Make a wine cap and potato fritter cakes recipe to serve as a light main, a substantial side, or breakfast to eat now or freeze for later.
A zero-waste way to turn a nice harvest of wine caps into something that freezes beautifully and reheats into crispy, tender-inside cakes. Serve as a light main, substantial side, or even breakfast with eggs. They store in the freezer for months and can be thrown in a hot skillet still frozen for quick meals.
Ingredients
- 2 pounds yellow or redskin potatoes, unpeeled and coarsely shredded
- 1 pound wine cap mushrooms, cleaned and finely minced
- 2 tablespoons butter, coconut oil, or lard
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 large eggs (or 3 tablespoons aquafaba + 1 tablespoon ground flax, for vegan)
- 1/2 cup all-purpose flour (or einkorn, spelt, or gluten-free blend)
- 1/3 cup fresh herbs (parsley, chives, dill, or thyme), finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fat for pan-frying (lard, butter, or oil)
- Garlic aioli, herb yogurt, or your dipping sauce of choice for serving
Directions
- Prep the vegetables: Shred potatoes into a clean kitchen towel and firmly squeeze out excess moisture. Finely mince mushrooms and set aside.
- Sauté aromatics: Heat oil in a small skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more. Transfer to a large bowl and let cool slightly.
- Combine ingredients: To the cooled aromatics, add shredded potatoes, minced mushrooms, eggs, flour, fresh herbs, salt, and pepper. Mix until just combined; don’t overmix.
- Shape fritters: Using a 1/4-cup measure or two spoons, form mixture into compact patties about 3 inches across and 1/2-inch thick. Place on a parchment-lined baking sheet. If your batter comes out on the thinner side (can happen depending on the amount of moisture in the potatoes) you can instead go to the next step.
- Pan-fry: Heat a cast-iron skillet over medium-high heat until a drop of water sizzles. Add about 1/8 inch of fat. Working in batches to avoid crowding, fry fritter cakes for 3 to 4 minutes per side, until golden brown and crispy. Transfer to a paper-towel-lined plate.
- Serve hot: Arrange on a platter and serve with your choice of dipping sauce. Serve with fried or poached eggs for breakfast, alongside roasted vegetables for lunch, or as part of a grain bowl for dinner.
Makes 12 to 14 fritter cakes
To freeze, cool completely, layer between parchment in a freezer container, and store in the freezer. Reheat in a 375° F oven for 12 to 15 minutes or pan-fry from frozen until warmed through. Make a big batch when wine caps are abundant, if you have the freezer space.
Quick Garlic Aioli
Whisk 1/2 cup mayonnaise, 1 to 2 finely minced garlic cloves, and 1 to 2 teaspoons fresh lemon juice in a small bowl until smooth. Season with salt and black pepper; adjust garlic and lemon to taste. Chill at least 20 to 30 minutes, so garlic mellows and flavors bloom. It will last for about a week refrigerated in a covered jar.
Quick Herb Yogurt Sauce
Stir 1/2 cup plain thick yogurt (Greek or strained) with 1 to 2 teaspoons lemon juice or apple cider vinegar and 1 small, minced garlic clove (or a pinch of garlic powder). Fold in 2 to 3 tablespoons finely chopped fresh herbs (parsley, dill, chives, cilantro, or whatever’s in the garden), plus salt and pepper to taste. Thin with a splash of water or milk if needed; chill 15 to 20 minutes before serving so the herbs and garlic infuse.
Last notes…
Wine caps are fun to grow, versatile to cook with, and absolutely gorgeous. They take well to high heat, rich fats, and bold seasonings. Use these recipes as templates: Swap
in what you’ve got (vinegars, fats, herbs, roots), and don’t be afraid to adjust quantities or cooking times based on what your kitchen and garden provide.
These recipes are made to be shared, adapted, and built into your seasonal rhythm. Tag @TheMushroomConservatory on Instagram if you cook these — I’d love to see what you come up with!
For wine cap recipes and information:
Wine Caps Mushrooms
Smoky Wine Cap Mushroom Recipe with Gremolata
Vegetarian Stuffed Wine Caps with Cheese & White Beans
Creamy Wine Cap Mushroom Potato Chowder Recipe
Erin Hamilton is the founder of The Mushroom Conservatory. Through her innovative mushroom-growing kits and workshops, she’s taught thousands of budding mycologists how to grow mushrooms and start businesses.
