Oyster mushrooms in cream sauce
Cooking time:
45 minutes
Active time:
35 minutes
Complexity:
Average
Mushrooms, potatoes and sour cream are classics. We decided to diversify the taste a little and replaced the sour cream with fatty cream, and made crispy pancakes from potatoes for greater contrast of textures. It turned out, by the way, very tasty.
See all recipes category Potatoes 
5
Recipe "Pancakes with oyster mushrooms in cream sauce "
Ingredients for 3 servings
oyster mushrooms
300g
cream 38%
150 ml
potatoes
500 g
garlic
1 clove
corn starch
2 tbsp. spoons
refined vegetable oil
2 tbsp. spoons
freshly ground black pepper
to taste
salt
to taste
greens
for filing
Step 1/7
Peel the potatoes, grate. Add the starch, stir and leave for 20 minutes.
Step 2/7
Salt the mixture, mix again, squeeze out the excess liquid and drain.
Step 3/7
Fry the potato pancakes in a hot pan, spreading out the mass with a spoon. Keep the resulting pancakes in a warm place.
Step 4/7
Sort the oyster mushrooms, divide into small "bunches."
Step 5/7
Fry the mushrooms in a little oil until golden on both sides, turning on a high heat.
Step 6/7
Peel the garlic, remove the middle, grind. Add garlic and cream to mushrooms, mix and warm for another 2-3 minutes.
Step 7/7
Serve the pancakes warm with oyster mushrooms in cream and a salad of fresh vegetables. And be sure to sprinkle with any chopped herbs.
Ingredients for 3 servings
oyster mushrooms
300g
cream 38%
150 ml
potatoes
500 g
garlic
1 clove
corn starch
2 tbsp. spoons
refined vegetable oil
2 tbsp. spoons
freshly ground black pepper
to taste
salt
to taste
greens
for filing
Nutritional value per 100 g
Calories
186 kcal
Proteins
3 g
Fats
12 g
Carbohydrates
18 g
Saturated fat
5 g
Dietary fiber
2 g
Added sugar
0 g
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