Juicy pancakes with mushroom filling will not leave anyone indifferent, and if served with Dutch sauce, it will be an original, delicious and very tasty dish. Give it a try.
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You will need
- -8 ready-made pancakes,
- -300 grams of champignons,
- -200 grams of oyster mushroom,
- -2 bulbs,
- -2 cloves of garlic,
- -2 tbsp. dill spoons
- -50 grams of butter.
- For hollandaise sauce.
- -2 egg yolks,
- -0.5 Art. tablespoons of wine white vinegar,
- -2 tbsp. tablespoons of water
- -120 grams of ghee,
- -0.5 tsp white pepper
- - salt to taste,
- lemon juice to taste.
Instruction manual
1
Bake pancakes according to the usual recipe.
2
For the sauce: crush with a knife half a teaspoon of white pepper. Transfer crushed pepper to a bucket, pour vinegar and water. Boil the resulting mixture by a third (one tablespoon of liquid will come out). Strain and cool.
3
Add the yolks to the cooled mixture, mix well. Place the yolk cup in the water bath. Brew the mixture for 10 minutes with constant stirring over low heat. See that the yolks do not curl.
4
Melt the melted butter and pour it into the egg sauce with constant whipping. Oil should be added dropwise, after which you can pour it in a thin stream. Then add lemon juice and salt to taste. The sauce is ready.
5
Cut the peeled onions into small cubes. Sauté the onion in butter until soft. Mushrooms and oyster mushrooms cut into medium slices and add to the onion. Fry until mushrooms are cooked, then salt and pepper to taste.
6
Grind the cloves of garlic (you can without garlic), chop dill or chop any other fresh herbs. Add garlic and herbs to the mushrooms and mix, remove from heat and cool a little.
7
Put on a pancake a portion of the filling, wrap in a roll. Fry the pancakes with mushroom filling until golden or just heat. Transfer pancakes to a dish, pour sauce and serve.