Wild Mushroom Pancakes Food

WILD MUSHROOM PANCAKES

Steps:

• Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
• In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
• Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
• Eat.

WILD RICE AND MUSHROOM PANCAKES

Steps:

• 1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
• 2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
• 3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
• 4. Sprinkle flour and cheese over the mixture and blend well.
• 5. Blend in beaten eggs.
• 6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

WILD MUSHROOM SAUCE

Steps:

• Tip the wine and mushrooms into a small saucepan and bring to the boil. Remove from the heat and leave to soak until cool, about 20 mins. Strain through a sieve over a bowl to reserve the wine, pressing the mushrooms with a spoon to extract as much liquid as possible. Set the rehydrated mushrooms aside. Return the wine to the pan and pour in the stock. Bring to the boil and keep on a high heat until reduced by half, about 15 mins. Pour in the cream, reduce the heat to a simmer, and cook until reduced by half again, about 10 mins.
• Meanwhile, finely chop the mushrooms. Heat the butter in a frying pan and fry the mushrooms until just golden. Carefully add the brandy and sizzle briefly, then squeeze in the lemon juice, remove from the heat and set aside. Stir the mushroom mixture into the reduced cream sauce along with any juices from the frying pan, then season. Will keep chilled for up to three days.

NORTH CROATIAN MUSHROOM PANCAKES (CREPES)

Steps:

• Melt butter in a pot and sauté finely sliced onion until soft.
• Add sliced mushrooms and sauté it in half closed pot. Season with pepper, salt, nutmeg and very finely minced garlic.
• Add meat stock and cook until stock evaporates.
• Put mushrooms aside to cool a bit.
• Add mixed 200g sour cream, parsley leaves and yolk into mushrooms.
• Stuff pancakes and form them into cigars.
• Put pancakes into buttered casserole pot only one layer. Cover with rest of sour cream and bake it on 200°C about 35 minutes. Serve hot.