol: 95mg
Sodium: 650mg
Total carbohydrates: 55g
Dietary fiber: 5g
Sugar: 5g
Protein: 12g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Chicken broth can be used instead of vegetable broth.
- Button mushrooms can be used instead of sliced mushrooms.
Variations:
- Add diced bacon to the mushroom sauce for a smoky flavor.
- Add grated cheese to the potato dough for a cheesy twist.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
Tips and tricks:
- Make sure the potato dough is not too wet or too dry. Adjust the amount of flour accordingly.
- To prevent the potato balls from falling apart, do not overcrowd the pot while boiling them.
- Use a slotted spoon to remove the potato balls from the pot to avoid excess water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato balls with the mushroom sauce in a skillet over low heat until heated through.
Presentation ideas:
Serve the Schlesische Kartoffelklöße mit Pilzen in a large serving dish with the mushroom sauce poured over them. Garnish with chopped parsley or chives.
Garnishes:
Chopped parsley or chives
Pairings:
This dish pairs well with roasted chicken or pork.
Suggested side dishes:
- Steamed green beans
- Roasted carrots
- Braised red cabbage
Troubleshooting advice:
- If the potato balls are falling apart, add more flour to the dough.
- If the mushroom sauce is too thick, add more vegetable broth to thin it out.
- If the mushroom sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure the potatoes are cooked thoroughly before mashing them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schlesische Kartoffelklöße mit Pilzen is a traditional German dish that originated in the region of Silesia, which is now part of Poland.
Flavor profiles:
This dish has a savory and earthy flavor from the mushrooms, which pairs well with the creamy and slightly sweet potato balls.
Serving suggestions:
Serve this dish as a main course for a cozy family dinner or as a side dish for a festive holiday meal.
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Region: German
Taste: Savory, Earthy, Mushroomy, Potato, Comforting, Potato-Y