Description
And lapotochki is not easy... and lapotochki potato... It's not a new dish, and form feed beloved Julien. Honestly, planning this dish for the contest, but... not yet... But with you, dear cooks, still decided to share, very much I liked these lapotochki potato. You can use them on the holiday table not only the supply of Julien but also with salads, appetizers, etc. etc. Hope you like it and find it useful!
Ingredients
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Potatoes
4 piece
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Mushrooms
300 g
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Onion
1 piece
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Vegetable oil
400 ml
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Butter
100 g
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Flour
2 Tbsp
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Cream
200 ml
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Salt
1 tsp
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Spices
1 tsp
Cooking
In vegetable oil fry the finely chopped onions.
To the onions add the finely chopped mushrooms.
I have a main mushrooms - fresh mushrooms, but I added some frozen wild mushrooms collected by me in the forests near Moscow. Wild mushrooms provide a unique flavor!
While the mushrooms are fried, prepare the sauce "Bechamel". To do this in a saucepan melt butter, add flour and let fry for 3-4 minutes, then a thin stream pour the cream, you will need to mix it up vigorously with a whisk, wait until it thickens and sauce is ready. It is possible to salt, add your favorite spices (I have sea salt with dried porcini mushrooms and spices).
Mix the cooked mushrooms and sauce. Julien ready.
Now lapotochki. For them we need four (or as needed) large potatoes. I cleaned the potatoes, but you can not do this if you are confident in the quality of tubers. Then you just need to thoroughly wash the potatoes with a brush.
I cut out the inside using knives for carving, but, if you wish you can do with a knife and a spoon.
With the help of simple manipulations each potato in turn lapolice. This should be done quickly to tubers is not dark without water.
Draw the figure on top of the mesh, taken from the water and dry with paper towel. In a deep pan pour oil and heat it well.
Our lapotochki fry until Golden brown.
Spread them on a paper towel to drained excess oil. And start filling
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