Deruny with Mushroom Sauce
by
Igor Mezencev
Crispy potato pancakes served with reduced mushroom sauce. Umami and comfy at the highest level.
Here we used white mushrooms, but you can use any mushrooms you have, just have in mind that the taste and consistency of the sauce may differ.
This dish is very common throughout Ukraine. It is also a festive dish eaten at Annunciation.
- Level
Intermediate
- Cooking
1h+
- Overral
1h+
- Ready
Potato
200gDried White Mushroom
30gAll-Purpose Flour
25gLeek
50gButter
10gParsley
¼ bunchVegetable Oil
3tbspBlack Pepper
to tasteEgg
2Salt
to tasteCold Water
500ml
Brown Butter Mayo
Butter
1½ cupsEgg Yolk
2Dijon Mustard
2⅓tbspVinegar
1tbspSalt
2tsp
Equipment
Kitchen Scale
Blender
Probe Thermometer
Potato
200gDried White Mushroom
30gAll-Purpose Flour
25gLeek
50gButter
10gParsley
¼ bunchVegetable Oil
3tbspBlack Pepper
to tasteEgg
2Salt
to tasteCold Water
500ml
Brown Butter Mayo
Butter
1½ cupsEgg Yolk
2Dijon Mustard
2⅓tbspVinegar
1tbspSalt
2tsp
Equipment
Kitchen Scale
Blender
Probe Thermometer
Deruny with Mushroom Sauce
Igor Mezencev
Melt 1½cups of butter in a saucepan over medium-low heat. Simmer until it is browned and reaches 150°C. Remove from heat and let it sit for about 30m to cool down
Add 2 egg yolks and 2⅓tbsp of dijon mustard to a blender
Add 2tsp of salt and 1tbsp of vinegar
Blend on medium-low speed to combine. Add the brown butter in a thin stream while blending until smooth and fluffy. The brown butter mayo is ready
Peel and finely grate 200g of potatoes over a kitchen towel
Wrap in a towel. Twist and squeeze to remove most of the liquids
Finely mince 50g of leek
Finely chop ¼ bunch of parsley
Transfer the grated potato to a bowl and add the leek
Add 2 eggs and 25g of all-purpose flour
Add salt and ground black pepper to taste. Mix to combine all the ingredients
Add 30g of dried white mushrooms to a saucepan and cover with 500ml of cold water
Bring it to a boil over medium-high heat. Add salt to taste and boil to reduce until you have 50ml
Drain the liquid into another saucepan. Reserve the mushrooms
Bring it to a boil over medium-high heat. Add 10g of butter and cook for 2m, while whisking, until the sauce thickens slightly and has a silky texture. Remove from the heat
Small dice the mushrooms, add them to the sauce, and combine. The mushroom sauce is ready
Add 3tbsp of vegetable oil to a pan over medium heat. Spoon in small amounts of the potato mixture, spreading them to flatten. Fry both sides until golden brown
Transfer them to a tray lined with paper towel to drain excess oil
Stack a few pancakes in a bowl and top them with the Mushroom Sauce to taste
Top with the Brown Butter Mayo and parsley to taste. The deruny with mushroom sauce is ready
Enjoy! Try making this delicious treat for your next brunch.