Vrtanek with Creamy Mushroom Sauce

Ingredients

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 egg 1 egg
• 1/2 tsp salt 1/2 tsp salt
• 250g (8.8 oz) mixed mushrooms, sliced 250g (8.8 oz) mixed mushrooms, sliced
• 2 tbsp butter 2 tbsp butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 tsp dried thyme 1 tsp dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth. Add the flour, egg, and salt. Mix well until a dough forms.
2. 2.
   On a floured surface, roll the dough into a long rope about 2cm (0.8 inch) thick. Cut the rope into small pieces, about 2cm (0.8 inch) long.
3. 3.
   Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
6. 6.
   Pour in the heavy cream and sprinkle in the dried thyme. Stir well and let the sauce simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
7. 7.
   Add the cooked dumplings to the skillet and gently toss them in the creamy mushroom sauce until well coated.
8. 8.
   Serve the Vrtanek with Creamy Mushroom Sauce hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not overly mushy. This will ensure the dumplings have the right texture.
• Mushrooms — Use a variety of mushrooms such as cremini, button, and shiitake for a more complex flavor in the sauce.
• Heavy cream — For a lighter version, you can substitute half-and-half or whole milk, but the sauce won't be as rich and creamy.
• Fresh parsley — Adding fresh parsley at the end adds a pop of freshness and color to the dish.

Tips & Tricks

• To save time, you can prepare the dumplings in advance and refrigerate them until ready to cook.
• If you prefer a stronger mushroom flavor, you can add a splash of white wine to the sauce while simmering.
• For added richness, you can sprinkle some grated Parmesan cheese over the dish before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Vrtanek with Creamy Mushroom Sauce as a main course accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside roasted meats or poultry.

Presentation advice

Arrange the Vrtanek with Creamy Mushroom Sauce on a large serving platter, garnished with a sprinkle of fresh parsley. The creamy sauce should generously coat the dumplings, showcasing the delicious mushroom slices.