POLISH POTATO PANCAKES, CHANTERELLES MUSHROOM SAUCE
|Makes approximately 15 pancakes All levels|
> 1 kg potatoes, grated
Chanterelles sauce ingredients:> 500 gr fresh chanterelles, cleaned
> 2 medium onions, chopped
> 100 ml cream
> Salt & a lot of pepper
> Fresh parsley, chopped
> Rapeseed oil
1 | All of the ingredients for the pancakes except for the rapeseed oil.
2 | Squeeze away all excess water by pressing the mixture between your hands.
3 | Set aside.
4 | In a frying pan heat a little bit of rapeseed oil.
5 | Sauté de chopped onions.
6 | Add the mushrooms and cook for a few minutes (depending on the side of your mushrooms).
7 | Season with salt & pepper.
8 | Add the cream and turn down the heat to low.
9 | In a second frying pan heat some rapeseed oil.
10 | Once hot add the potato mixture using a tablespoon. Once on the frying pan, flatten the mixture with a spoon.
11 | Flip the pancakes on the other side after a few minutes (once they get golden brown).
12 | Add the parsley to the mushroom sauce.
13 | Serve the pancakes with the chanterelles sauce on top.