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Potato Pancakes with Mushroom Stew
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Source: https://recipheon.com/en/recipes/main-dishes/potato-pancakes-with-mushroom-stew
About this recipe
Potato pancakes with mushroom stew make a hearty meal of crisp pancakes and a warm button mushroom topping. Grated potatoes, onion, egg, and flour form the classic mixture; squeeze it thoroughly so the pancakes fry up golden. Button mushrooms cooked separately add a deeper mushroom flavor that pairs well with the potato base. Fry the pancakes in batches and add the mushroom stew just before serving so the edges stay crisp. Serve immediately, while the pancakes are hot and crisp.
Ingredients
700 g potatoes
1 onion
500 g button mushrooms
2 tablespoons all-purpose flour
1 egg
4 tablespoons canola oil for frying the pancakes
1 tablespoon olive oil for the stew
250 ml vegetable broth
150 ml light cream (18% fat)
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Steps
Grate the potatoes and half of the onion on the fine holes of a grater. Squeeze the mixture thoroughly through a clean kitchen towel, then mix with the egg, flour, half of the salt, and half of the pepper.
Heat the oil in batches in a large skillet over medium-high heat. Spoon in thin pancakes about 10 cm in diameter and fry for 3–4 minutes per side, until golden and crisp. Transfer to a wire rack.
Heat the olive oil in a second skillet over medium heat. Fry the remaining onion for 2–3 minutes, add the sliced button mushrooms, and fry for 8–10 minutes, until all visible liquid has evaporated.
Add the sweet paprika, remaining salt and pepper, pour in the broth and cook uncovered for about 5 minutes, until some liquid evaporates. Add the cream and simmer gently, stirring, for at least 3–4 minutes. If the sauce is still watery, reduce it for longer until it starts coating the mushrooms and spoon. Do not add flour; the consistency determines when to stop reducing.
Divide the pancakes among 4 portions and spoon the hot mushroom stew over them immediately before serving.
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