Pancakes made from raw grated potatoes are popular in many countries around the world. Draniki is their Belarusian name, it is used most often in our country. There are a lot of potato pancake recipes; a special place among them is occupied by potato pancakes with mushrooms, which have a unique taste and aroma. You can cook them in a frying pan or in the oven, lean or using eggs. Potato pancakes with mushrooms will turn out not only tasty, but also beautiful if you know the secrets of their preparation.
Cooking features
The technology for preparing potato pancakes with mushrooms largely depends on the recipe. For example, they can be made according to the same principle as the Belarusian “sorcerers”, placing a spoonful of potato mixture, mushrooms on it, and then covering everything with potatoes again. You can add mushrooms directly to the minced meat. Potato pancakes are prepared differently in a frying pan and in the oven. However, no matter what method of preparing potato pancakes you choose, it won’t hurt to know a few secrets.
- To prepare pancakes, it is not necessary to use eggs, since potato starch also helps bind the ingredients and bake smooth and beautiful pancakes. However, in this case, it is better to use those potato varieties that contain more starch. If you have any doubts that you purchased potatoes with a high starch content, you can add starch or flour to the pancake dough.
- Traditional technology involves chopping potatoes using a grater with rough edges. However, you can grate it using a grater with large holes to avoid releasing a large amount of juice. It is possible to use kitchen equipment for chopping potatoes, but in this case you need to make sure that the potatoes do not turn into potato juice with pulp.
- When a large amount of juice is formed, the potato mass must be squeezed through gauze folded in several layers. But it’s better not to pour out the juice right away, but to let it sit for a while. After this, it must be carefully drained, preserving the starch that has settled at the bottom. Starch is returned to the potato mixture to make it more viscous.
- In order to make dough for potato pancakes, many people add flour to mashed potatoes. However, there should not be too much of it, otherwise the potato pancakes will turn out tough.
- In order for the potato pancakes to brown nicely and look appetizing, they can only be placed on a hot frying pan. At the same time, there should be a lot of oil in it, that is, its level should reach at least the middle of the pancakes.
Potato pancakes with mushrooms are not difficult to bake, and if you follow the recommendations of experienced chefs, the dish will turn out tasty and beautiful.
Step-by-step recipe for potato pancakes with onions
- Wash the zucchini and potatoes. Peel the vegetables. After this, grate on a coarse grater.
- Finely chop the dill and green onions.
- Add salt to potatoes and zucchini, squeeze out excess liquid.
- Mix dill, green onions, pepper, salt and cheese with grated vegetables.
- Combine flour with baking powder. Send to the rest of the components. Stir.
- Place potato pancakes with onions in a preheated frying pan with vegetable oil. Fry on both sides until golden brown. Next, transfer the prepared potato pancakes with onions to a napkin to remove excess fat. Then serve them with a sauce of cottage cheese, sour cream and garlic.
Draniki with mushroom filling
Compound:
- potatoes – 1 kg;
- fresh mushrooms, porcini or champignons – 0.2 kg;
- onions – 100 g;
- chicken egg – 2 pcs.;
- wheat flour – 35 g;
- salt, spices - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Peel the potatoes, wash and dry with a napkin. Grate on a fine or medium grater, add salt and leave aside for a while.
- Wash the mushrooms, dry them with paper towels and cut into small cubes.
- Peel a medium-sized onion and chop it with a knife.
- Heat a little vegetable oil in a frying pan, put the onion in it, fry it until golden brown.
- Add the mushrooms and cook until any liquid released from the mushrooms has evaporated from the pan. Transfer the finished filling from the frying pan, lightly adding salt and pepper.
- Place the potato mixture in several layers of gauze and squeeze it out to remove excess liquid.
- Mix potatoes with raw eggs.
- Add flour, pepper, mix thoroughly.
- Heat more oil in a clean frying pan. When it boils, place the potato mixture in the pan and level it with a spoon to form a thin layer. Place some mushroom filling on top and cover it with a layer of potatoes. All this must be done quickly, otherwise the “sorcerers” with mushrooms will not be beautiful and whole.
- When the potato pancakes are well browned on one side, turn them over, making sure that the filling remains inside. Fry on the other side until done.
If you want to cook “sorcerers” with mushrooms for the Lenten table, you will have to exclude eggs from the recipe. But the liquid drained from the potato mass should not be poured out immediately, but should be given time to settle, after which the starch should be added to the potatoes. In this case, lean potato pancakes with mushrooms will turn out tender and tasty.
Potato pancakes with mushrooms and chicken
The usual potato pancakes can be varied with a successful combination of fillings - mushrooms and chicken. The dish turns out quite juicy and aromatic.
Ingredients:
- potatoes - 650 g;
- butter - 60 g;
- sour cream or heavy cream - 150 ml;
- onion - 1 pc.;
- mushrooms - 250 g;
- eggs - 3 pcs.;
- chicken - 250 g;
- flour - 4 tablespoons;
- seasonings - to taste.
Cut the mushrooms into small cubes and fry in butter. Grate the potatoes on a fine grater and drain the resulting juice. When choosing a potato variety for potato pancakes, you need to be guided by its color - it should be a bright yellow hue.
Grate the onion on a fine grater or chop in a food processor and add to the potatoes. Add chopped chicken fillet. Add sour cream, flour, salt and seasonings, mix.
Stir in the fried mushrooms and fry the potato pancakes in vegetable oil until golden crisp.
Remember that when frying, pancakes are laid out in small portions so that the dough has time to fry and become crispy.
Draniki with pickled honey mushrooms
Compound:
- potatoes – 1 kg;
- pickled honey mushrooms – 150 g;
- chicken egg – 2 pcs.;
- wheat flour – 35 g;
- garlic – 1 clove;
- fresh dill – 50 g;
- salt, ground black pepper - to taste;
- vegetable oil - how much will be needed.
Cooking method:
- Rinse the honey mushrooms, dry them on a napkin. Cut large mushrooms into several pieces.
- Peel, wash, grate potato tubers, squeeze out excess juice.
- Crush the garlic with a special press and add to the potatoes.
- Beat the eggs, add to the potato mixture and mix well.
- Add flour. Stir until a homogeneous mass is formed.
- Finely chop the dill with a knife.
- Add mushrooms and herbs to the potato mixture, add salt and pepper, and stir.
- Heat oil in a frying pan. Spoon the potato mixture into the pan. Fry for 3-4 minutes on each side over medium heat.
The combination of a delicate pancake base with crispy honey mushrooms is to the taste of many. Before serving the pancakes, it doesn’t hurt to sprinkle with herbs. These pancakes will be especially tasty with mushroom sauce.
Draniki with fried mushrooms and onions
Wild mushrooms, which have a special aroma and taste, are added to the dish. In the absence of forest products, you can use champignons, but then the taste may suffer.
Ingredients:
- potatoes - 10 pcs.;
- wild mushrooms - 300 g;
- onions - 2 pcs.;
- chicken eggs 2 pcs.;
- sour cream - 4 tbsp;
- wheat flour - 4 tbsp;
- salt (not iodized) - 0.75 tsp;
- refined oil - 100 ml.
Fry the mushrooms, cutting them into small pieces. Add finely chopped onion to them and continue frying over medium heat without a lid until all the moisture has evaporated. Mushrooms should be well fried, but not stewed.
In parallel with this process, peel the potatoes and the remaining two onions. Grind the vegetables to a puree using a grater. If the potatoes are too watery and release too much juice when grated, then they must be carefully separated from the pulp and drained. Add mushrooms and onions, finely chopped into a homogeneous paste using a food processor, to the resulting puree and mix. Season with salt, season to your taste and beat in the eggs and flour. You need to fry the potato pancakes in a thick-walled frying pan over medium heat until done.
Recipes
Potato pancakes with mushrooms
These are the usual fried pancakes made from potatoes and mushrooms. They cook quickly and taste great!
Ingredients:
- Potatoes – 800 g.
- Mushrooms (champignons) – 320 g.
- Onions – 200-300 g.
- Flour – 2-3 tbsp. spoons;
- Egg – 1 pc.
- Salt – 2-3 pinches;
- Oil for frying;
Preparation
- Wash the onions and mushrooms, and then finely chop. Fry in oil until the mushrooms are cooked and excess liquid has evaporated.
- Wash the potatoes, peel them, and then grate them on a coarse or medium grater. Someone grinds it in a blender.
- Add salt, egg, flour and fried mushrooms and onions to the potato mixture. Mix thoroughly until smooth. The dough should not be thick, but it should not be too liquid either. Like on pancakes - ideal.
- Pour oil into a frying pan and heat it up. Spoon out a few flatbreads and fry on both sides until golden. You choose the size and width of the pancakes yourself.
Draniki with mushrooms in the oven
The peculiarity of these potato pancakes is not only that they are cooked in the oven, but they also look different. The mushroom filling inside is not only tasty, but also beautiful. In the section you can see layers of potatoes and mushrooms.
These baked pancakes are also healthier. Many harmful substances are not formed as during frying, and there is less fat inside. This means that you can eat more of them without harming your figure.
Ingredients:
- Potatoes – 5 pcs.
- Champignons – 320 g.
- Sour cream – 1 tbsp. spoon;
- Egg – 1 pc.
- Flour – 2 tbsp. spoons;
- Onions – 1 pc.
- Fresh herbs – 30 g.
- Vegetable oil for frying;
- Salt – 1 teaspoon;
- Black pepper – 1-3 pinches;
Preparation
- Cut the mushrooms and onions into small pieces and then fry in a small amount of oil. Excess water can be drained or evaporated.
- Mix the egg with sour cream, salt, pepper and chopped herbs with a fork.
- Peel the potatoes and grate them on a coarse grater. Add to the egg-sour cream mixture and mix. It's the turn for the flour - add it here and stir.
- Ideally, you will need a mold that can be used to layer and hold the layers. You can also use a regular plastic bottle. Cut it on both sides where it is widest.
- Preheat the oven to 200 degrees.
- Grease a baking tray with any oil. Place a mold, put a spoon or two of potatoes in it and press down. Next, put a spoonful of mushroom filling, and potatoes again on it. Press down and carefully remove the mold so that the potato pancakes do not fall apart.
- The thickness of the potato pancakes should not exceed 2 centimeters.
- We perform the same operation until there is no free space left on the baking sheet.
- Place in the oven for 15 minutes. Be careful not to burn.
Draniki with mushrooms and cheese
It's all the same, but with the addition of grated cheese.
- Potatoes – 900 g.
- Mushrooms (champignons) – 350 g.
- Onions – 300 g.
- Flour – 3-4 tbsp. spoons;
- Egg – 1 pc.
- Cheese – 100 g.
- Garlic – 3 cloves;
- Salt – 2-3 pinches;
- Oil for frying;
Preparation
- Finely chop the mushrooms and onions and fry with 2-3 tablespoons of oil until tender.
- Potatoes need to be peeled, washed and grated. Add salt, pepper, egg and flour. Squeeze 3 cloves of garlic here and sprinkle in a handful of chopped herbs (dill, green onions).
- Add the mushroom mixture to the potato mixture and stir thoroughly. All? No, the final touch is to grate the cheese there.
- Heat the oil in a frying pan, lay out portions of dough from which we make potato pancakes. Fry until golden on both sides.
Mushroom sauce for potato pancakes
If you want to add a mushroom flavor, you don’t have to add mushrooms to the potato pancakes. You can do it differently - make mushroom sauce! This sauce can be used to complement any dishes: fish, meat, cereals, vegetables, noodles, etc.
You can cook it with sour cream, cream and even mayonnaise.
Ingredients:
- Porcini mushrooms (or champignons) – 350 g.
- Onions – 1 pc.
- Flour – 1-1.5 tbsp. spoons;
- Sour cream – 150-200 g.
- Salt – 2-3 pinches;
- Black pepper – 2 pinches;
How to cook
Wash the mushrooms and boil for 25 minutes. Then we chop them more finely and fry them together with the onion. Yes, don’t throw away the mushroom broth - it will come in handy.
In a separate pan, lightly heat the flour until the color becomes creamy. Carefully pour in the mushroom water (1-2 cups) and stir. Add mushrooms and onions.
Stir and simmer until thick. Then add sour cream, bring to a boil - turn off the heat. Pepper and salt.
The sauce should cool slightly and thicken. Delicious gravy and it turns out!
Draniki are potato pancakes, and the name comes from the cooking process - grating the fruit. You can prepare delicious pancakes not only by adding potatoes and eggs - pancakes with mushrooms, herbs, meat, and cheese are also tasty and filling.
Potato pancakes with the addition of forest or porcini mushrooms are especially aromatic. They should be served with sour cream and herbs, and the proportions of the products in the recipe yield approximately 12-15 pieces.
Ingredients:
- 700 grams of potatoes;
- a handful of champignons;
- 2 onions;
- 50 grams of flour;
- 1 chicken egg;
- salt - to taste;
- 30 milliliters of vegetable oil.
Wild mushrooms are pre-boiled for 20-30 minutes, discarding the first broth.
Sauté the chopped onion over very low heat until a golden hue appears, then add the mushrooms and wait about twenty minutes until all the liquid has evaporated.
Peel the potatoes and grate them using a grater or using a food processor. Add the egg, seasonings and salt to taste to the potato mixture, stir until smooth.
Add fried onions and mushrooms to the grated potatoes, stir and start frying. To do this, spoon the mixture onto a heated frying pan with a tablespoon and fry for about two minutes on each side until done.
