Sunday, March 9, 2014

4-Ingredient Mushroom Potato Pancakes - Rock on!

I was talking to my mom the other day, and she told me a very fascinating story (I mean it!) about her new potato pancake creation. It went something like this:

Mom: While I was about to make kopytka tonight, your brother flew into the kitchen, and mentioned that he was not feeling it. While I was appalled, and half-way through preparing the kopyka, I had an idea of frying the dough, and adding other ingredients to it instead of boiling them plain (the usual way to do it). I added ......[ingredient has been left out due to vegan censorship by VKP], but you can add whatever you want. Mushrooms would be great.

VKP: Mom, that sounds fantastic! I can't wait to try it out and share your brilliance with some peeps.

Mom: Are you going to put it on your blog?

VKP: I will mom.

The conversation continued on, and I also got another cool recipe involving some cool stuff, but I have to try it our first before sharing. To be continued...


4-Ingredient Mushroom Potato Pancakes. Cheers! 
4-Ingredient Mushroom Potato Pancakes 

3 pounds of gold potatoes, peeled, boiled and mashed
1 large onion, finely diced
1 (10-oz package) cremini or white mushrooms, chopped
Up to 1 and 1/4 cups unbleached all-purpose flour

*Don't be alarmed, but there are more ingredients. These live in your kitchen already, so don't worry. So I mislead you? What are your thoughts about that? 

Additional Ingredients

Salt and freshly ground black pepper to taste
Canola or vegetable oil for frying
Great topped with vegan parmesan or mushroom gravy.  I also like dipping these in soy sauce. 
Place peeled and quartered potatoes in a medium/large pot, cover completely with water, add about 1/2 teaspoon sea salt, cover and bring to a boil. Once boiling, lower the heat to medium-low, leave uncovered slightly for the steam to escape, and cook for about 15-20 minutes, until fork tender. Drain well. Place in a large bowl, and mash well with a potato masher. Do not use a food processor for this or you will have a rubbery mess.

While the potatoes are cooking, sauté the onion and mushrooms in about 1 tablespoon of oil (or use non-stick cooking spray to save some calories), in a large non-stick cooking pan, over a medium-low heat. Season with salt and pepper to taste, and cook for about 10-15 minutes until the onion slightly caramelizes and the mushrooms no longer look raw.

Now, you have two choices: 1) wait a bit until the potatoes and onion/mushroom mixture have completely cooled off  or 2) add the onion/mushroom mixture to the potatoes right away. I chose the latter although it is best if you go with choice number one. Why? Your hand will thank you, AND...and you will not need to add as much flour. What will it be?

Moving on. Prior to adding the flour to the potato, onion, and mushroom mixture, be sure to mix the dough well with a spatula, and taste for additional seasoning. You may need to add more salt and pepper. Now, gradually add the flour starting with about 3/4 cup at first. Mix well and add additional flour, if necessary. The dough will be sticky, which is what you want, but not overly sticky. The more flour is added, the tougher the dough will be. This is not what we want.

Preheat a large non-stick cooking pan with 1-2 tablespoon oil. Shape the pancakes with your hands by tearing a piece of dough (about 3 tablespoons), and shape into a flat, but not too thin or too thick pancake. When placing in oil, flatten each with your fingers to make the appropriate shape. Wet your fingers with cold water to prevent the dough sticking to your hands.

Fry 4-5 pancakes at a time, for 3-4 minutes on each side until golden and crispy. Continue doing so until all the dough is gone, and be sure to add more oil with each new batch. This is not diet food, and you deserve to have it, at least once in a while ;) Do not use non-stick cooking spray to fry these as the result will be disappointing. Been there, done that!

Serve with a GIANT salad first of all, and sprinkle with vegan parmesan  cheese. I like them with mushroom gravy, but I was too lazy to make it tonight, so I went for the next best thing: soy sauce and vegan parmesan.


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