Brizol with greens and champignons
4 servings
25 minutes
Brezol with greens and mushrooms is an exquisite dish of Russian cuisine that combines the tenderness of an egg omelet with a rich filling. The name 'brezol' comes from the French 'brésoler', meaning a cooking method where meat is fried in an egg mixture. In this version, chicken mince whipped with eggs and milk turns into a thin, airy pancake. The filling of fried mushrooms, pickled cucumbers, tender cheese, and spicy garlic gives the dish a bright flavor, while the greens add freshness to the composition. Brezol is versatile—it can be served as a hearty breakfast, light dinner, or appetizer for a festive table. The ease of preparation and harmonious combination of ingredients make this dish a favorite among home cooking enthusiasts.
1
In a blender, add minced meat, eggs, milk, salt, pepper, and 1 tsp of vegetable oil. Mix until homogeneous. Pour the mixture into a pan with a little vegetable oil. Fry covered for a few minutes on medium-low heat. Then flip and fry for another minute or two.
- Mince: 100 g
- Chicken egg: 2 pieces
- Milk: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
2
First, we cut the mushrooms and sauté them a bit. Then, we place them in a dish along with sliced cucumber, cheese (I have mozzarella, but you can use any you like), sour cream, mustard, minced garlic, and mix. The filling is ready! You can add ham if desired.
- Button mushrooms: 100 g
- Marinated cucumbers: 1 piece
- Grated cheese: 2 tablespoons
- Sour cream: 1 tablespoon
- Mustard: to taste
- Garlic: 1 clove
3
Place the filling on one half of the pancake, cover with the other half, close the lid, and turn it off after about a minute. When serving, generously sprinkle with chopped green onions and parsley.
- Fresh herbs: to taste
