์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large pot or Dutch oven, heat the butter and vegetable oil over medium heat. Add the chopped onion and sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use a mix of different types of mushrooms.
- โIf you prefer a thicker sauce, you can simmer uncovered for a few extra minutes at the end.
- โThis dish can be made ahead and reheated gently.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of nutmeg or paprika for extra flavor.
- Stir in some cooked shredded chicken or beef for a more substantial meal.