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Kopytka with Mushroom Sauce Recipe Easy Homemade Comfort

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Kopytka with Mushroom Sauce is a comforting Polish potato dumplings dish featuring tender dumplings in a creamy mushroom sauce. This homemade kopytka recipe is perfect for a warm, satisfying comfort food dinner with deep flavors.

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

  1. Boil the peeled and cubed potatoes in salted water until tender, about 15 to 20 minutes, then drain and cool slightly. Mash the potatoes until smooth and allow them to cool completely. Mix in the egg and salt. Gradually fold in the flour until a soft, non-sticky dough forms, adding more flour if necessary but avoiding overmixing.
  2. Flour a surface lightly, divide the dough into four sections, roll each into a rope about 3/4 inch thick, then slice into 1 inch pieces. Bring salted water to a boil and cook the kopytka in batches. Once they float, let them cook for 2 more minutes before removing with a slotted spoon.
  3. In a skillet over medium heat, heat olive oil and butter. Cook the chopped onion until soft, about 3 minutes, then stir in garlic and cook for 30 seconds. Add mushrooms and cook till golden and moisture evaporates, around 5 to 7 minutes. Pour in vegetable broth and thyme, simmer for 5 minutes. Stir in cream or sour cream and season with salt and pepper. Simmer 2 more minutes until sauce thickens slightly.
  4. Add the cooked kopytka to the mushroom sauce and gently toss to coat. Warm through for 2 to 3 minutes, then garnish with parsley and optional Parmesan before serving.

Notes

  • You can make the kopytka dough ahead and keep it refrigerated for up to 24 hours before cooking
  • Freeze uncooked kopytka on a baking sheet and transfer to a freezer bag
  • boil from frozen, extending cooking time by a few minutes
  • Serve with salads or roasted vegetables
  • Use gluten-free flour to make gluten-free or substitute heavy cream with coconut cream for a dairy-free option

Nutrition

Find it online: https://www.amgroyal.com/kopytka-with-mushroom-sauce/