👨‍🍳 조리법

1. 1

   Soak dried mushrooms in 1 cup of water for about 2 hours. Reserve the soaking liquid for the broth. Drain and slice the mushrooms.

2. 2

   Fry the sliced mushrooms and finely chopped onion together in a frying pan until softened. Stir in the breadcrumbs and fry for another 3 minutes. Turn off the heat.

3. 3

   Place the ground pork in a bowl. Add the fried mushroom and onion mixture, sliced pickles, salt, and pepper. Mix well. Stir in 1/4 cup of sour cream to bind the filling.

4. 4

   Grate the potatoes using the large holes of a box grater. Grate one of the onions with the same side of the grater, tossing the potato shreds with the grated onion to prevent browning.

5. 5

   Squeeze the excess liquid from the grated potato and onion mixture. Mix in the reserved potato starch (from the squeezed liquid), and 1/2 tsp salt.

6. 6

   Grease a 10-inch cast iron or ceramic pan. Press 1/3 of the potato mixture into the bottom of the pan to form the crust base.

7. 7

   Spread the pork filling evenly over the potato base, leaving about a 1-inch border around the edges.

8. 8

   Press half of the remaining potato mixture around the sides of the meat filling to form the outer crust. Top the tart with the rest of the potato mixture.

9. 9

   Spread the remaining 1/4 cup of sour cream over the top of the potato babka. Drizzle with the reserved mushroom soaking liquid (strained) mixed with 1 tbsp flour to create a light sauce, if desired.

10. 10

    Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the crust is golden brown and the filling is cooked through. Let cool for 10 minutes before slicing and serving.