Pancakes with herb cream and oyster mushrooms (vegan)

Name: Pancakes with herb cream and oyster mushrooms (vegan)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Wholemeal wheat flour; 20 g Sugar; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp ground cumin; 500 g Oyster mushrooms; 150 g cherry tomatoes; 35 g Cornmeal; 250 ml Vegetable broth; 4 Stem(s) Basil; 5 Stem(s) Oregano; 3 Stem(s) Parsley; 3-4 Tbsp Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Wholemeal wheat flour
20 g Sugar
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp ground cumin
500 g Oyster mushrooms
150 g cherry tomatoes
35 g Cornmeal
250 ml Vegetable broth
4 Stem(s) Basil
5 Stem(s) Oregano
3 Stem(s) Parsley
3-4 Tbsp Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Oil

Directions

1
Put flour, sugar, 400 ml water and 1 tablespoon sunflower oil in a bowl and mix with a whisk to a smooth dough. Season the dough with some salt and cumin and let it rest for about 30 minutes.
2
Clean the mushrooms and cut into wide strips. Wash and quarter the tomatoes. Mix corn flour and vegetable stock and bring to the boil while stirring. Wash basil, oregano and parsley, shake dry, remove leaves and chop coarsely.
3
Puree the corn porridge, about 3/4 of the chopped herbs and olive oil very finely and season to taste with salt and pepper.
4
Heat the pan (approx. 20 cm Ø) and spread a thin layer of oil on it. Fry approx. 8 pancakes from the batter for 2-3 minutes, turning them over, remove from the pan and keep warm. Always brush the pan with oil before doing so.
5
Heat 1 tablespoon of sunflower oil in 2 pans. Spread the mushrooms on the pans, fry for about 4 minutes and season with salt and pepper. Add the tomatoes about 1 minute before the end of the cooking time. Puree the herb cream again briefly, then spread it in the middle of the pancakes.
6
Add the mushroom mixture and sprinkle with other herbs.