Potato pancakes with mushrooms in a garlic-sour cream sauce
Description
The dish is very attractive and appetizing. It's a perfect example of how even simple potatoes and mushrooms can be presented in an interesting way. I serve the dish hot or warm, as it tastes much better that way. Instead of mushrooms, you can use ham, vegetables, or meat (either ground or cut into pieces). 1. Peel and wash the potatoes, cut them into pieces, and boil in slightly salted water until cooked. 2. Peel the onion and finely chop it. Wash and peel the carrot, then grate it finely. Peel the garlic and mince it using a garlic press. 3. Thoroughly wash the mushrooms (I'm using button mushrooms) and dice them finely. 4. In a frying pan, sauté the mushrooms first. Once the liquid has evaporated, add the onion and carrot, season with salt to taste, and add spices (mushroom seasoning). 5. Place sour cream in a bowl, add the minced garlic, a little salt, and pepper. 6. Mash the boiled potatoes into a puree, then mix in warm milk and a chicken egg yolk. 7. Using a piping bag, pipe the potato mixture onto a greased baking sheet, forming nests with a base. Place a spoonful of the mushroom filling in the center of each nest, then drizzle with the garlic-sour cream sauce. 8. Bake the nests in a preheated oven at 180°C (356°F) for 15–20 minutes. Serve hot, accompanied by vegetables and fresh herbs.