Pancakes with mushroom cream

Name: Pancakes with mushroom cream
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 30 g dried porcini; 4 Eggs (size M); 250 ml Milk; 200 g + 2 tablespoons flour (30-40 g); 2 medium-sized onions; 1 kg Mushrooms (white or rosé); 5 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/8 l Vegetable broth (instant); 250 g Whipped cream; 1/2 bunch Parsley; 125 g grated medieval Gouda cheese; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

30 g dried porcini
4 Eggs (size M)
250 ml Milk
200 g + 2 tablespoons flour (30-40 g)
2 medium-sized onions
1 kg Mushrooms (white or rosé)
5 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/8 l Vegetable broth (instant)
250 g Whipped cream
1/2 bunch Parsley
125 g grated medieval Gouda cheese
7-10 Tbsp Grease

Directions

1
Wash dried porcini briefly in cold water, drain and soak in 300 ml hot water for about 20 minutes. Mix eggs, milk and 1/4 litre water and gradually add 200 g flour. Cover the pancake batter and let it rest for about 30 minutes. In the meantime peel and chop the onions. Clean and slice the mushrooms. Drain porcini mushrooms on a sieve, collect soaking water and cut the mushrooms into fine strips.
2
Heat 2 tablespoons of fat in a pan. Brown the onions in it. Add the mushrooms and fry vigorously while turning until all the liquid has evaporated. Add porcini mushrooms and fry briefly. Season with salt and pepper. Dust with 3 tablespoons of flour and sauté briefly. Deglaze with broth, soaking water and cream. Bring to the boil and simmer for about 2 minutes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing. Stir parsley into the mushroom cream and season with salt and pepper. Set aside. Heat the remaining fat in portions in a coated pan (approx. 20 cm Ø).
3
Deglaze with broth, soaking water and cream. Bring to the boil and simmer for about 2 minutes. Wash parsley, dab dry and cut into fine strips, except for a little bit for garnishing. Stir parsley into the mushroom cream and season with salt and pepper. Set aside. Heat the remaining fat in portions in a coated pan (approx. 20 cm Ø). Bake 8 thin golden brown pancakes from the dough one after the other. Spread 3/4 mushroom cream on the pancakes, roll them up and put them in a greased casserole dish. Spread the rest of the mushroom cream on top. Sprinkle with cheese. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve garnished with parsley
4
Bake 8 thin golden brown pancakes from the dough one after the other. Spread 3/4 mushroom cream on the pancakes, roll them up and put them in a greased casserole dish. Spread the rest of the mushroom cream on top. Sprinkle with cheese. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Serve garnished with parsley
5
With 6 people: