Mushroom pancakes (hallgarten)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pancakes; see recipe | ||
| Butter | ||
| 1 | large | Onion; finely chopped |
| 4 | cups | Chopped mushrooms OR 16-oz mushrooms; chopped |
| 2 | tablespoons | Pimientos; finely chopped |
| ⅝ | cup | Sour cream |
| Salt and pepper | ||
| Melted butter | ||
| Sour cream; optional topping | ||
Directions
Make pan cakes. Melt the butter, add the onion and cook until it has softened but not browned. Add the mushrooms and cook until soft. Drain off excess liquid. Mix in the pimientos, sour cream, salt and pepper. Put a spoonful of the mixture onto each pancake on the cooked side. Roll up the pancakes, tucking in the edges. Place the rolled pancakes in a buttered oven dish, drizzle a little melted butter over top. Warm through in the oven at for 25 minutes. Serve with more sour cream if desired.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Notes: Set oven: 180C / 350F / Gas 4 Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 14, 1998
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