Porcini Mushroom Pancakes with Vogerlsalad

For the porcini pancakes with vogerl salad, first clean porcini mushrooms and rub them with a damp cloth or sponge, but do not wash them if possible. Cut with a bread slicer into 1 mm fine slices, season with pepper and salt.

Cut or slice peeled potatoes lengthwise into 2 mm thin slices as well, then cut them into fine, even strips (julienne) with a knife. Season with salt, pepper and nutmeg. Squeeze well and mix with cornstarch. Shape into thin patties and place on a kitchen towel. Cover half of them with mushroom slices and cover each with a potato patty. Press down well with the help of the cloth.

For the chive sauce, mix well the sour cream with the finely chopped chives and season with salt and pepper.

For the Vogerlsalat mix a marinade from core oil, apple vinegar and salt. Marinate the salad with it.

Heat plenty of fat and carefully fry the pancakes on both sides until golden brown. Lift out, drain on paper towels and arrange on warmed plates. Add more salt if necessary.

Garnish with chive sauce and some lettuce. Serve the remaining Vogerlsalat separately. Serve porcini mushroom pancakes with Vogerlsalat.

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