Mushroom picking is a popular Polish activity, and there are places across Australia where you can go to harvest your own fresh mushrooms. Autumn is the best time to pick mushrooms and to cook this recipe.
- 500 g large kipfler potatoes
- 1 small onion
- 1 egg
- 1 tbsp plain flour
- salt and pepper, to season
- olive oil and butter, for pan-frying
- sour cream and chopped parsley, to serve
- 25 g butter
- 1 tbsp olive oil
- 1 small onion, finely chopped (optional)
- 500 g slippery jack or pine mushrooms, sliced
- 1 tsp plain flour
- 125 ml (½ cup) chicken or vegetable stock (see Note)
- 125 ml (½ cup) thickened cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the potatoes and onion. Using medium–size holes, grate into a bowl. Add the egg and flour, season with salt and pepper and combine well.
Heat a little oil and butter in a large frying pan over medium heat. When bubbling, cook large spoonfuls of potato mixture for 2–3 minutes on each side, or until golden and crisp. Drain on paper towel and keep warm in oven.
To make the mushroom sauce, heat the butter and olive oil in a large frying pan over medium heat. Add the onion and cook for 6–8 minutes, or until soft and light golden. Add the mushroom and cook for about 2–3 minutes. Scatter over the flour and stir for a few seconds before stirring in the stock. Season to taste, then simmer for 2 minutes. Add the cream and stir until heated through. Serve the hot potato pancakes topped with mushroom sauce, sour cream and parsley.
• Homemade stock is best for this recipe.