Mushroom Stuffed Potato Pancakes
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Prep Time:
Cooking Time: Servings: 6 |
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Ingredients
potato | 5 | cleaned |
salt | 3/4 tsp | |
black pepper | 1/2 tsp | |
canola oil | 1/3 cup | |
shallot | 4 | peeled and thinly sliced |
garlic | 2 | peeled, crushed, chopped |
mushroom | 1/4 lb | |
olive (canned) | 10 | black, pittedm diced |
Directions
- Place the potatoes in a saucepan, and cover with cool water. Bring to a boil, reduce the heat to low, and boil gently for 30 minutes or until tender. Remove the potatoes, and let them cool. Then peel them, and push through a food mill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
- Meanwhile, in a large skillet or saucepan, heat 1 tablespoon of the oil, add the shallots, and sauté for 1 minute. Add the garlic and mushrooms, and cook for about 3 minutes, until the moisture is almost gone. Remove from the heat, and add the olives and the remaining sale and pepper. Cool
- Divide teh coll potato puree into twenty four balls of equal size. Arrange the balls about 6 inches apart on the a large sheet of plastic wrap. Cover with a second piece of plastic, and press on each ball to create a pancake about 3 inches in diameter and 1/4 inch thick. Spoon 1 tablespoon of the olive mixture onto each of twelve pancakes; cover with the remaining pancakes.
- Heat 2 tablespoons of oil in each of two large nonstick skillets over medium to high heat. When hot, add the filled pancakes in a single layer, and cook them for about 3 minutes. Turn carefully with a large spatula, and cook for about 3 minutes on the other side. Remove to a serving platter, and serve immediately, or set aside and reheat in the oven or under the broiler just before serving.