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Podhale Mushrooms with Creamy Porcini Sauce - photo 1
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Podhale Mushrooms with Creamy Porcini Sauce

Pikantne Regional Cuisine for Christmas Eve Christmas Dishes Vegetarian Dishes 100 min Medium 4 wyświetleń ~20.28 PLN - (0)
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Description

Moskole are traditional potato pancakes from the heart of the Polish Tatra Mountains, from the Podhale region. Originally, they were a simple food for shepherds, baked on heated baking sheets. Unlike popular pancakes made from raw potatoes, moskole are prepared with cooked and mashed potatoes, giving them a unique, soft, and delicate texture with a crispy crust. In this festive version, we serve them with a deep-flavored, velvety sauce made from dried porcini mushrooms, which pairs perfectly with the potato base. The dish is incredibly filling and warming, and the aroma of forest mushrooms evokes a Christmas atmosphere. Served on the table, moskole have a rustic yet elegant appearance, making them a wonderful option for a regional touch during the Christmas Eve dinner.

Składniki (13)

Servings:
4
  • Potatoes 6.7 szt.
  • Wheat flour type 500 150 g
  • Egg 1 szt.
  • Dried porcini mushrooms 30 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • 30% cream 200 ml
  • Vegetable broth 250 ml
  • Butter 30 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~20.28 PLN (5.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of mushroom sauce

1

Start by soaking the mushrooms. Place the dried porcini mushrooms in a small bowl. Pour about 300 ml of boiling water over them, ensuring they are completely covered. Cover the bowl with a plate and set aside for at least 30 minutes. During this time, the mushrooms will soften and release their deep aroma into the water, which will be the base for the sauce.

Ingredients: Dried porcini mushrooms
Before pouring in the water, it's a good idea to quickly rinse the mushrooms in a sieve under cold water to remove any possible forest debris, like sand. Do not discard the soaking water! It is the essence of flavor that you will add to the sauce.
4

While the potatoes cool, return to the sauce. Drain the mushrooms, reserving all the liquid. Chop the mushrooms into smaller pieces. Peel the onion and dice it very finely. Peel the garlic and either press it through a garlic press or chop it finely. In a heavy-bottomed pan, melt the butter over medium heat. Add the onion and sauté, stirring, for 5-7 minutes until it becomes translucent and soft. Add the garlic and sauté for another minute until fragrant.

Ingredients: Dried porcini mushrooms, Onion, Garlic, Butter
Use a large, deep skillet or pot. Sauté the onion slowly, avoiding browning it – it should be sweet and soft. Add the garlic at the end, as it burns quickly and becomes bitter.
5

Add the chopped mushrooms to the sautéed onion and garlic. Sauté together for 2-3 minutes. Then pour the aromatic soaking water from the mushrooms into the pan (be careful of the sediment at the bottom of the bowl, do not pour it in) along with the vegetable broth. Increase the heat, bring to a boil, then reduce and simmer for about 15 minutes to allow the flavors to meld and the liquid to reduce slightly.

Ingredients: Dried porcini mushrooms, Vegetable broth
When pouring the water from the mushrooms, do it slowly and leave the last tablespoon of liquid at the bottom of the bowl, where sand may have settled. This way, you will avoid crunching in your teeth while eating the sauce.

Preparation of the dough for moskole

2

Thoroughly wash the potatoes and boil them in their skins in salted water. Cook until tender, which will take about 20-30 minutes. To check if they are ready, pierce the largest potato with a fork – it should go in easily. Drain the potatoes and, while they are still hot, peel them.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins prevents them from absorbing too much water, which is crucial for the consistency of the dough. To peel hot potatoes, use a fork to hold the potato and a small knife to remove the skin. Be careful not to burn yourself.
3

Peel the hot potatoes and pass them through a potato ricer or mash them very thoroughly with a masher until you have a smooth mixture without lumps. Spread the mixture flat in a bowl and let it cool completely. This is a very important step – adding flour to warm potatoes will make the dough sticky and difficult to shape.

Ingredients: Potatoes
Using a potato ricer is the best method, as it gives a perfectly smooth and airy mixture. If you are using a masher, make sure there are absolutely no lumps. Cooling may take about 30-40 minutes.
6

To the completely cooled potatoes, add the sifted flour, egg, and a generous pinch of salt (about 1 flat teaspoon). Quickly and efficiently knead all the ingredients by hand, just until combined into a uniform, smooth dough. Do not knead for too long, as the longer the potato dough is kneaded, the more it becomes thin and sticky.

Ingredients: Potatoes, Wheat flour type 500, Egg, Salt
It is best to first mix the ingredients with a fork, and then briefly knead by hand on a lightly floured countertop. The dough should be soft but firm and should not stick to your hands.

Shaping and frying moskoli

7

From the prepared dough, tear off portions the size of a small mandarin. Shape them into balls in your hands, then flatten them into patties about 1-1.5 cm thick and 7-8 cm in diameter. In a large, heavy-bottomed skillet, heat the rapeseed oil. Place the patties in the hot oil and fry over medium heat for 3-4 minutes on each side, until they have appetizing golden-brown spots.

Ingredients: Rapeseed oil
Traditionally, moskole are baked on a dry, very hot baking sheet or pan. You can try this method, but it requires a pan with a perfectly non-stick coating. Frying in a small amount of fat is easier and guarantees a crispy crust. Do not place too many pancakes on the pan at once, as this will lower the temperature of the fat and the moskole will absorb it.

Finishing the sauce and serving

8

While the moskole are frying, finish the sauce. Reduce the heat under the pan with mushrooms to the minimum. Slowly pour in the 30% cream in a thin stream, constantly stirring the sauce with a whisk. Heat without allowing it to boil for about 2-3 minutes, until the sauce thickens. Season to taste with salt and freshly ground black pepper. Drain the fried moskole on a paper towel to remove excess fat.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
Adding the cream slowly and while constantly stirring prevents it from curdling. The sauce should not boil vigorously after adding the cream. If the sauce is too thin, cook it a little longer over low heat. If it's too thick, add a bit of broth or milk.
9

Serve the dish immediately. On the plates, arrange 3-4 hot moskole. Generously drizzle with creamy porcini sauce. Garnish with chopped parsley for a touch of freshness and color. Additionally, you can drizzle the dish with a bit of flaxseed oil to enhance its regional character.

Ingredients: Parsley
Moskole taste best straight from the pan. If you are making a larger batch, you can keep the fried pancakes in an oven preheated to 80°C to keep them warm.

Fun Fact

💡

The name 'moskol' is said to originate from the times of World War I. The highlanders, seeing Russian prisoners (called 'Moskal') eating similar cakes made from boiled potatoes, adapted and named their own traditional cakes baked on trays.

Best for

Kolacja wigilijna Jesienny lub zimowy obiad Danie wegetariańskie na specjalną okazję Spotkanie w stylu regionalnym

Tips

🍽️ Serving

Serve moskole as a standalone dish or as a side to Christmas carp. Outside of Christmas Eve, they pair perfectly with meat goulash or simply with garlic butter and bryndza. You can enhance the mushroom sauce with a tablespoon of plum preserves for a flavor twist.

🥡 Storage

Moscow pancakes and sauce are best stored separately in airtight containers in the fridge for up to 2 days. Reheat the pancakes in a dry skillet or in an oven preheated to 180°C for a few minutes to regain their crispiness. Heat the sauce slowly in a saucepan, without bringing it to a boil.

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