Potato placki with creamy chanterelles

Potato placki with creamy chanterelles

60 mins
Laura Edwards

Early autumn is the time for our favourite pastime: mushroom picking. Chanterelles and other wild mushrooms are sold in large wooden crates by the roadside throughout the autumn months in Poland.

We serve each placek (potato cake) with a small dollop of flavoursome topping, which needs to be rich and creamy. You can keep the placki warm in the oven, while you prepare the sauce, so there’s no need to rush. Just cover them with foil and keep the heat low to prevent them from drying out.


Quantity Ingredient
2 large potatoes, peeled
1/2 onion
1 tablespoon plain flour
1 egg
rapeseed oil, for frying
25g salted butter
200g chanterelles
2 garlic cloves, crushed
1 teaspoon dried thyme
1 tablespoon fresh thyme leaves
200ml single cream
salt, to taste
white pepper, to taste


  1. Finely grate the potatoes and onion into a bowl, so that they turn to mush. Pour out any excess water. Mix together to combine and then sift in the flour and add the egg. Season well with salt and pepper and mix again until fully combined.
  2. Heat a little oil in a large, heavy-based frying pan over a medium heat. When the oil is hot enough (a small spoonful of the mixture should sizzle as soon as it hits the pan), add spoonfuls of the mixture to the pan – each placek should be about 10–12 cm in diameter. Fry for about 15 minutes, turning halfway through cooking, until golden brown on both sides. Keep the placki warm in a low heat oven while you repeat the process for the remaining mixture.
  3. Melt the butter in a separate, large pan over a medium heat and add the mushrooms. Cook for about 15 minutes, until browned, stirring occasionally. Add the garlic, dried and fresh thyme and plenty of salt and pepper. Fry for a couple of minutes longer, before adding the cream. Turn the heat down and simmer for 7–10 minutes to allow the sauce to thicken and reduce, stirring often.
  4. Serve the placki with a dollop of the sauce on top.
eastern european
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