Not the best time for mushrooms, but this is a very simple and tasty recipe.
- 500 g potatoes
- 1small onion
- 1egg (optional, is to make the mass more compact)
- 1 tbsp plain flour
- salt and pepper, to season
- olive oil or butter, for pan-frying
- sour cream and chopped parsley, to serve
- 25 g butter
- 1 tbspolive oil
- 1small onion, finely chopped (optional)
- 500 g mushrooms, sliced
- 1 tsp plain flour
- 125 ml(½ cup) chicken or vegetable stock
- 125 ml(½ cup) thickened cream
Peel the potatoes and onion. Using medium–size holes, grate into a bowl. Add the egg and flour, season with salt and pepper and combine well.
Heat a little oil or butter in a large frying pan over medium heat. When bubbling, cook large spoonfuls of potato mixture for 2–3 minutes on each side, or until golden and crisp. Drain on paper towel and keep warm in oven.
To make the mushroom sauce, heat the butter or olive oil in a large frying pan over medium heat. Add the onion and cook for 6–8 minutes, or until soft and light golden. Add the mushroom and cook for about 2–3 minutes. Scatter over the flour and stir for a few seconds before stirring in the stock. Season to taste, then simmer for 2 minutes. Add the cream and stir until heated through. Serve the hot potato pancakes topped with mushroom sauce, sour cream and parsley.