Potato Pancake with Mushrooms
This delicious, crispy pancake is packed with fiber and an array of vitamins and minerals thanks to the mushrooms.
Make this potato pancake even more delicious and indulgent by drizzling a bit of truffle oil on top before serving.
Preheat the oven to 350°F.
Peel potatoes, rinse and grate coarsely, mix potatoes in a bowl with milk, flour, parsley and egg and season with salt, pepper and nutmeg. Melt butter in a pan and pour in potato mixture. Spread evenly and bake in the preheated oven for 20-25 minutes until golden brown.
Meanwhile, trim mushrooms (do not wash) and cut into slices. Peel garlic and chop finely. Rinse scallions and cut into thin rings. Heat oil in a pan, sauté garlic, add mushrooms, fry and season with salt, pepper and nutmeg. Just before serving, add scallions to the pan and mix. Slide potato pancake onto a plate or a board, cover with mushrooms and serve.