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Potato pancakes with boletus and porcini mushroom cream
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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