Mushrooms in the pocket

Last Updated on July 26, 2024

Pancake dough caps filled with mushroom and egg mixture with herbs. Wrapped in a triple wrapper and then fried in oil.

Ingredients:

Pancake batter: 6 tablespoons of flour 2 tablespoons 2 beaten eggs 2,5 dl milk breadcrumbs for coating adjika salt Fungus mixture: 200 g fresh mushrooms 2 tbsp chopped fresh parsley or other herbs 1 crushed garlic clove 1 pk of medium onion 1 pk eggplant smoked paprika pepper

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crushed cumin salt And further: oil for frying pancakes and ready-made pockets

Procedure:

1. Form the ingredients into a thick batter, as if for pancakes
2. Let stand for a while, then mix; thicken with flour if necessary
3. Heat a Teflon frying pan (diameter approx. 12 cm), brush lightly with oil and fry 4 patties
4. Fry the onion finely chopped in a little oil, add the mushrooms, garlic and cumin and sauté briefly
5. Season with pepper and salt and finally stir in the beaten egg and parsley
6. Let the eggs curdle slightly and cool
7. Fill the cold mixture into the pancakes, folding them to form pockets
8. Seal them with toothpicks and dip them into the batter
9. Then coat in breadcrumbs and fry in a higher layer of oil
10. Serve with mashed potatoes, potatoes, bread or vegetable salad.

Recommendation:

Recommendation:

The caps are also good cold, if you make them smaller, you can offer them to your visitors as a snack.

Note:

Note:

Written and photographed by Daniela Svobodová. Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda, Daniela Svoboda’s author: Daniela likes to cook …. and write.