Pancakes with mushrooms - 6 recipes for stuffed pancakes with mushroom filling

Mushrooms are a unique product that has no analogues. Almost everyone likes their taste and aroma. They are gladly included in the diet by gourmets, for whom the most important thing in a dish is its organoleptic qualities, and by supporters of a healthy diet, who believe that food must be healthy and moderately high in calories. Vegetarians, as well as people who fast, treat mushrooms with respect. You can make a variety of dishes from them. Many housewives use them as a filling for pies or pancakes. Mushroom filling for pancakes is prepared quickly and easily. There are many recipes for it, so everyone can choose an option that best suits their gastronomic preferences.

Stuffed pancakes with mushrooms and cheese

According to this recipe, the suncakes are soft and tender with a crumbly filling. And with a beautiful presentation, they will not only satisfy your hunger, but also provide aesthetic pleasure from food.

I baked thin custard pancakes in advance using milk and kefir. They wrap very well, they can be stuffed and served with a variety of tasty treats and sauces.

I take a small amount of food, if you need to prepare more, increase the amount proportionally.

Ingredients:

• ready-made pancakes - 6 pcs.
• oyster mushrooms – 300 g
• carrots - 1 pc.
• onion - 1 pc.
• hard cheese - 60 g
• salt, ground black pepper - to taste
• vegetable oil - 1 tbsp. l.

Preparation:

1. Cut the onion into thin strips, grate the carrots on a fine grater. Place both products in a heated frying pan with a small amount of vegetable oil.

2. Stirring, fry for 3-4 minutes.

3. Wash the mushrooms under running water in a colander and cut them into small cubes and place them in a frying pan. Simmer over low heat for 10-15 minutes until cooked.

1 serving option. Cool the finished mixture, mix with grated cheese and place in pancake baskets.

2nd delivery option. Fill the baskets, pour a cap of cheese on top and place in the oven for 3-5 minutes. Let's serve.

Filling for pancakes with champignons and cheese

Compound:

• fresh champignons – 0.3 kg;
• hard cheese – 0.2 kg;
• onions – 100 g;
• butter – 40 g;
• salt, seasonings - to taste.

Cooking method:

• Wash the mushrooms, pat them dry with napkins, and cut into strips.
• Remove the skins from the onion and cut it into thin quarter rings.
• Grind the cheese on a coarse grater.
• Melt the butter in a saucepan, add onions and mushrooms, fry them until tender. Add salt and season.
• Let the mushrooms cool slightly, then mix them with shredded cheese and use them as a filling for pancakes.

Homemade mushroom filling recipe for pancakes

This is the simplest recipe for a delicious classic filling. It is prepared from just two ingredients: any mushrooms and onions.

Pancakes with champignons and onions in a frying pan

We will need:

• champignons – 150 g
• onions - 1 onion
• vegetable oil - for frying
• salt, pepper - to taste

Fry finely chopped onion with mushroom cubes in a small amount of oil for 7-10 minutes.

Place the cooled filling and wrap it in any way. Fry stuffed pancakes with mushrooms and fried onions in a frying pan on both sides until golden crisp.

They are so delicious, piping hot, they just melt in your mouth...

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.

Video on how to prepare pancake bags with chicken and champignons

You won’t surprise anyone with ordinary pancakes now, but how do you like julienne in bags? This dish with an unusual presentation will take its rightful place on the festive table, and guests will appreciate your efforts.

Ingredients:

for pancakes:

• 1 cup flour
• 300 ml milk
• 2 eggs
• 1 tbsp. spoon of sugar

For filling:

• 150 g champignons
• 2 chicken breasts
• 1 onion
• green onion feathers
• 1/3 cup cream
• 80 g soft cheese
• 0.5 tbsp. spoons of curry
• salt pepper

Preparation:

The filling for pancakes can be made from a variety of mushrooms, it all depends on the preferences of your family and the season of the year.

Serve the bags as an appetizer, or as a main course, or simply with hot sweet tea.

The best recipes for pancakes stuffed with mushrooms

The ability to cook pancakes was valued in ancient times. But modern housewives, despite all the variety of kitchen appliances, do not always have experience in preparing pancakes. The recipes below will help correct this oversight - the pancakes they make are especially juicy and quite thin, but at the same time flexible for the filling.

Recipe for thin pancakes stuffed with mushroom filling

Thin pancakes with mushroom filling are a real find for any housewife. They can easily feed both children and adults. It is the thin layer of dough in which the filling is wrapped that gives the pancakes their zest.

Ingredients:

• about 300 grams of premium wheat flour;
• 700 milliliters of milk;
• chicken eggs - 3 pieces;
• one and a half teaspoons of salt;
• 1.5 tablespoons of granulated sugar;
• 700 grams of mushrooms;
• 3 pieces of onions;
• half a glass of olive oil.

The algorithm for preparing such pancakes is simple:

1. The most convenient way to mix pancake dough is to use a mixer. You need to drive eggs into its thicket, add less than half a teaspoon of salt and milk. Mix at low speed. Add 300 grams of flour, mix and remove any stuck dough from the sides of the bowl. Pour in the remaining milk and knead the batter. Set it aside for the flour to swell.
2. Prepare the mushroom filling. Peel the onions and cut into small cubes. Wash the mushrooms or, if they are champignons, wipe them with a soft sponge. Cut into small pieces with a sharp knife.
3. In a bowl with high sides and a thick bottom, fry the onions and mushrooms until translucent. Sprinkle with salt and pepper, simmer until tender over low heat.
4. Mix the dough with a mixer for about two minutes, strain through a fine sieve. Add three tablespoons of any vegetable oil and start baking. Grease a frying pan with fat or oil, bake thin pancakes, browning them on one side. From the specified amount of ingredients, on average, about twenty pancakes with a diameter of 25 centimeters are obtained.
5. Place the finished pancakes on a wide plate and coat each one with butter. Place a little filling in the middle of each and roll up. Fry each pancake, seam side down, in a dry frying pan.

Thin pancakes stuffed with mushroom filling

How to cook pancakes with mushrooms and onions

To prepare pancakes stuffed with mushrooms and onions you need:

• about 1 liter of milk;
• 5 chicken eggs;
• a quarter teaspoon of soda;
• a pinch of table salt;
• 6 tablespoons oil;
• half a kilogram of flour;
• 250 grams of dried porcini mushrooms;
• 1 onion;
• 2 tablespoons butter;
• ground black pepper.

Let's start cooking:

1. Heat the milk in a small enamel saucepan, but do not let it boil. Add salt and sugar to taste, beat in soda and eggs. Stir until smooth and add vegetable oil. Beat the mass and add in small portions the flour, passed through a sieve and saturated with oxygen.
2. Knead a liquid but viscous dough. Its structure should resemble liquid sour cream or cream.
3. Grease a frying pan with vegetable oil and pour in the dough in small portions, thereby preparing the pancakes. Bake pancakes until the dough is gone.
4. Prepare the filling. Soak dried porcini mushrooms in water, then boil with salt and drain in a colander. Fry the onion in a frying pan, season with your favorite spices. Add chopped mushrooms and fry for about five minutes.
5. Fill the pancakes with mushrooms and leave to sit for a little over five minutes. Serve hot.

Pancakes with mushrooms and onions

Recipe for hearty pancakes with champignons and cheese

From the specified amount of ingredients you get thin pancakes with a juicy filling of mushrooms, cheese and chicken. Cheese lovers can diversify the recipe by adding several varieties of this product.

• 800 milliliters of milk;
• 5 tablespoons flour;
• 4 tablespoons of vegetable oil;
• half a tablespoon of granulated sugar;
• 5 chicken eggs;
• 0.5 kilograms of chicken fillet;
• 500 grams of champignons;
• 300 grams of cheese;
• 1 onion;
• 1 bunch of greens;
• 50 grams of butter.

Cooking steps:

1. Finely chop the onion, rinse the chicken fillet and put it through a blender or food processor. Mix onions and chicken, season with spices and herbs to taste, stir.
2. Place the mixture in a frying pan and fry over medium heat until a crust appears.
3. Wipe the champignons with a damp cloth and cut into thin slices. Simmer them over low heat, add salt.
4. Grate one or more types of cheese on a coarse grater. Wash the greens and chop coarsely.
5. Combine meat, mushrooms and cheese, stir until smooth.
6. In a separate container, mix milk with eggs, sugar and salt. Add half the flour, mix, and then add the rest. Fry pancakes in a frying pan with a thick bottom. Fill each pancake with filling.

Pancakes with mushrooms and cheese

Appetizing pancakes with mushrooms in cream

This dish gives a stunning taste effect with minimal costs for purchasing ingredients. The result is the most delicate pancakes with thin dough and juicy filling in spicy cream.

To prepare pancakes you will need:

• 3 chicken eggs;
• half a teaspoon of salt;
• 500 milliliters of pasteurized milk;
• 1 cup heavy cream;
• 2 cups of flour;
• sunflower oil for frying.

For filling:

• 600 grams of wild mushrooms;
• 400 milliliters of heavy cream;
• 1 onion;
• 2 cloves of garlic;
• greenery;
• butter.

Melt a piece of butter in a hot frying pan, add finely chopped onion and garlic to it. The vegetables should become transparent. Slice the mushrooms into thin slices and add to the onion. Fry until golden brown. Reduce heat, add cream and simmer on low heat for several minutes. Season with salt and spices.

Prepare pancakes by mixing all ingredients. The dough should be moderately liquid, then viscous - this makes it easier to fry.

Fill the pancakes and serve hot.

Pancakes with mushrooms in cream

Recipe for Russian pancakes with mushrooms and cabbage

To prepare this dish you will need the following ingredients:

• 300-350 g cabbage;
• 6 tablespoons of oil (preferably olive);
• 1 cup flour;
• 150-170 grams of granulated sugar;
• 200-230 g of fresh champignons;
• 1 medium sized onion;
• 0.5 liters of milk;
• 2 eggs;
• salt to taste.

A simple recipe for pancakes with wild mushrooms and eggs

The recipe for making the filling is so simple that even a young housewife can handle it.

Required Products:

• suns - 5 pcs.
• chicken egg - 2 pcs.
• onion - 1 pc.
• boletus - 300 g
• vegetable oil - 1 tbsp. spoon
• salt and pepper - to taste
• any greens

We start by frying the onions. Squeeze the thawed boiled mushrooms from the liquid, chop if necessary, and add to the onion. Bring to readiness, simmering under the lid for 10-15 minutes.

Cool the onion-mushroom mixture and combine with hard-boiled, chopped eggs. Place one tablespoon of filling on the pancakes and wrap in an envelope.

Cooking features

• The filling can be made from any edible mushrooms, you just need to prepare them in accordance with their category. Most wild mushrooms require pre-boiling and sometimes soaking. You can immediately fry only porcini mushrooms, chanterelles, as well as oyster mushrooms and champignons, which are available throughout the year. The most flavorful pancakes are filled with porcini mushrooms, but most often it is made from champignons.
• Mushrooms go well with chicken, meat, cheese, all kinds of vegetables, especially onions, carrots, cabbage and potatoes, as well as with cereals, among which buckwheat and rice are the leaders. All of these products can be used for inclusion in the mushroom filling, but, of course, not at the same time.
• The stuffed mushrooms are fried briefly, just until they are lightly browned. During this time, the food inside only has time to warm up. Therefore, all ingredients included in the mushroom filling must first be subjected to heat treatment, bringing it to readiness.
• The finer the food is chopped, the more tender and noble the taste of pancakes prepared with it will be. However, it is not worth bringing it to the state of pate: mushrooms taste better when cut into pieces, rather than crushed to a puree.
• Usually, fresh or frozen mushrooms are used to prepare the mushroom filling, but dried and canned products can be used for this purpose. Canned mushrooms are washed and dried before use; dried mushrooms are soaked in cool water so that they have time to return to their original volume.

How to beautifully decorate and serve pancakes?

It’s not enough to prepare a dish, you also need to be able to decorate it beautifully. I think that every housewife has her own favorite tricks for serving pancakes. As an advice, I offer 6 ways to serve and fill with any filling, including mushrooms.

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Pancakes with vegetarian mushroom and potato filling

Unusual but very tasty filling.

Recipe ingredients:

• oil – 50 ml;
• eggs – 3 pcs.;
• salt – ½ tsp;
• fine crystalline sugar - 4 tbsp. l. with a slide;
• flour – 1.5 cups;
• potato tubers – 600 g;
• any mushrooms – 500 g;
• onions – 2 heads;
• warmed milk – 0.5 l.

Cooking time: 45 minutes.

Calorie content per 100 g: 114 kcal.

Cooking technology:

1. Beat the eggs into a saucepan, add sugar and salt and whisk everything vigorously with a whisk. Pour in half the milk and all the flour. Mix. Pour in the rest of the milk. Finally add oil. Wait 15 minutes;
2. During this time, prepare the filling: peel the potatoes. Place in a food bag, make several holes in it, add salt and place in the microwave oven for 11 minutes. Check readiness periodically;
3. Chop the onion and mushrooms, fry, adding spices and salt;
4. Prepared potatoes together with mushrooms in a meat grinder;
5. Bake thin pancakes from the dough;
6. Place the filling in the center and roll in any convenient way.

Assembling filled pancakes

Place the pancake on a plate and sprinkle with grated cheese (about 1 tablespoon of cheese).

Then distribute the mushrooms evenly, moving away from the edges, also 1 tablespoon.

Next we roll up the pancake with cheese and mushrooms, as I showed in the photo. This way the filling will never leak out of the pancakes, and the finished pancakes will be juicy.

Place the finished pancakes on a plate, seam side down, and do the same with all the pancakes that we fried. It turns out to be such a beautiful pyramid of pancakes. We put the finished pancakes in the refrigerator or freezer to wait for their finest hour at the table.

Selection and preparation of ingredients

To prepare the filling, you can use either fresh champignons or take a frozen product. When purchasing fresh mushrooms, you should carefully inspect each specimen to select clean and undamaged specimens. Many chefs advise not to wash mushrooms because they quickly absorb water and then lose their flavor when cooked . Clean champignons bought in a store can simply be cleaned of the top layer, but if dirt is visible on the caps or legs, the product should be washed.

Did you know? Pancakes can be found in most cuisines around the world that use flour. And they were probably the first flour products back in prehistoric times.

Stuffed pancakes are usually prepared without yeast, thin and elastic. It is best to fry them in a non-stick or thick-bottomed pan (cast iron or steel).