Thursday, July 19, 2007

Potato Pancakes with Truffled Portabella & Creme Fraiche

Serves 4


2 Packages of Portabella Mushrooms
3 Tablespoons of Butter (1.5 for each package)
1/8 Teaspoon Truffle Oil

4 Idaho Russet Potatoes
Salt & Pepper
Clarified Butter or Olive Oil
Crème Fraiche


-Food Processor with shredding attachment (looks a lot like a cheese grater)


1. Chop mushrooms fine.

2. Heat butter in a medium skillet and sauté mushrooms for 2 minutes. Add 2 generous pinches of salt. Let the liquid evaporate and cook until all the liquid is gone. Add truffle oil (This oil is strong so be careful when adding, alternatively add more if the taste is too mild). Keep warm and reserve.

3. Preheat the oven to 400 degrees Fahrenheit. Wash potato skins and peel. Place peeled potatoes in water until ready to use to prevent oxidation. Heat a skillet with clarified butter or oil until just smoking. Using a food processor with the shredding attachment shred the potatoes one at a time. Place shreds in a paper towel and squeeze out all the water.

4. Place potato shreds in the skillet, add salt and pepper and shape into a pancake. Brown on both sides and bake in the oven for 1-2 minutes depending on the thickness of the pancake (more time will be needed if the pancake is very thick).

5. Place on plate and add mushrooms and crème fraiche.

6. Garnish with chopped chives.

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