Potato pancakes with mushroom ragout.

Potato pancakes with mushroom ragout.

Ingredients:

Raw potatoes - 1 kg
Salt - ¾-1 tablespoon
Butter or olive oil - 3-4 tablespoons

Mushroom ragout:

Mushrooms - 350 g
Boletus edulis - 150 g
Garlic - 2 cloves
Olive oil - 2 tablespoons
Parsley - 1 tablespoon
Fatty cream - 150 ml
Salt and pepper to taste

Preparation:

1. Wash, peel and grate the potatoes.
2. Heat a frying pan with oil, season with salt. Put the grated potatoes and mix it with oil.
3. A few minutes stir potatoes to warm it up, and then the whole mixture of a large potato pancake shape.
4. Close the lid and cook on both sides for 10 minutes over medium heat, then remove the lid, increase the heat and cook for another 3 minutes on each side until golden crisp.
Mushroom ragout:
5. Fry the garlic in olive oil for about a minute. Arrange the sliced ​​mushrooms, salt and pepper and cook until the mushrooms are tender. Pour in the cream and simmer a few minutes. Turn off the heat, add the chopped parsley (optional) and serve with warm potato pancakes.
P.S. to make rolls of potato pancakes, spread them with cream cheese, smoked salmon lay and twist. Tie an arrow green onions.

Bon Appetit!