Mushroom Stuffed Pancakes  a great savoury brekfast or supper made in minutes.

Ingredients

Basic Pancake BatterMushroom Stuffed Pancakes

For the Filling

50g butter, chopped
1 small brown onion, thinly sliced
1 garlic clove, crushed
2 teaspoons fresh thyme leaves
200g Swiss brown mushrooms, thinly sliced
200g portobello mushrooms, thinly sliced
200g cup mushrooms, thinly sliced
1/4 cup chopped fresh flat-leaf parsley leaves

Method

Prepare the pancakes as in the recipe then keep warm in the oven

Melt the butter in large frying pan over high heat.

Add the onion.

Cook, stirring all the time for 3 to 4 minutes or until tender.

Add garlic, thyme and mushrooms.

Cook, stirring, for a further 5 to 7 minutes or until mushrooms are browned and tender.

Add parsley and stir well

Stuff the pancakes with the mixture and serve either alone or with a salad

 

 

 

 

 

 

 

 

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{February 10, 2012} {Tags: , , , }