
Potato Pancakes & Enoki Mushroom Sauce
45m
Crunchy shredded potato pancakes with a creamy wild mushroom sauce. Comfort food for a rainy day!
Potato pancakes are, next to Pierogi, the most famous dish in Poland. I paired them with a creamy wild mushroom sauce.
Peel 500 g of potatoes
Finely grate potatoes and remove the excess of potato water
Crack 1 egg
Add 2 tbsp of all purpose flour
Add salt and black pepper to taste
Add 3 tbsp of grated onion
Mix to combine
Heat 2 tbsp of vegetable oil in a frying pan on medium heat
Add ¼ cup of potato mixture in the hot oil and flatten with spoon. Continue until all potato mixture has been added
Fry until golden. Flip and fry opposite side until golden
Remove and transfer to plate with towels to dry excess oil
Trim, peel and dice ½ of an onion
Mince 2 cloves of garlic
Add 1 tbsp of vegetable oil to a pan on medium heat
Add 1 tbsp of butter
Add diced onion
Add minced garlic. Stir to incorporate
Fry until light golden
Add ½ cup of cleaned wild enoki mushroom. Cook until mushrooms are tender
Add ¼ cup of mushroom stock
Add ½ cup of heavy cream
Simmer until reduced by ½. Add salt and pepper to taste
Plate the Potato Pancakes, top with the Wild Enoki Sauce and add garnish with some wild pickles! The potato pancakes & enoki mushroom sauce is ready. Enjoy!
Yield 4 people
Enoki Mushroom
200 gMushroom Stock
¼ cupGarlic
1 cloveOnion
½Butter
1 tbspHeavy Cream
½ cupVegetable Oil
2 tbspBlack Pepper
To tasteSalt
To taste
Potato Pancakes
Potato
500 gEgg
1All-Purpose Flour
2 tbspGrated Onion
3 tbspVegetable Oil
2 tbspSalt
to tasteBlack Pepper
to taste
Equipment
Grater