Ingredients

2 tablespoons olive oil
2 ounces fresh or fresh-frozen porcini mushrooms, thinly sliced
2 ounces white mushrooms, thinly sliced
1/8 teaspoon salt
1/16 teaspoon black pepper
2 ║ teaspoon chopped shallots
1 garlic clove, chopped
Š tablespoon chopped fresh parsley
1/16 teaspoon red pepper flakes
2 tablespoons sweet Marsala wine
2 large russet potatoes, peeled, shredded, patted dry and mixed with 1/8 teaspoon of salt and pepper
2 tablespoons grated or shredded Parmigiano Reggiano cheese or Swiss cheese, or both

Directions

1. Pour 1 tablespoon of the oil into an 8 inch nonstick saut╚ pan and heat on high until almost smoking, about 2 minutes. Add all the sliced mushrooms and cook 2 minutes, tossing once. Add the salt, pepper, shallots, garlic, parsley and red pepper flakes. Cook 1 more minute, tossing once. Add the Marsala wine and cook 2 more minutes or until the wine has completely evaporated. Place the mushroom mixture in bowl and set aside.

2. Wipe the pan clean and add the remaining 1 tablespoon of oil. Heat on high until almost smoking, about 2 minutes. Put half the seasoned potatoes into the pan pressing them down with the back of a spoon until they cover the whole bottom of the pan like a pancake. Make sure the potatoes are patted quite dry or the oil will spatter.

3. Reduce the heat to medium, top the potato pancake with the mushroom mixture and cheese. Add the remaining half of the shredded potatoes to form a second pancake on top of the mushroom filling. Press well on the edges to seal. Continue cooking on medium-low heat for 10 minutes. Turn the pancake over and cook the other side for 15 minutes, until well browned. If not brown enough, cook an additional 5 minutes on each side.

4. Cut into wedges and serve like a pie. If you wish to turn this into a Lucullian feast, add a dollop of sour cream to each serving and top with a little slice of truffle.
You can “flip” this pancake by turning it onto a flat pancover or dinner plate and then sliding it back into the pan. Nick Stellino suggests that once you get the hang of the basic recipe you should try your own stuffing variations.
Potato Pancake with Mushr
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