Peel <quantity>4</quantity> medium potatoes

Finely grate potatoes and remove the excess of potato water

Crack <quantity>1</quantity> egg

Add <quantity>2<unit>tbsp</unit></quantity> of all purpose flour

Add salt and black pepper to taste

Add <quantity>3<unit>tbsp</unit></quantity> of grated onion

Mix to combine

Heat <quantity>2<unit>tbsp</unit></quantity> of vegetable oil in a frying pan on medium heat

Add <quantity>¼<unit>cup</unit></quantity> 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 <quantity>½</quantity> of an onion

Mince <quantity>2<unit>cloves</unit></quantity> of garlic

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan on medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of butter

Add diced onion

Add minced garlic. Stir to incorporate

Fry until light golden

Add <quantity>½<unit>cup</unit></quantity> of cleaned wild enoki mushroom. Cook until mushrooms are tender

Add <quantity>¼<unit>cup</unit></quantity> of mushroom stock

Add <quantity>½<unit>cup</unit></quantity> 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!