Ukrainian Deruny (Potato Pancakes) with Mushroom Sauce and Dill

Grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy deruny.

In a large bowl, combine the squeezed potatoes and onion with the egg, flour, salt, and pepper. Mix well until just combined.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly to form pancakes about 3-4 inches in diameter. Do not overcrowd the pan.

Cook the deruny for 4-5 minutes per side, or until golden brown and crispy. Add more oil as needed. Transfer cooked deruny to a plate lined with paper towels to drain excess oil. Keep warm.

For the mushroom sauce, in the same skillet (wiped clean if necessary), add 1 tablespoon of oil and sauté the sliced mushrooms over medium heat for 5-7 minutes, until softened and browned. Add the minced garlic and cook for 1 minute more until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the chopped fresh dill and season with salt and pepper to taste.

Serve the warm deruny immediately, topped generously with the creamy mushroom sauce and an extra sprinkle of fresh dill.