Pancakes with mushroom filling - simple and very tasty options
Pancakes
Valentina Kolesnikova 01/26/2020 (Updated: 05/21/2020) 14304 No comments
My family really loves pancakes with mushroom filling . It doesn’t matter which ones, as long as they are there. And here I have to turn on my imagination to the fullest and come up with a wide variety of options.
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- Filling for pancakes with champignons
- Chicken and mushroom pancake filling
- From minced meat and mushrooms
- With mushrooms and hard cheese
- With mushrooms and soft cream cheese
- With mushrooms and egg
- From wild mushrooms and rice
Filling for pancakes with champignons
This is perhaps the most versatile pancake filling! They go perfectly with any mushrooms: fried, canned, salted, dried, frozen.
For example, I often put mushrooms in the filling, which I cover for the winter. I rinse them from brine, cut them into small cubes, add a little oil, an onion and wrap them in a pancake.
But most often I use champignons! I try to buy ones that are not too large and not too small, so that they are juicy and aromatic. In my opinion, they are suitable for absolutely all dishes, except perhaps for desserts!
Here's my recipe to try:
- 500 gr. champignons;
- 2 onions;
- 0.5 tsp. salt;
- 0.3 tsp. ground black pepper;
- allspice ground pepper to taste;
- sunflower oil for frying.
Cut the onion into cubes and fry over medium heat until it becomes transparent.
Add sliced mushrooms, salt and pepper to it. Fry until all the liquid has evaporated. Cool.
These pancakes can be served with hot broth or soup. It will be unusual and very tasty! Try it! Maybe you will really like this version of the meal. You can also bake them in the oven and then make an excellent hot dish, or serve as a side dish for meat or fish.
Dough for empanadas
Pour the milk into the pan, it’s cold from the refrigerator, so you need to heat it a little on the stove until it’s warm so that the flour dissolves well. Beat the eggs, add salt and sugar, stir with a whisk until the spices dissolve.
Add flour immediately and stir with a whisk until the dough is smooth and there are no lumps.
Lastly, pour in the vegetable oil, it is needed so that the pancakes do not burn when frying, mix. The dough should turn out like rare sour cream; it flows easily from the ladle.
Frying pancakes in a frying pan
Now we take a frying pan, preferably with a non-stick coating, grease it with vegetable oil only the first time, and the next times we will fry it in a dry frying pan. Warm it up well and pour a ladle of dough, tilt the pan in different directions so that the dough lies evenly. Fry on one side over medium heat for about 2 minutes. As soon as we see that the ends of the pancakes have begun to dry out and the top has become dense, we can take a spatula and turn it over to the other side; I sometimes turn it over with my hands.
Fry on the other side for literally 20-30 seconds and transfer to a dish. If you are preparing an appetizer without filling, be sure to grease them with butter, this will make them much tastier.
This is the stack of pancakes we got.
Preparing the filling
I usually fry pancakes and immediately make the filling so as not to waste time. Finely chop the pork, wash the champignons and cut into small pieces, finely chop the onion. Place all the products in a hot frying pan with vegetable oil, season with salt and spices to taste and fry for 15 minutes until cooked. Leave until cool.
Place the meat and mushrooms on a cutting board and chop finely. You can grind it in a blender, but not very finely.
Grease the pancake with mayonnaise and add the filling. Fold it in half and in half again.
How to submit
To prevent the pancake from falling apart and to be tasty when serving, fry it in a dry frying pan for about 1 minute on each side.
Serve hot pancakes to the table, optionally with sour cream or cheese sauce. You can decorate with a sprig of greenery. Bon appetit!
Chicken and mushroom pancake filling
Chicken meat will give pancakes an incredible taste. My family gobbles up these pancakes with a huge appetite. As my husband says: “Meat, it’s meat!” And since everyone in my family is a meat eater, I have no choice but to cook just such pancakes.
Although there is nothing special about it, I am sure it will surprise you with its amazing taste and will definitely become your favorite. If you don't like breast meat too much, you can take the meat from the thighs. It is juicier and not as dry as breast meat.
And in general, you can take absolutely any meat. The filling is especially tasty with pork. Although this is not very healthy, I still often spoil my family with such pancakes.
But now I suggest you try this recipe:
- 500 gr. chicken breast or chicken fillet;
- 250 gr. champignons;
- 250 ml. liquid cream;
- 200 gr. hard cheese (Dutch, Russian);
- vegetable oil for frying;
- salt, pepper to taste.
Cut the chicken breast or fillet into small thin pieces. The pieces should not be large, but not too small, so that they remain juicy when fried. Cut the champignons into thin slices.
Heat a frying pan over medium heat. Add a small amount of vegetable oil. Add chicken pieces and fry for 5 minutes, stirring occasionally. Add chopped mushrooms.
Fry with meat for another 7 minutes. Add salt and pepper. I put less than 1 tsp of salt, about 0.5 tsp of ground black pepper, and you rely on your taste. You can also add different seasonings, it will be even tastier and more aromatic.
Pour in the cream, stir, bring to a boil. The cream should thicken. 2-3 minutes will be enough for this. There is no need to boil longer, as the cream may curdle and the filling will be dry. If there is no cream, then it can be replaced with sour cream. And absolutely any will do.
Stir again and let cool.
Grate hard cheese on a coarse grater. Add it to the mushroom mixture and stir. Any cheese will also work, as long as it melts.
As you can see, it’s nothing complicated, but what a delicious result!
From minced meat and mushrooms
What’s surprising is that when you make the filling from minced meat, and not from pieces of meat, the taste is completely different. It seems like the same chicken, pork or beef, but the taste of minced meat and fried fillet will be completely different.
Personally, I like the minced meat filling better. It turns out juicy, tender, aromatic. By the way, here is her recipe, which I have been using for many years. You can use the minced meat that you like best. It can be made from one type of meat, or you can add chicken, pork and beef in equal proportions.
Here's my recipe:
- 500 gr. champignons;
- 2 medium onions;
- 500 gr. minced pork, beef or chicken;
- ground black pepper to taste;
- vegetable oil for frying.
Fry the minced meat in vegetable oil over medium heat. Halfway through frying, add salt and pepper to the minced meat.
Cut the mushrooms into thin slices. Cut the onion into small cubes. Fry in vegetable oil until light golden brown.
Sprinkle mushrooms on top and add salt. Fry, stirring until done. Add them to the prepared minced meat, mix everything.
With mushrooms and hard cheese
Here is another universal product that will add a special, thick, rich aroma and taste to any dish. It's cheese! My friend even manages to make candy out of it! By the way, you should definitely take the recipe from her!
Be sure to prepare incredibly delicious pancakes with mushrooms and cheese! The bright taste of melted cheese will definitely please your family and friends.
You will need:
- 1 large onion;
- 500 gr. champignons;
- 150 gr. hard cheese;
- 2 tbsp. l. flour;
- salt to taste;
- parsley.
Cut the onion into cubes. Cut the champignons into thin slices. Stir-fry until fully cooked.
Finally add milk and stir. Add 2 tbsp. l. flour to make a thick white sauce. Let cool, add parsley.
Grate hard cheese on a coarse grater.
Place fried champignons in the middle of the pancake, sprinkle grated cheese on top, and wrap the pancake.
It turns out very tasty!
With mushrooms and soft cream cheese
I love soft cream cheese such as processed “Yantar” or curd “Mascarpone”. You can definitely use it to make fillings even for sweet pancakes. I especially like pancakes with salty cheese and fresh juicy herbs.
- 400 gr. champignons;
- 1 medium onion;
- 150 gr. cream cheese;
- 2 tbsp. l. chopped parsley;
- vegetable oil for frying.
Dice the onion. Fry in vegetable oil until it becomes transparent. Add mushrooms cut into pieces. Mix.
Fry until cooked until the moisture has completely evaporated. Without cooling, transfer the fried mushrooms to a bowl. Add parsley and cream cheese. Mix everything thoroughly.
The cheese melts and you get a delicate, flavorful cheese sauce that is very refreshing for the juicy, fresh green onions.
All is ready! Now all that remains is to fill the baked pancakes with juicy minced meat.
Secrets of making delicious pancakes
There are several rules for preparing pancakes:
Natalia Oleynikova
I love to cook delicious and interesting dishes.
Ask a Question
If you have any questions, feel free to ask me in the comments. I will be happy to answer everyone!
- For 1 pancake, take 1 medium tablespoon of flour;
- 1 egg for 10 pancakes (if you need to add 2 more);
- for 6-8 pancakes you take ¾ glass of milk (depending on the size of the egg);
- pancake batter should have a thick creamy consistency;
- place 2 tablespoons of filling on each pancake;
- the pan in which the pancakes are fried should be used only for this purpose (then they will not stick)
- Once cooked, the filled pancakes can be cut into pieces, rolled in egg and breadcrumbs, and then fried in olive oil to make croquettes.
- vegetable oil can also be added directly to the dough, then you should not fry in a frying pan with oil.
With mushrooms and egg
You will really like this delicious and simple recipe for making stuffing with mushrooms and eggs. It is very simple to prepare and it turns out very tasty and nutritious.
- 5 pieces. eggs;
- 1 head of onion and several feathers of green onions;
- 400 gr. butter mushrooms, honey mushrooms, chanterelles or oyster mushrooms;
- salt, pepper to taste;
- sunflower oil for frying.
Cut butter mushrooms, oyster mushrooms or honey mushrooms into cubes, and finely chop the onion. Fry everything together until done. At the end add salt and pepper. Cool.
Finely chop the hard-boiled eggs and green onions. Mix them with fried mushrooms.
The filling turns out very tasty, and it is perfect for both regular pancakes and bag-shaped pancakes.
Description of preparation:
This is my mom's recipe.
Every time she asked which pancakes to make—pancakes with meat and mushrooms or pancakes with jam—I chose the first. These pancakes take a little longer and are more difficult to prepare, but they turn out more tasty and satisfying. Everyone likes these pancakes - men, women (at least me), and children, so the dish is good for those times when you need to feed the whole family in one fell swoop. Purpose: For lunch / For dinner / For a festive table / Maslenitsa Main ingredient: Meat / Mushrooms / Minced meat Dish: Baked goods / Pancakes / Stuffed Geography of cuisine: Russian cuisine / Ukrainian
