Potato Pancakes with Wild Mushroom Sauce

5 from 1 vote
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 4 piece Potato pancakes (made from grated potatoes, fried until crispy, ready to pan)
  • 6 tbsp Sunflower oil

Forest mushroom sauce:

  • 200 g Forest mushrooms (porcini mushrooms and chestnuts / wanted even in the Czech Republic)
  • 100 g 1 Onion
  • 2 piece Garlic cloves
  • 1 tbsp Butter
  • 1 tbsp Sunflower oil
  • 100 g Cooking cream
  • 2 tbsp Creme fraiche Cheese
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 tsp Clear broth instant


  • 2 piece Mini cherry vine tomatoes for garnish



  • Fry 2 potato pancakes in a pan with hot sunflower oil (6 tbsp) vigorously on both sides for approx. 2 minutes, remove and degrease on kitchen paper.

Forest mushroom sauce:

  • Clean the forest mushrooms on the same day as you search, cut them into small pieces and freeze. Then last up to ½ year. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat butter (1 tbsp) with sunflower oil (1 tbsp) in a pan. Fry / stir-fry the onion cubes with the garlic clove cubes in them. Add the mushrooms (here: frozen) and stir-fry / stir-fry. Deglaze / pour in the cooking cream (100 ml) and stir in the crème fraîche (2 tbsp). Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and instant clear broth (1 teaspoon). Boil / simmer everything for another 5 - 6 minutes.


  • Serve the grated boilers (2 pieces each) and the forest mushroom sauce garnished with a mini cherry vine tomato.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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