Serves two
Two medium to large Yukon gold potatoes
1 oz of sour cream
1 oz of butter or truffle oil
1 cup of 1/2" diced matsutake mushrooms - open is fine
sesame oil
1/4 tsp salt
1 egg scrambled
1/2 cup seasoned flour (salt and pepper, maybe a little smoked paprika)
While microwaving the two Yukon potatoes (6-7 minutes), saute the diced mushrooms in a tablespoon of sesame oil until softer - about 7-10 minutes. Leave the skin on the potatoes. Put all of the ingredients, except the egg and flour, in a bowl and mash it all together. The end mixture should be firm and lumpy with the diced mushrooms. If not firm, microwave another potato and re-mash. Form the mash into pancakes. Dredge them in the scrambled egg and then the flour and put them in the fridge for an hour. Preheat a non-stick pan until it begins to smoke then turn down to medium heat, add another TBLS of sesame oil and brown pancakes on both sides. Serve by themselves or under a couple of ribs from a lamb rack and a nice, full-bodied red wine.
Substitution suggestion: Use a sweet potato in place of the Yukons.
