Juicy pancakes with mushroom filling will leave few people indifferent, and if served under Hollandaise sauce, it will be an original, refined and very tasty dish. Try it.
It is necessary
- -8 ready-made pancakes,
- -300 grams of champignons,
- -200 grams of oyster mushrooms,
- -2 onions,
- -2 cloves of garlic
- -2 tbsp. spoons of dill,
- -50 grams of butter.
- For Dutch sauce.
- -2 egg yolks,
- -0.5 Art. tablespoons of white wine vinegar,
- -2 tbsp. spoons of water
- -120 grams of ghee,
- -0.5 tsp white pepper,
- -salt to taste,
- -lemon juice to taste.
Instructions
Step 1
Bake pancakes according to your usual recipe.
Step 2
For the sauce: crush half a teaspoon of white pepper with a knife. Transfer the crushed peppers to a small bowl, cover with vinegar and water. Boil the resulting mixture by a third (one tablespoon of liquid will come out). Strain and cool.
Step 3
Add the yolks to the cooled mixture, mix well. Place a cup of yolks in a water bath. Boil the mixture for 10 minutes with constant stirring over low heat. Be careful not to curdle the yolks.
Step 4
Melt the ghee and, whisking constantly, pour it into the egg sauce. The oil should be added drop by drop, after which it can be poured in a thin stream. Then add lemon juice and salt to taste. The sauce is ready.
Step 5
Cut the peeled onions into small cubes. Fry the onions in butter until soft. Cut the champignons and oyster mushrooms into medium pieces and add to the onion. Fry the mushrooms until tender, then season with salt and pepper to taste.
Step 6
Chop the cloves of garlic (without garlic), chop the dill or any other fresh herbs. Add garlic and herbs to mushrooms and stir, remove from heat and cool slightly.
Step 7
Place a portion of the filling on the pancake and wrap it in a roll. Fry the mushroom-filled pancakes until golden brown, or simply reheat. Transfer the pancakes to a platter, pour over the sauce and serve.
