Mushroom pancakes
4 servings
60 minutes
Mushroom pancakes are a fragrant and tender dish of Russian cuisine that delights with its rich flavor and simplicity of preparation. Mushrooms, rich in forest aroma, give the pancakes a unique texture and depth of taste. The light crispy crust combines with softness inside, while spices and onions complement the composition, creating a harmonious balance. These pancakes are perfect for a cozy home lunch or as an original appetizer. They can be served as a standalone dish with sour cream or herbs or used as a side dish. They are wonderful both hot and chilled, becoming even more flavorful. This is an excellent way to diversify the menu using accessible ingredients while enjoying the taste of Russian culinary traditions.
1
Defrost the mushrooms.
- Frozen forest mushrooms: 500 g
2
Chop the onion and sauté in a small amount of oil.
- Onion: 2 heads
3
Pass the mushrooms and onions through a meat grinder.
- Frozen forest mushrooms: 500 g
- Onion: 2 heads
4
Add salt, pepper, egg, flour, and semolina. Knead well. Let it rest for about 30 minutes for the semolina to swell.
- Chicken egg: 1 piece
- Semolina: 2 tablespoons
- Wheat flour: 1 tablespoon
5
Spoon onto a hot skillet and fry over medium heat. The pancakes will be very tender in the pan, flip them carefully. They stabilize when cooled. They are tasty both hot and cold. If using mushrooms, you can chop and fry them with onions without boiling.
- Frozen forest mushrooms: 500 g
- Onion: 2 heads