Polish Potato Pancakes with Mushroom Sauce

Peel the potatoes and one onion, then grate them on a fine grater. Transfer the mixture to a sieve or a clean kitchen cloth, press out the liquid well and let it sit for 5 minutes; return the settled white starch from the pressed-out liquid to the potatoes.

Add the eggs, 3 tbsp flour, salt and black pepper, and mix until you get a thick, uniform batter.

Heat oil in a large skillet over medium heat. Spoon out the batter to form pancakes 0.5–1 cm thick, and fry in batches for 3–4 minutes per side until golden and crisp. Transfer to a paper towel and keep warm in the oven at 80°C.

For the sauce, melt the butter in another skillet. Add the second finely chopped onion and cook for 3–4 minutes until softened, then add the minced garlic and cook for another 1 minute.

Add the sliced mushrooms and cook for 10–15 minutes, until softened and the excess moisture has evaporated. Sprinkle in 1 tbsp flour, stir, and cook for 1–2 minutes.

Pour in the vegetable stock, add the marjoram and thyme, bring to a gentle simmer and cook for 5 minutes. Stir in the cream and cook over low heat for another 3–5 minutes until thickened; season with salt and black pepper, and add the finely chopped parsley.

Serve the pancakes immediately, topped with the hot mushroom sauce, so the crust doesn't go soggy.