VEGAN
Potato Pancakes by Michael Smith, Chef at The Bistro
0
0
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Potato pancakes by Michael Smith, Chef at The Bistro
Ingredients
- Potatoes - 10.6 oz
- Olive Oil - 0 fl oz
- White mushrooms - 2.8 oz
- Oyster Mushrooms - 2.8 oz
- Champignon Mushrooms - 2.8 oz
- Shallot Onion - 0.7 oz
- Dill - 0.4 oz
- Parsley - 0.4 oz
- Salt - 0.2 oz
- Herbs de Provence - 0.2 oz
Step by Step guide
Step 1
Grate the potatoes, add herbs de Provence and salt, then fry in olive oil.
Step 2
Sauté 50 g of mushrooms in olive oil along with shallot onion. Blend into a cream. Then sauté the mushrooms in olive oil and add fresh herbs.
Step 3
Plate the pancake, cream, and mushrooms with herbs. Serve hot.
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