Deruny with Mushroom Sauce
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.
Melt <quantity>1½<unit>cups</unit></quantity> of butter in a saucepan over medium-low heat. Simmer until it is browned and reaches <temperature>150<unit>°C</unit></temperature>. Remove from heat and let it sit for about 30m to cool down
Add <quantity>2</quantity> egg yolks and <quantity>2⅓<unit>tbsp</unit></quantity> of dijon mustard to a blender
Add <quantity>2<unit>tsp</unit></quantity> of salt and <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>200<unit>g</unit></quantity> of potatoes over a kitchen towel
Wrap in a towel. Twist and squeeze to remove most of the liquids
Finely mince <quantity>50<unit>g</unit></quantity> of leek
Finely chop <quantity>¼</quantity> bunch of parsley
Transfer the grated potato to a bowl and add the leek
Add <quantity>2</quantity> eggs and <quantity>25<unit>g</unit></quantity> of all-purpose flour
Add salt and ground black pepper to taste. Mix to combine all the ingredients
Add <quantity>30<unit>g</unit></quantity> of dried white mushrooms to a saucepan and cover with <quantity>500<unit>ml</unit></quantity> of cold water
Bring it to a boil over medium-high heat. Add salt to taste and boil to reduce until you have <quantity>50<unit>ml</unit></quantity>
Drain the liquid into another saucepan. Reserve the mushrooms
Bring it to a boil over medium-high heat. Add <quantity>10<unit>g</unit></quantity> 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 <quantity>3<unit>tbsp</unit></quantity> 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.
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