Description
Kopytka with Mushroom Sauce is a comforting Polish dish featuring tender potato dumplings topped with a creamy, savory mushroom sauce. This recipe is simple to prepare and perfect for a cozy meal any day.
Ingredients
Scale
- 1 pound 450g potatoes peeled and cubed
- 1 large egg
- 1 1/2 cups 180g all-purpose flour plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cups 150g mushrooms sliced button cremini or shiitake
- 1 cup 240ml vegetable broth
- 1/2 cup 120ml heavy cream or sour cream
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped for garnish
- Grated Parmesan cheese optional for serving
Instructions
- Begin by boiling the peeled and cubed potatoes in salted water until soft, about 15 to 20 minutes. Drain them well and allow to cool a bit. Next, mash the potatoes smooth and cool completely. Add the egg and salt into the mashed potatoes and mix thoroughly. Slowly incorporate the flour until you form a soft dough that is not sticky. Add more flour if the dough feels too wet but avoid overmixing.
- Dust your work surface lightly with flour and split the dough into four equal sections. Roll each section into a long rope around 3/4 inch thick. Cut these ropes into 1 inch pieces. Bring a large pot of salted water to boil, then add the dumplings in batches. When the dumplings float to the top, let them cook for 2 more minutes before removing with a slotted spoon.
- Warm the olive oil and butter in a skillet over medium heat. Sauté the finely chopped onion until soft, about 3 minutes. Stir in the minced garlic and cook for about 30 seconds. Add the sliced mushrooms and cook until they are golden and their moisture has evaporated, approximately 5 to 7 minutes. Pour in the vegetable broth and add the thyme, then simmer for 5 minutes. Mix in the heavy cream or sour cream, season with salt and pepper, and simmer until the sauce thickens slightly, about 2 minutes.
- Add the cooked kopytka dumplings to the skillet with the mushroom sauce and gently toss to combine. Heat them together for an additional 2 to 3 minutes. Finish by garnishing with fresh parsley and Parmesan cheese if you like. Serve warm and enjoy.
Notes
- Make the kopytka dough ahead and store it in the fridge for up to 24 hours before cooking
- Uncooked kopytka can be frozen on a baking sheet and transferred to a freezer bag, then boiled from frozen with extra cooking time
- Pair this dish with a side salad or roasted vegetables
- For gluten-free or dairy-free versions, use appropriate flour blends or cream substitutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 85mg