Mushroom-Stuffed Deruny with Garlic-Dill Sour Cream
Butter-browned mushrooms sealed between two layers of potato batter, fried crisp and finished in the oven for juicy, refined deruny.
Method
Finely chop the mushrooms, part of the onion and half the garlic. Melt the butter in a 24 cm pan over medium-high heat, add the mushrooms, chopped onion, garlic and salt and cook for . Keep going until all the released liquid has evaporated and the mushrooms are deep brown, or the filling will be wet. Off the heat, stir in some of the chopped dill and let it cool completely.
Add in this stepButton mushrooms (or a mix of mushrooms) 200 gButter 20 gOnions 0.9Garlic cloves 1Salt 0.4 tspDill 2.4 g
medium-high heatPeel the potatoes and the rest of the onion and grate them on the fine side of a box grater, onion first, then potato, stirring as you go so the potato does not brown. Leave the last small piece ungrated to protect your fingers.
Add in this stepFloury potatoes 600 gOnions 0.6
Press the grated potato in a sieve over a bowl to squeeze out the juice and leave it for . Pour off the liquid and stir the starch from the bottom of the bowl back into the potato.
Mix the eggs, flour, remaining salt and pepper into the potato. Because it has to wrap a filling, the batter should be a little thicker than for plain deruny and must not run off the spoon.
Add in this stepEggs 1Plain (all-purpose) flour 4 tbspSalt 0.6 tspBlack pepper to taste
Stir the remaining garlic, finely grated, and the remaining dill into the sour cream and chill. Preheat the oven to 180 °C.
Add in this stepSour cream 120 gGarlic cloves 1Dill 5.6 g
Pour half the oil into a heavy 24 cm pan to a depth of 5 mm and heat over medium-high heat for . When a drop of batter sizzles immediately (about 170 °C), you are ready.
Add in this stepSunflower oil for frying 50 ml
medium-high heatSpread 1 tbsp batter thinly in the pan, put a heaped teaspoon of mushroom filling in the centre, cover with another 1 tbsp batter and seal the edges with the back of the spoon. Fry over medium heat for per side, until deep golden, and turn carefully. They are thicker than plain deruny, so keep the heat slightly lower. Fry in batches, 2×3 (batches × pancakes), topping up the oil each time. Lay the batter in moving away from you so the oil doesn't splash.
Add in this stepSunflower oil for frying 50 ml
medium heatArrange the fried deruny in one layer on a rack set over a baking tray and bake in the 180 °C oven for . This cooks the thick centre through and makes the outside even crisper. Serve hot with the garlic-dill sour cream.
Cook's tip
Soak and chop about 10 g dried porcini into the filling for a much deeper mushroom flavour. If the batter is thin and the filling shows through, add another 1 tbsp flour. Thanks to the oven finish you can fry them ahead and reheat them all at once, which is handy for guests.
Cooking it at camp
Cook the mushroom filling at home and bring it cold; grate the potatoes at camp so they don't brown. Instead of the oven, put a lid on the cast-iron pan over low heat and give them 2–3 more minutes per side to cook through. Set up a windbreak and keep the hot-oil pan on a level surface.