Potato Pancakes with mushroom, spinach and gorgonzola sauce
Crispy potato pancakes meet an irresistibly creamy combination: the finest mushrooms, fresh spinach and melt-in-the-mouth gorgonzola!
Ingredients
For 2-3 people:
- 2 packs of Pahmeyer potato pancakes (300 g each)
- 250 g brown mushrooms
- 120 g fresh spinach leaves
- 1 tbsp rapeseed oil
- 1 red onion, finely diced
- 120 ml cream
- 100 g gorgonzola
- 100 g sour cream
- a little salt and pepper
- some chopped parsley
- 1 vine tomato
- handful of walnut kernels, chopped
Preparation
- Prepare the Pahmeyer potato pancakes according to the packet instructions.
- Clean and slice the mushrooms.
- Clean, wash and dry the spinach.
- Heat the oil in a pan, add the onion and mushrooms and sauté.
- Deglaze with cream, melt the gorgonzola in it, mix with the sour cream and simmer with the spinach. Season to taste with salt and pepper.
- Wash and quarter the vine tomato, remove the soft inside, dice the tomato.
- Serve the potato pancakes with the mushroom, spinach and gorgonzola sauce on plates and sprinkle with parsley, diced tomato and walnut pieces.
