Potato pancakes with boletus and porcini mushroom cream

Name: Potato pancakes with boletus and porcini mushroom cream
Total time: 1 h
Yield: 2
Ingredients: 300 g potatoes; 100 g onion; 200 g fresh porcini mushrooms; 50 g fresh boletus; 200 ml vegetable broth; 100 g round rice; 100 g soy sour cream; 1 clove of garlic; white breadcrumbs; fresh dill; olive oil; salt

Cookinero 6 Nov 2022

19440

This dish has three components: potato pancakes, fashionably called "pancakes", mushroom sauce from porcini mushrooms and fried boletus. Each of these elements is quite beautiful in itself, but together they are a special force that can support those who have given up meat and fish for a while or simply adhere to the idea of \u200b\u200bvegetarianism.

How to cook Potato pancakes with boletus and porcini mushroom cream

Step 1

Boil potatoes until fully cooked. Mash potatoes with olive oil. Finely chop the onion and fry with olive oil until golden brown. Finely chop the dill.

Step 2

Mix onion, potatoes and dill. Salt. Form potato pancakes (pancakes) and put in the freezer until use.

Step 3

Boil rice in 400 ml of drinking water until fully cooked. Without draining the remaining liquid, transfer the rice to a blender and grind until smooth.

Step 4

Dip each pancake into the batter first, then roll in the breadcrumbs. Fry until done in olive oil. Place in a bowl or deep plate and keep warm until serving.

Step 5

For the sauce, cut the onion, garlic and porcini mushrooms into medium cubes. Fry, stirring, in olive oil, 5 minutes. Add broth, reduce heat and bring to a boil. Transfer the mixture to a blender and blend until smooth.

Step 6

Boil the boletus. Cut into medium pieces and fry until tender in olive oil. 1-2 minutes before the end of cooking, add dill.

Step 7

Put the mushroom cream, fried boletus mushrooms on half of the pancakes and cover them with the remaining pancakes. Separately feed soy sour cream.

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