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Potato and Fennel Pancakes with Mushrooms

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Combine oyster mushrooms with the creminis, if you wish

Prep Time: prep 15 mins

Cooking Time: cook 1 hr

Serves: makes 4 servings

Ingredients:

  • 3 baking potatoes
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 1 fennel bulb, trimmed and finely diced
  • 2 large eggs
  • 2 tbsp all-purpose flour
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper
  • 8oz ( 225g) cremini mushrooms
  • 1 garlic clove, chopped
  • 2 tbsp chopped thyme
  • 1 tsp fresh lemon juice
  • Parmesan cheese shavings, to garnish
  • 4 tbsp crème fraîche, to serve
Potato and Fennel Pancakes with Mushrooms photo

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Directions:

  1. Place the potatoes in a large saucepan of salted water and cover. Bring to a boil, then simmer for 30 minutes, until just tender. Drain, cool, and peel. Shred the potatoes into a bowl.
  2. Heat the butter in a frying pan over medium heat. Add the onion and fennel and cook until tender, about 10 minutes. Transfer to a bowl. Add the potatoes, eggs, flour, and nutmeg, and season with salt and pepper. Mix well.
  3. Preheat the oven to 200°F (95°C). Heat 3 tbsp of oil in a large nonstick frying pan over medium-high heat. In batches, add about 1/4 cup of the potato mixture for each pancake, and flatten with a spatula. Cook, turning once, about 7 minutes, until golden. Keep warm in the oven while making the remaining pancakes.
  4. Heat the remaining oil in the frying pan over medium-high heat. Add the mushrooms and garlic and cook about 5 minutes until the mushrooms are browned. Stir in the thyme and lemon juice, and season with salt and pepper.
  5. Serve the pancakes, topped with the mushrooms, Parmesan shavings, and a dollop of crème fraîche.
Tips:
  • prep 15 mins; cook 1 hr

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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