Potato pancakes with mushroom sauce
With sugar, smoked salmon, or perhaps sour cream? Potato pancakes can be served in many ways. We suggest a version with a creamy mushroom sauce made with coconut milk. The sauce, made with Asian shiitake mushrooms, will enhance the mushroom aroma and add a pleasant umami flavor.
Number of servings
4
Sharpness level
MILD
Preparation time
45
Difficulty level
EASY
INGREDIENTS
- 50 gr shiitake mushroom sauce
- 750 g potatoes
- 100 g of onion
- 2-3 cloves of garlic
- 80 g wheat flour
- 1 teaspoon of salt
- ½ teaspoon freshly ground black pepper
- frying oil
Mushroom sauce:
- 50 gr shiitake mushroom sauce
- 100 gr light coconut milk 11%
- 200 g sliced mushrooms
- 2 medium onions
- 2-3 cloves of garlic
- 2 tablespoons chopped chives and dill
A METHOD OF PREPARING
- Peel and grate the potatoes and onion using a fine grater. Transfer the mixture to a bowl with a strainer and thoroughly drain any excess water. Gently pour off the water from the bowl, and add the remaining starch to the mixture along with the egg, flour, spices, and shiitake mushroom sauce. Mix thoroughly.
- Pour oil into a hot pan and fry the pancakes until golden brown.
- Prepare the sauce: Finely dice the onion and slice the garlic. Peel and chop the mushrooms. Pour oil into a heated pan and sauté the onion and garlic for 2-3 minutes. Add the mushrooms and sauté for another 8-10 minutes (or until the water evaporates). Finally, add the shiitake mushroom sauce and coconut milk. Cook for 5 minutes and season to taste with fresh pepper and herbs.
- Serve the fried pancakes with mushroom sauce
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