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Potato pancakes with mushrooms

Author
Cookinero 19 Apr 2025
4400
Potato pancakes with mushrooms

Everyone's favorite combination of products - potatoes and mushrooms - can be combined in one dish by preparing potato pancakes with champignons. Add mushrooms to classic potato pancakes, bake them in the oven without oil, and enjoy the result.

How to cook Potato pancakes with mushrooms

Step 1

Potato pancakes with mushrooms

Prepare the mushrooms. Cut the cleaned champignons into small pieces. Heat the frying pan, pour in the vegetable oil and put the mushrooms in. Fry and remove from the heat.

Step 2

Potato pancakes with mushrooms

Grate the potatoes, squeeze them out and put them in a bowl.

Step 3

Potato pancakes with mushrooms

Prepare the onion. Cut the onion into small cubes and the green onion into thin rings.

Step 4

Potato pancakes with mushrooms

Add fried mushrooms, onions and green onions to the potatoes. Then beat in the egg, add flour, salt and pepper. Mix thoroughly until smooth.

Step 5

Potato pancakes with mushrooms

Line a baking sheet with parchment paper. Place the pancakes on the pancakes using a spoon, making them thin (about 1 cm thick). Bake the pancakes for 20 minutes.

Step 6

Potato pancakes with mushrooms

Place the finished potato pancakes on a plate and serve with sour cream and herbs. Enjoy!

Potato pancakes with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, shiitake, or porcini mushrooms for a different flavor. Just ensure they are properly cleaned and cut into small pieces.
To make them gluten-free, replace the regular flour with a gluten-free alternative like almond flour, rice flour, or a gluten-free all-purpose blend.
Absolutely! Heat oil in a skillet over medium heat, spoon the batter, and fry for 3-4 minutes per side until golden brown and crispy.
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.
Yes, freeze cooked pancakes on a tray, then transfer to a freezer bag. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy.
Try them with applesauce, Greek yogurt, or a sprinkle of grated cheese. Fresh herbs or a side salad also pair well.
Replace half the potatoes with grated zucchini or cauliflower. Squeeze out excess moisture to maintain the right consistency.
For crisping, reheat in a preheated oven at 375°F (190°C) for 5-10 minutes or in a dry skillet over medium heat.
Yes! Prepare the batter a few hours ahead and refrigerate. Cook just before serving for the freshest taste and texture.

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