Buckwheat pancakes with porcini mushroom stew and dill butter

6 servings

40 minutes

Buckwheat pancakes with white mushroom ragout and dill oil is a refined dish of Russian cuisine. The rich nutty flavor of buckwheat, the creamy texture of the mushroom ragout, and the fresh aroma of dill oil combine beautifully. This dish is perfect for a cozy family dinner or a festive lunch.

Energy value per serving

• Calories: 778.4
• Proteins: 19.2g
• Fats: 53.1g
• Carbohydrates: 57.2g

Ingredients

• Milk: 600 ml
• Vegetable oil: 200 ml
• Sugar: 30 g
• Chicken egg: 6 pc
• Buckwheat flour: 150 g
• Wheat flour: 150 g
• Salt: to taste
• Buckwheat groats: 50 g
• White mushrooms: 70 g
• Leek: 120 g
• Cream 33%: 150 ml
• Mushroom broth: 40 ml
• Green onions: 4 g
• Shallots: 70 g
• Dill: 100 g

Cooking steps

1. Add sugar, eggs, and salt to taste to 500 grams of milk along with 2 types of flour, then pour in 200 ml of boiling water. Add boiled buckwheat. Mix well until a homogeneous dough is formed. Add vegetable oil, mix again and let the dough rest for 20 minutes.

   Required ingredients:

   • Milk: 600 ml
   • Sugar: 30 g
   • Chicken egg: 6 pieces
   • Salt:  to taste
   • Buckwheat flour: 150 g
   • Wheat flour: 150 g
   • Buckwheat groats: 50 g
   • Vegetable oil: 200 ml

2. Grease a heated pan with a small amount of vegetable oil and spread the batter in an even thin layer. Fry the pancakes on both sides until golden brown.

   Required ingredients:

   • Vegetable oil: 200 ml

3. For mushroom stew, chop 20 grams of only the white part of leek and green onion, sauté with mushrooms. Add salt and pepper to taste, pour in 50 grams of cream and mushroom broth. Stirring on low heat, bring to a thick consistency.

   Required ingredients:

   • Leek: 120 g
   • Green onions: 4 g
   • White mushrooms: 70 g
   • Salt:  to taste
   • Shallots: 70 g
   • Cream 33%: 150 ml
   • Mushroom broth: 40 ml

4. For the leek sauce, sauté 50 grams of leek (only the green part) and shallots, then add 100 grams of milk and 100 grams of cream. Simmer on low heat until the sauce reduces by half. Then strain it. Cut the inner layers of the leek (50 grams) into rounds and sauté on both sides.

   Required ingredients:

   • Leek: 120 g
   • Shallots: 70 g
   • Milk: 600 ml
   • Cream 33%: 150 ml
   • Leek: 120 g

5. Blanch the dill sprigs, add 150 grams of vegetable oil and blend everything. Leave the prepared dill oil in the refrigerator for 12 hours, then strain through a sieve and cheesecloth.

   Required ingredients:

   • Dill: 100 g
   • Vegetable oil: 200 ml

6. Place the mushroom ragout on a plate. Cut circles from the ready pancakes and cover the mushroom ragout with them. Next to it, place leeks in barrels and drizzle with leek sauce and dill oil.