Frog Legs in Mushroom Sauce

Ingredients

In this Finnish adaptation, the traditional Filipino adobo cooking technique is replaced with a creamy mushroom sauce. The flavors are adjusted to suit Finnish cuisine, with the addition of herbs and spices commonly used in Finnish cooking. The dish is also renamed to reflect the Finnish ingredients and flavors. We alse have the original recipe for Adobong palakâ, so you can check it out.

• 500g (1.1 lb) frog legs 500g (1.1 lb) frog legs
• 250g (8.8 oz) fresh mushrooms, sliced 250g (8.8 oz) fresh mushrooms, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200ml (0.85 cup) heavy cream 200ml (0.85 cup) heavy cream
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
3. 3.
   Push the mushrooms to one side of the skillet and add the frog legs. Cook them for about 5 minutes on each side until they are golden brown.
4. 4.
   Sprinkle the flour over the mushrooms and frog legs, and stir well to coat everything evenly.
5. 5.
   Pour in the heavy cream and stir until the sauce thickens. Add the dried dill and thyme, and season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and let the dish simmer for another 5 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Frog Legs in Mushroom Sauce hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Frog legs — Make sure to thoroughly clean the frog legs before cooking to remove any impurities. If you prefer a milder flavor, you can soak the frog legs in milk for 30 minutes before cooking to reduce any gaminess.
• Fresh mushrooms — Use a variety of mushrooms such as button mushrooms, cremini mushrooms, or chanterelles to add depth of flavor to the dish.

Tips & Tricks

• If you can't find frog legs, you can substitute them with chicken thighs for a similar texture and taste.
• For a more intense mushroom flavor, you can add a splash of white wine to the sauce while it simmers.
• Serve the dish with boiled or mashed potatoes to soak up the delicious mushroom sauce.

Serving advice

Serve the Frog Legs in Mushroom Sauce as a main course accompanied by boiled or mashed potatoes and a side of steamed vegetables. Garnish with fresh herbs such as parsley or dill for an extra touch of freshness.

Presentation advice

Arrange the golden-brown frog legs on a serving platter and pour the creamy mushroom sauce over them. Garnish with a sprig of fresh dill or parsley for an elegant presentation.