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Potato Pancakes with Mushroom Sauce

The recipe below has few ingredients, and its preparation is child's play. The main idea is to prepare a sauce with an extremely delicate texture and a balanced flavor.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Course dinner
Cuisine polish
Servings 4 people

Ingredients
  

  • 40 g of dried mushrooms (porcini, bay boletes)
  • 1 of onion finely chopped
  • 2 bay leaf
  • few grains of allspice
  • a sprig of thyme or 1/2 teaspoon dried
  • 1 pinch freshly ground pepper
  • 1 pinch salt
  • 3 tbsp of butter
  • 1 tbsp soy sauce (if you like)

Dough for Potato Pancakes

  • 6-8 pieces potatoes
  • 1 egg
  • 4-5 tbsp wholegrain flour
  • 1-2 pinch of salt, pepper, sweet pepper, provencal herbs
  • 1-2 tbsp rapeseed oil / clarified butter /or coconut oil

Instructions
 

  • Rinse the mushrooms and soak in water for 2-3 hours, it is best to leave the mushrooms in the water overnight.
  • Slice one onion and fry it in a pot. We add the soaked mushrooms together with the water in which we soaked the mushrooms. Add a glass of water, bay leaves, allspice, thyme, and soy sauce. Stew everything on low heat, covered for about 20 minutes.
  • If the sauce is reduced too much, add a little more water.
  • At the end of stewing, add the pepper and salt to taste and mix.

Dough for Potato Pancakes

  • Peel the potatoes, grate them on a coarse-mesh grater, and then drain the excess juice.
  • Add egg, wholegrain flour, provensal herbs , season to taste with salt pepper and sweet pepper. Mix thoroughly, if the mass was too thin, add a little wholegrain flour.
  • Place a spoonful of pancakes in the hot oil and fry slowly on both sides until golden. After frying, drain on a paper towel. Enjoy!.

Notes

At the end of stewing the mushroom sauce, you can add cream if you like.
Keyword creamsauce, forest mushrooms, mushroomsauce, potatoes, potatopancake, vegetables