Placki Ziemniaczane z Gulaszem Grzybowym (Crispy Polish Potato Pancakes with Forest Mushroom Ragout) – Authentic Poland Recipe
Kraków café classic stacking crunchy golden potato pancakes with warm, creamy forest mushroom sauce.
- Country of Origin
- 🇵🇱 Poland (Eastern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Lacy crispy grated potato pancakes, Rich cremini/porcini mushroom and sour cream ragout, Chopped chives, Marjoram, Garlic
Ingredients for Placki Ziemniaczane z Gulaszem Grzybowym (Crispy Polish Potato Pancakes with Forest Mushroom Ragout) (4 Servings)
- 1.25 lbs (or 2.5 cups) lacy crispy grated potato pancakes, prepped into bite-sized pieces
- 1.5 cups rich cremini/porcini mushroom and sour cream ragout, washed and trimmed
- 1 cup chopped chives
- 1 medium onion and 3 cloves garlic, finely minced with marjoram
- 1.5 tbsp traditional Poland seasoning (garlic, caramelized onion, 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 marjoram for 2–3 minutes until softened and fragrant.
- Add lacy crispy grated potato pancakes and rich cremini/porcini mushroom and sour cream ragout along with garlic, caramelized onion, 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 chopped chives and serve straight from the skillet.