Mushroom Stuffed Draniki

This recipe hails from Belarus - in eastern Europe. Sauteed mushrooms are layered between moist, grated potatoes to make crispy, flavorful draniki (a.k.a. potato pancakes). The secret is to leave them be while cooking. The more you fuss with potato pancakes, the more they break apart and refuse to brown. Also, this version uses the liquid starch that leeches out of the potato to help bind it all together... an old Belarussian technique. - Sasha @ GlobalTableAdventure

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook over medium heat until soft. Add dill and salt and pepper. Remove from pan and set aside

Step 2

Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.

Step 3

Turn the oven on low. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.

Step 4

Add a small spoonful of the mushroom mixture. Top with more draniki batter.

Step 5

Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.

↑Support creators by visiting their site 😊