Pancakes with mushrooms, spinach, goat cheese and balsamic sauce
4 servings
30 minutes
This exquisite recipe for pancakes with mushrooms, spinach, goat cheese, and balsamic sauce is a true gastronomic delight. It combines the tenderness of the pancakes with the rich flavor of caramelized mushrooms, the light freshness of spinach, and the spiciness of goat cheese. The balsamic sauce, reduced to thickness, adds noble sweet notes that complete the composition. Inspired by Russian culinary traditions, this recipe represents a harmonious blend of textures and aromas, making it an ideal choice for an elegant dinner or cozy breakfast. These pancakes are especially good paired with a glass of dry wine that highlights the depth of the filling's flavor.
1
Heat olive oil in a pan, add thinly sliced onions, and sauté until golden brown for 5-8 minutes.
- Olive oil: 1 tablespoon
- Onion: 1 head
2
Add minced garlic and cook for another minute.
- Garlic: 2 cloves
3
Add butter, melt it, add thinly sliced mushrooms, thyme, salt, and pepper. Cook until the mushrooms start to caramelize.
- Butter: 1 tablespoon
- Fresh mushrooms: 250 g
- Chopped fresh thyme: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
4
Add sherry, let it evaporate, then add spinach leaves. Cook for a few minutes until the spinach is soft.
- Dry sherry (fino/manzanilla): 2 tablespoons
- Fresh spinach leaves: 120 g
5
Meanwhile, in a small saucepan, reduce the balsamic vinegar to a sauce consistency until it thickens slightly.
- Balsamic vinegar: 0.3 glass
6
Place a little mushroom mixture on each pancake, sprinkle with goat cheese, and fold in half. Drizzle with balsamic sauce on top.
- Thin crepes: 4 pieces
- Goat cheese: 75 g
