

I was in the mood for a quick and satisfying meal when I spotted some fresh chestnut mushrooms I had just bought. The idea of making pancakes came to mind, but I wanted to skip the usual flour and try something different. Instead of frying, I decided to air-fry the mushrooms for a smoky and spicy twist. Air frying is not only healthier but also brings out the flavors beautifully. Here’s how I put it all together to create this flourless potato pancake with perfectly seasoned chestnut mushrooms!
Ingredients Needed
- Chestnut mushrooms
- Potato
- Egg
- Bell pepper (optional)
- Olive oil
- Celtic salt (or any salt)
- Chipotle pepper
- Sumac
- Cumin
- Sweet smoked paprika
- Dried lemon thyme or basil
- Black pepper
Tools Needed
- Air fryer (or oven)
- Large mixing bowl
- Whisk
- Grater
- Frying pan
- Spatula
- Measuring spoons (optional, for spices)



Follow the steps below











Potato Pancake with Air-Fried Chestnut Mushrooms
Ingredients
For the Mushrooms:
- 2 cups fresh chestnut mushrooms cleaned with a damp paper towel
- 1 tablespoon olive oil
- 1/2 teaspoon Celtic salt or any salt
- 1/4 teaspoon chipotle pepper
- 1/4 teaspoon sumac
- 1/4 teaspoon cumin
- 1/4 teaspoon sweet smoked paprika
- 1/4 teaspoon dried lemon thyme or basil
For the Pancakes:
- 1 large potato grated (excess water squeezed out)
- 1 egg whisked
- 1/4 cup finely chopped bell pepper optional
- 1/4 teaspoon dried lemon thyme or basil
- Dash of salt and pepper
- 2 tablespoons olive oil for frying
Instructions
Prepare the Mushrooms:
- Preheat your air fryer to 375°F (190°C).
- Place the cleaned mushrooms in a bowl and drizzle with olive oil.
- Sprinkle with the spice mix (salt, chipotle pepper, sumac, cumin, smoked paprika, and lemon thyme). Toss until evenly coated.
- Air-fry the mushrooms for 12–15 minutes, shaking the basket halfway through. If using an oven, bake the mushrooms at 375°F (190°C) for 15–20 minutes on a lined baking sheet. Alternatively, fry the mushrooms in 1 tablespoon of oil over medium heat for 8–10 minutes until browned.
Prepare the Potato Pancake Batter:
- In the same bowl used for the mushrooms (no need to rinse), whisk the egg.
- Add the grated potato, squeezing out any excess water beforehand.
- Mix in the chopped bell pepper (if using), dried herbs, and a dash of salt and pepper. Stir well.
- Once the mushrooms are cooked, chop them into smaller pieces if needed and fold them into the potato mixture.
Cook the Pancakes:
- Heat a frying pan over medium-high heat and add 2 tablespoons of olive oil.
- Scoop a full spoonful of the potato mixture and place it into the hot pan. Press the top gently to flatten it into a round pancake.
- Cook each pancake for 1–2 minutes on each side, or until golden brown and crispy. Repeat with the remaining mixture.
Notes
- Mushroom Substitutions: You can use shiitake, button, or oyster mushrooms instead of chestnut mushrooms.
- Cooking Methods: If you prefer, fry the mushrooms in oil for added richness or roast them in the oven for convenience.
- Customization: Add other vegetables like grated zucchini, shredded carrots, or finely chopped onions for extra flavor and texture.
- Side Suggestions: Serve with kimchi, tahini sauce, or a dollop of sour cream for a delicious pairing.
- Explore More: I’ve created a book, “Marzi’s Mushroom Masterpieces,” featuring 75 unique recipes using different mushrooms. You can also find free recipes on my website at marzisgarden.com.
Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
If you like vegan recipes, you should check out my other mushroom recipe: Lion’s Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce. Chicken Nuggets Made with Lion’s Mane Mushrooms, Chicken’ Skewers with Lion’s Mane.



I’m excited to announce the release of my new cookbook, MMM: Marzi’s Mushroom Masterpieces! After six months of creating recipes, photography, and editing, it’s finally here. Inside, you’ll find over 70 simple, flavorful recipes—mostly vegan—using fresh, locally grown mushrooms like Lion’s Mane, Shiitake, and Pink Oyster, plus herbs and produce from my own garden. Whether you’re a beginner or a seasoned cook, these recipes make it easy to create healthy, delicious meals at home. From main dishes to snacks, there’s something for everyone!
