Mushroom Potato Pancakes

These pancakes are like cheesy latkes (but not cheesy in the silly way). They can be served hot or cold!

by Rene Seltzer

Boletus edulis. © (CC-BY-NC) by James Maughn (from inaturalist.org, ID 19542802)

Side Dish

About an hour

6 to 8 wedges

Agaricus bisporus (portobello, portobella, cremini, crimini, baby bella, white button)
Boletus edulis (porcini, penny bun, king bolete)
Boletus rex-veris (spring king bolete)

Ingredients

1/8 cup olive oil

3 large Agaricus bisporus (portabello) or Boletus edulis (porcini), diced

1 large onion, sliced

1 clove minced garlic

2 medium carrots, peeled and grated

2 medium zucchini, trimmed and grated

4 medium potatoes, shredded

½ cup medium cheddar cheese, grated

salt and pepper to taste

In a large skillet, cover bottom of skillet with olive oil. Heat over medium high heat.
Place your diced mushrooms in skillet and cook until moisture is removed (about 10 minutes).
Add onions and garlic and continue cooking until onions are transparent (about 5 minutes or more).
When done, remove immediately.
Grate carrots, zucchini, and potatoes. Mix together with the mushrooms.
Cover the bottom of a large skillet (ensure it has an oven-proof handle) with olive oil and heat it over medium-high heat.
Pour the grated mixture into skillet. Stir and cook for approximately 5-7 minutes. Then flatten the potato mixture into a large pancake with a spatula, but do not stir.
Cook for another 6-10 minutes until the large pancake is browned on the underside and almost cooked completely through.
Remove skillet from stovetop and sprinkle grated cheese on top of the pancake while in the skillet.
Place skillet under broiler until cheese is completely melted and cake is gold brown on topside (about 4 or 5 minutes). Then remove from broiler immediately.
Cut into 6 or 8 wedges and serve immediately as a hot dish.

This can also be served as a cold side dish. Just wrap each wedge in plastic wrap and refrigerate until needed.