By mixing our prepared Organic Sliced Champignon Mushrooms into shredded potatoes, all the rich mushroom flavor is preserved and allowed to shine through. In this quick and easy dish, a simple combination of potatoes and Organic Sliced Champignon Mushrooms makes for an elegant side to pair with chicken, beef or fish.

Prep time: 5 min

Cook time: 55 min

Total time: 60 min

Potato and Champignon Mushroom Pancake
Copyright Recipe © 2014 Woodland Foods


Serves 8


  1. Peel potatoes and hold in cold water. Use larger holes of box grater to shred potatoes into large bowl. Grate onion into bowl along with 1 tablespoon oil, mixing thoroughly.

  2. Add salt, ground black pepper and mushrooms to bowl, and gently toss to incorporate. Set aside for 5 minutes to allow mushrooms to soak.

  3. Heat medium skillet to medium-high heat. Add oil to skillet, then add potato mixture and press evenly to edges, making large, smooth pancake. Lower temperature to medium.

  4. After 8 to 10 minutes, use spatula to check edges for browning. Gently lift potato cake to look under. When pancake turns golden brown and crisp, it will be easy to move pancake by shaking pan. When ready, slide pancake onto large plate. Place equal sized plate on top of pancake and invert, so crispy side is up. Slide pancake off plate back onto skillet, and return to heat.

  5. Place butter on top of potatoes. After another 8 to 10 minutes, pancake will be crisp on bottom. If further cooking is desired, place pan into oven at 350°F for up to 15 minutes. Otherwise, cut pancake into 8 pieces and serve with sour cream and chopped chives.