Raggmunk med Stekt Svamp eller Fläsk & Lingon (Crispy Swedish Potato Pancakes) – Authentic Sweden Recipe
Crunchy-edged Swedish potato pancakes topped with savory butter-seared mushrooms and ruby lingonberries.
- Country of Origin
- 🇸🇪 Sweden (Northern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Lacy crispy grated-potato milk pancakes (raggmunk), Sautéed chanterelle/cremini mushrooms, Tart lingonberry jam, Fresh thyme, Butter
Ingredients for Raggmunk med Stekt Svamp eller Fläsk & Lingon (Crispy Swedish Potato Pancakes) (4 Servings)
- 1.25 lbs (or 2.5 cups) lacy crispy grated-potato milk pancakes (raggmunk), prepped into bite-sized pieces
- 1.5 cups sautéed chanterelle/cremini mushrooms, washed and trimmed
- 1 cup tart lingonberry jam
- 1 medium onion and 3 cloves garlic, finely minced with fresh thyme
- 1.5 tbsp traditional Sweden seasoning (butter, chives, sea salt)
- 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 thyme for 2–3 minutes until softened and fragrant.
- Add lacy crispy grated-potato milk pancakes (raggmunk) and sautéed chanterelle/cremini mushrooms along with butter, chives, sea salt, 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 tart lingonberry jam and serve straight from the skillet.