POLISH POTATO PANCAKES, CHANTERELLES MUSHROOM SAUCE

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POLISH POTATO PANCAKES, CHANTERELLES MUSHROOM SAUCE

 Makes approximately 15 pancakes  All levels

Pancake ingredients:

> 1 kg potatoes, grated
> 1 onion, chopped and sauteed
> 3 tbsp sourdough & 2 tbsp flour (if you don’t have sourdough use 5 tbsp of flour)
> Salt & peper
> Rapeseed oil for frying

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

Directions:

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.

› Enjoy!