ReceptnaptárEgg Pancake with Stuffed Mushrooms
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Ingredients
Method
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- For the stuffed mushroom garnish, sauté the onion in oil until translucent, add the ground meat, season with salt and pepper, and fry for about 8-10 minutes, until cooked through.
- Remove from the heat, mix in the breadcrumbs and the egg, so the filling holds together.
- Stuff the mushroom caps with the meat filling, place on a buttered baking sheet, and bake at 180°C for 15-18 minutes (sprinkle with grated cheese in the last few minutes, if using).
- Meanwhile, beat the eggs thoroughly with the cream and a pinch of salt.
- Heat the butter or lard in a pan, pour in the egg mixture, and cook over medium heat, occasionally shaking the pan, so it cooks evenly.
- When only the top is slightly wet, roll up the pancake.
- Place on a plate, arrange the baked, stuffed mushroom caps alongside, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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