2020-08-13 / test@t

Pancake with mushrooms, sherry mousse, fried tofu and herb butter

It doesn't matter what exactly you decide to cook as a base - packets, pancakes or pancakes. Such a complex filling will make your pastries worthy of any table.

Ingredients

flour - 150 g
rye flour - 50 g
cane sugar - 40 g
soda - 7 g
baking powder - 12 g
citric acid - 4 g
sea salt - 4 g
chicken egg - 1 pc
milk - 200 ml
olive oil - 30
dried porcini mushrooms - 20 g
water - 3 liters
porcini mushrooms - 30 g
boletus edulis - 30 g
fresh frozen beans - 70 g
thyme - 2 sprigs
garlic - 5 cloves
shallots - 50 g
sherry vinegar - 50 ml
olive oil - 15 g
bay leaf - 3 pcs
thyme and rosemary 2 sprigs
salt - 10 g
sugar - 30 g
parsley leaves -10 g
olive oil -10 g
tofu - 50 g
chicken egg - 1 pc
breadcrumbs "panko" breading - 7 g

STEP-BY-STEP COOKING RECIPE

Step 1

Mix all ingredients and bake pancakes.

Step 2

Prepare shallots. Mix all ingredients. Add the peeled shallots and place in the oven at 170 degrees. Simmer until tender. Drain the liquid, beat the shallots in a blender until puree.

Step 3

Prepare butter with parsley. Mix everything, punch in a blender, put on a sieve and let the oil drain (do not squeeze).

Step 4

Prepare mushroom sauce. Boil the broth on mushrooms, strain and evaporate four times (two liters should make 500 ml of sauce)

Step 5

Cut the tofu into cubes, dip in an egg, roll in breadcrumbs and deep-fry until golden brown. In the vegetarian version, you can simply fry the tofu.

Step 6

Grease a plate with mushroom sauce, lay out pancakes in a stack, add butter and parsley. Top with the mushroom and bean filling, top with the tofu.

Servings

Catalog