Pancakes with mushroom filling, baked in cream sauce – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. Portobello young champignons, chopped
- 2 tbsp. mushrooms crimini, chopped
- 2 tbsp. chopped oyster mushrooms
- 3 tbsp. l (45 gr.) Butter
- 1/4 Art. chopped white onion heads
- 3 cloves of garlic, chopped
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 6 ready-made pancakes
- 420 ml. mushroom cream soup
- 1/2 tbsp. grated mozzarella
Recipes with similar ingredients: pancakes, portobello mushrooms, mushrooms crimini, oyster mushrooms, mozzarella cheese, thyme, rosemary
Recipe preparation:
- Preheat the oven to 170 ° C. Heat resistant baking dish sprinkle with non-stick cooking spray.
- In a large heavy saucepan, heat the butter on moderately high fire. Add onion, garlic and cook until tender. flavor for about 2 minutes. Add portobello, crimini and champignon oyster mushroom, thyme with rosemary and cook for about 4 minutes. to softness mushrooms. Salt and pepper.
- Divide the mushroom mixture evenly between the pancakes. Every damn roll like a burrito. Transfer to the prepared form. From above add some mushroom cream soup to cover each pancake. Cover with foil and bake for 40 minutes.
- Remove the mold and turn on the grill in the oven. Sprinkle pancakes mozzarella and bake until golden crisp for about 3 minutes. Allow to cool for 10 minutes before serving.
