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Bosanski Krompir i Gljive u Vrhnju
Bosnian Potato and Mushroom in Cream
A comforting and hearty dish featuring tender potatoes and earthy mushrooms simmered in a rich, creamy sauce, often served as a side or a light main course.
ð§ ææ
- 700 g Potatoes(peeled and cut into 2cm cubes)
- 300 g Mushrooms(cleaned and sliced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 30 g Butter
- 2 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- 300 ml Chicken or vegetable broth
- 200 ml Heavy cream
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, heat the butter and vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
- 3
Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- 4
Gradually whisk in the chicken or vegetable broth until smooth. Bring to a simmer, then add the cubed potatoes.
- 5
Season with salt and pepper. Cover the pot, reduce heat to low, and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
- 6
Stir in the heavy cream and cook for another 5 minutes, stirring gently, until the sauce has thickened slightly. Do not boil after adding the cream.
- 7
Taste and adjust seasoning if necessary. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, use a mix of different types of mushrooms.
- âIf you prefer a thicker sauce, you can simmer uncovered for a few extra minutes at the end.
- âThis dish can be made ahead and reheated gently.
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- Add a pinch of nutmeg or paprika for extra flavor.
- Stir in some cooked shredded chicken or beef for a more substantial meal.