Potato Pancakes with Mushroom Gravy (Placki Ziemniaczane z Grzybami)

1.Grate the peeled potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.

2.In a large mixing bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and baking powder. Mix until well combined.

3.Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.

4.Using a 1/4 cup measuring cup, scoop the potato mixture and carefully drop it into the hot oil, flattening each pancake slightly with the back of the cup. Fry in batches, about 3-4 pancakes at a time, for 4-5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

5.In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they are browned and tender.

6.Pour in the vegetable broth and soy sauce, and sprinkle in the dried thyme. Bring to a simmer and let cook for 5-10 minutes, allowing the gravy to thicken slightly.

7.Once the pancakes are cooked and the gravy is ready, serve the potato pancakes hot, generously topped with the mushroom gravy and garnished with fresh parsley.