

Prep Time | 10 min. |
Cook Time | 60 min. |
Servings |
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Ingredients
SAUCE:
- 250 g of dried mushrooms
- 40 g butter
- 1 onion
- 2 tablespoons all purpose flour
- 300 ml milk
- 100 ml heavy cream
- a pinch of crushed caraway seeds, salt, pepper
POTATO PANCAKES:
- 500 g potatoes
- 200 g all purpose flour
- salt
- oil
Ingredients
SAUCE:
POTATO PANCAKES:
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Instructions
- Sauce: Wash and cut up the mushrooms. Sauté finely chopped onion in butter until it is golden brown. Add mushrooms and crushed caraway seeds. Roast on low heat for about 5-10 minutes. Sprinkle with flour and mix briefly. Pour milk and bring to a boil, stirring constantly. Let it cook for 5 minutes and add cream to soften the sauce. Season with salt and pepper.
- Potato pancakes: Cut up peeled potatoes and cook in salted water until soft. Partially drain the water, keep a little on the bottom of the pot (about 2 cm). Mash the potatoes and add flour to them and mix. Cover the pot and let it sit for 5 minutes. Then mix until you get smooth consistency. Preheat skillet with oil and fry the pancakes on both sides. Serve with the sauce.
- Enjoy! ..Reny
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