Mushrooms - a unique product that has no analogues. Almost everyone likes their taste and aroma. They are happy to include in the diet and gourmets, for whom the main thing in the dish is its organoleptic qualities, and supporters of healthy food, who believe that the food must necessarily be healthy and moderately high-calorie. Mushrooms and vegetarians are also respected, as well as fasting people. You can make a variety of dishes from them. Many housewives make of them filler for pies or pancakes. Mushroom filling for pancakes is prepared quickly and easily. There are many recipes for it, so everyone can choose the option that best suits their gastronomic preferences.
Cooking Features
Making stuffing for pancakes from mushrooms is easy. You just need to find a suitable recipe or come up with your own, given the compatibility of the products. To prepare the mushroom filler for pancakes according to your own recipe, it is also important to take into account a few important points, only then the result will meet the expectations of the chef.
- The filling can be made from any edible mushrooms, you just need to prepare them in accordance with their category. Most forest mushrooms require pre-boiling, and sometimes soaking. Immediately you can fry only white mushrooms, chanterelles, as well as oyster mushrooms and champignons available throughout the year. The most fragrant are pancakes stuffed with white mushrooms, but still most often it is made from champignons.
- Mushrooms go well with chicken, meat, cheese, all sorts of vegetables, especially with onions, carrots, cabbage and potatoes, as well as with cereals, among which buckwheat and rice are leading. All these products can be used for inclusion in the mushroom filling, but, naturally, not at the same time.
- Stuffed mushrooms do not roast long, only so that they slightly browned. The products that are inside during this time only have time to warm up. Therefore, all the ingredients that make up the mushroom filling must first be heat treated, brought to readiness.
- The finer the products will be sliced, the more tender and noble will be the taste of pancakes made with it. However, to bring it to the state of pate is not worth it: mushrooms are tastier when cut into pieces, and not crushed to a state of mashed potatoes.
- Usually, fresh or frozen mushrooms are used to prepare the mushroom filling, however, dried and canned products are allowed for this purpose. Canned mushrooms are washed and dried before use, dried dried up in cool water, so that they have time to return the original volume.
There are many recipes for mushroom stuffing for pancakes. The technology of its preparation may be different. In order to avoid mistakes, it makes sense to adhere to the recommendations accompanying the selected recipe or similar to the one you came up with yourself.
Simple recipe for mushroom pancake filling
Composition:
- mushrooms (any) - 0, 5 kg;
- onions - 0, 25 kg;
- creamy or refined vegetable oil - how much will go;
- salt, spices - to taste.
Method of preparation:
- Prepare the mushrooms by washing and brushing, drying them with a napkin. If necessary, soak them in water, boil until cooked (as a rule, it is necessary for mushrooms of the second category).
- Slice the mushrooms into small pieces of arbitrary shape.
- Free the onions from the peel, cut it into small cubes.
- In a deep frying pan, melt butter or heat the vegetable. Put the mushrooms and onions in it. Fry them until the excess liquid released from the mushrooms evaporates.
It remains to wait until the filling has cooled slightly, and use it for its intended purpose.
Wild mushroom stuffing with egg
Composition:
- boiled forest mushrooms - 0, 25 kg;
- carrots - 0, 25 kg;
- onions - 100 g;
- chicken egg - 4 pcs .;
- sour cream or mayonnaise - 20-40 ml;
- refined vegetable oil - how much will go;
- salt, seasonings - to taste.
Method of preparation:
- Prepare the mushrooms according to their category, boil for 20 minutes in salted water.
- Drain, cool the mushrooms and let them dry a little.
- Cut the mushrooms into pieces and fry them in vegetable oil for 10-15 minutes, transfer them to a bowl.
- Wash and peel the vegetables.
- Grind carrots on a coarse grater. Onions cut into thin half-rings or quarters of rings.
- Heat the oil in a clean skillet, put the onion in it. After 2-3 minutes, add the carrots. Fry the vegetables until soft, then shift them to the mushrooms.
- Boil eggs hard, cool, peel, cut into small cubes, add to the rest of the ingredients.
- Pickle and pepper the stuffing, add a little sour cream or mayonnaise, mix.
The filling made according to this recipe is nourishing, tasty and fragrant. The pancakes filled with it will surely please everyone who tastes them.
Mushroom filling with potatoes for pancakes
Composition:
- potatoes - 0, 3 kg;
- champignons - 0, 2 kg;
- onions - 100 g;
- salt, pepper - to taste;
- refined vegetable oil - how much will go.
Method of preparation:
- Wash and peel the potatoes. Coarsely chop it, put it in a pan, put it on a fire.
- After boiling water in a saucepan, remove the foam, add salt, reduce heat. Boil the potatoes until soft.
- Drain. Put the potatoes in a bowl and mash with a crush.
- Wash mushrooms, dry with a napkin, cut into small cubes. It is not worth to shred much, because the mushrooms will be fried.
- Onion, freeing from the husk, cut into small cubes.
- Heat the oil in a pan, put the onion and mushrooms in it. Fry them until the liquid evaporates from the mushrooms when heated.
- Transfer the mushrooms to mashed potatoes, mix thoroughly.
Pancakes with potato and mushroom filling are nourishing and juicy, relatively inexpensive. If you bake pancakes from dough without adding milk and eggs, then with this filling you can even eat them in the post.
Stuffing for pancakes from mushrooms with cheese
Composition:
- fresh champignons - 0, 3 kg;
- hard cheese - 0, 2 kg;
- onions - 100 g;
- butter - 40 g;
- salt, seasonings - to taste.
Method of preparation:
- Wash the mushrooms, blot them with napkins, cut into strips.
- Onion, freeing from the husk, cut into thin quarters of rings.
- Chop cheese on a coarse grater.
- In a skillet, melt butter, put onions and mushrooms in it, fry them until ready. Salt and season.
- Allow the mushrooms to cool slightly, then mix them with the chopped cheese and use as a filling for pancakes.
During roasting pancakes filled with such stuffing in a pan or baking them in the oven, the cheese will melt, making the filling homogeneous and even more tasty. Such an exquisite dish is not ashamed to put even on the holiday table.
Mushroom fillings for pancakes can be cooked according to different recipes. They differ in the composition and method of heat treatment of products, but almost all prepare quickly and do not require great culinary skill. The choice of option depends on the culinary preferences of the culinary specialist and the availability of certain ingredients in the house.
