Mushroom pancakes from champignons
4 servings
30 minutes
Mushroom pancakes made from champignons are a cozy dish of Russian cuisine filled with the delicate aroma of forest mushrooms. Their history roots back to the traditions of simple village cooking, where the combination of accessible ingredients created true culinary masterpieces. The pancakes are soft, airy, with a rich mushroom flavor and light garlic notes, while dill adds freshness. They pair perfectly with sour cream, especially if you add a bit of garlic and herbs. This dish is suitable for both family breakfast and cozy dinner. It can be an excellent alternative to meat patties, delighting even those who prefer plant-based food with its rich taste. Such pancakes are a true gastronomic delight that awakens warm memories of home comfort.
1
We chop the onion, finely slice the mushrooms. We finely chop the garlic or press it. We finely chop the dill.
- Onion: 1 head
- Fresh champignons: 500 g
- Garlic: 4 cloves
- Dill: 30 g
2
Pour vegetable oil into the pan and sauté the onion until transparent.
- Onion: 1 head
3
Add garlic and mix. After 30 seconds, add dill and chopped mushrooms. Stir and cover with a lid. When the mushrooms release water, open the lid and cook while stirring until the liquid evaporates. Season with salt and pepper. Remove from heat and let cool.
- Garlic: 4 cloves
- Dill: 30 g
- Fresh champignons: 500 g
- Salt: to taste
- Ground black pepper: to taste
4
Transfer the obtained mass to a bowl (it should not be hot) and add the eggs. Mix and gradually introduce the flour. The dough is ready.
- Chicken egg: 2 pieces
- Wheat flour: 100 g
5
Fry on both sides until a golden crust forms. Pancakes can be served seasoned with sour cream, garlic, and herbs.