Kartulipannkoogid Kukeseenekastmega (Crispy Potato Pancakes with Chanterelle Cream) – Authentic Estonia Recipe
Crunchy Estonian potato pancakes topped with a fragrant forest chanterelle and dill cream sauce.
- Country of Origin
- 🇪🇪 Estonia (Northern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crispy grated potato pancakes, Golden chanterelle or cremini mushrooms, Sour cream sauce, Fresh dill, Scallions
Ingredients for Kartulipannkoogid Kukeseenekastmega (Crispy Potato Pancakes with Chanterelle Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) crispy grated potato pancakes, prepped into bite-sized pieces
- 1.5 cups golden chanterelle or cremini mushrooms, washed and trimmed
- 1 cup sour cream sauce
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Estonia seasoning (scallions, garlic, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add crispy grated potato pancakes and golden chanterelle or cremini mushrooms along with scallions, garlic, butter, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sour cream sauce and serve straight from the skillet.