Simple mushroom patties
Simple mushroom pancakes are a great way to use up fresh wild mushrooms. The sautéed mushrooms are mixed with parsley into a light pancake batter and the little pancakes are then fried until golden brown on both sides.
Ingredients · Servings 1 dose
- 500 g fresh forest mushrooms
- 1 handful fresh parsley leaves
- Dough:
- 1 egg
- 400 ml milk
- 7-8 tablespoons plain flour
- salt
- For frying:
- oil
Method · 40 min
- Clean and slice the mushrooms. Place them in a pan, add salt, add a little water and simmer gently. Then let them cool.
- Wash the parsley, dry it and chop it finely.
- Beat the eggs with milk and salt. Gradually add the flour and mix to form a smooth pancake batter.
- Stir the cooled mushrooms and chopped parsley into the dough.
- Heat the oil in a frying pan. Using a spoon, form small patties and fry them until golden brown on both sides.
- Ready-made patties can be served with tomato salad, for example.
