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Potato Pancakes with Porcini Mushrooms

Potato pancakes with porcini mushrooms are a delicious dish made from grated potatoes mixed with flour, eggs, and seasoning, and then pan-fried until crispy on the outside and soft on the inside. The porcini mushrooms, which are sautéed and served on top of the pancakes, add a rich, earthy flavor that complements the potatoes perfectly.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast
Cuisine European
Servings 4 servings
Calories 188 kcal

Ingredients
  

Instructions
 

  • Soak the dried porcini mushrooms in hot water for 20 minutes.
  • In a large mixing bowl, combine grated potatoes, flour, eggs, salt, and pepper. Mix well.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Take 1/4 cup of the potato mixture and form it into a flat pancake shape. Place it in the skillet and repeat with the remaining mixture. Cook for 2-3 minutes on each side or until both sides are golden brown and crispy. Once done, transfer them to a plate and keep them warm.
  • In a separate skillet, melt butter over medium heat. Add chopped onions and sauté for 2-3 minutes or until they’re translucent and slightly caramelized.
  • Add the soaked porcini mushrooms and cook for 3-4 minutes or until they're tender.
  • Serve the pancakes topped with the porcini mushroom mixture and chopped parsley. If desired, add a dollop of sour cream on top.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 188kcal (9%)Carbohydrates: 34g (11%)Protein: 7g (14%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mg (27%)Sodium: 337mg (15%)Potassium: 585mg (17%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin A: 444IU (9%)Vitamin C: 27mg (33%)Calcium: 41mg (4%)Iron: 2mg (11%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

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