Wild Mushroom Pancakes Recipes

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WILD MUSHROOM PANCAKES



Wild Mushroom Pancakes image

This recipe is based on one from Clarissa Dickson Wright's and Jennifer Paterson's book, Cooking with the Two Fat Ladies. The intro says, "When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes." Prep time doesn't include the batter's 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!

Provided by mersaydees

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 cups self-rising flour
2 eggs
7/8 cup milk
salt
fresh ground pepper
3/4 lb fresh wild mushroom
4 tablespoons butter
oil

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.

MUSHROOM PANCAKES



Mushroom Pancakes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 cup chopped white mushrooms
1/2 cup chopped chanterelle mushrooms
1 teaspoon vegetable oil, plus more for cooking pancakes
2 cups all-purpose flour
2 eggs, beaten
1 teaspoon fresh chopped thyme leaves
6 fresh basil leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

NORTH CROATIAN MUSHROOM PANCAKES (CREPES)



North Croatian Mushroom Pancakes (Crepes) image

This is typical Northern Croatian supper. It is possible to mix mushrooms, especially with wild mushrooms. I did not give pancake recipe, everyone knows how to make them, and these pancakes are ordinary, simple THIN pancakes. This is the recipe using 12 to 15 pancakes.

Provided by nitko

Categories     Breakfast

Time 1h20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 13

1 tablespoon oil
50 g butter
100 g onions
300 g mushrooms (cultivated, white)
20 g flour
1/4 teaspoon nutmeg
1 garlic clove
25 g parsley
400 g sour cream
1 egg (yolk)
100 ml stock (meat)
salt
pepper

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.

Nutrition Facts : Calories 366.2, Fat 34, SaturatedFat 18.4, Cholesterol 123.1, Sodium 190.6, Carbohydrate 11.4, Fiber 1.3, Sugar 5.6, Protein 6.3

WILD RICE PANCAKES



Wild Rice Pancakes image

This recipe is a traditional favorite in Minnesota, where wild rice is widely harvested. These fritter-like pancakes are great for brunch or even a light supper.

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/2 pound fresh mushrooms, sliced
1/2 cup chopped green onions
2 tablespoons butter
2 cups cooked wild rice
1/3 cup whole milk
3 large eggs, lightly beaten
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Canola oil

Steps:

  • In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl; cool. Stir in the rice, milk and eggs. Combine flour, baking powder and salt; gradually stir into rice mixture just until combined. , Heat 2 tablespoons oil in the same skillet over medium heat. Drop batter by 2 tablespoons into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.,

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 274mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

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