Poštóklja with Mushroom Sauce

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs 2 eggs
• Salt, to taste Salt, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 47g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed potatoes, flour, eggs, and a pinch of salt. Mix until well combined and a soft dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Take a small portion of the dough and roll it into a ball. Repeat with the remaining dough.
4. 4.
   Gently drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown.
7. 7.
   Pour in the vegetable broth and simmer for 5 minutes.
8. 8.
   Stir in the heavy cream and simmer for an additional 2 minutes.
9. 9.
   Season the mushroom sauce with salt and pepper to taste.
10. 10.
    Serve the Poštóklja dumplings with the mushroom sauce, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the dumplings.
• Mushrooms — Choose fresh mushrooms such as cremini or button mushrooms for a robust flavor in the sauce.

Tips & Tricks

• To make the dumplings more flavorful, you can add a pinch of nutmeg or dried herbs to the dough.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the mushroom mixture before adding the broth and cream.
• For a touch of acidity, squeeze a bit of lemon juice over the dish before serving.

Serving advice

Serve the Poštóklja with Mushroom Sauce as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Slovenian white wine.

Presentation advice

Arrange the Poštóklja dumplings on a serving platter and pour the creamy mushroom sauce over them. Garnish with fresh parsley for a pop of color.