King oyster mushroom and chanterelle pancakes à la Didi

Ingredients for 4 servings:

• 200 g king oyster mushroom(s), brown
• 400 g chanterelles (brown mushrooms)
• 6 m.-sized eggs
• 18 tbsp wheat flour type 405
• 1 large onion(s)
• 1 tbsp corn oil
• 40 g butter
• 1 tsp salt
• 1 pinch(s) of sugar
• Sea salt
• Pepper, from the mill
• mineral water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Chop the king oyster mushrooms and slice the chanterelles. Peel and finely dice the onion. Heat a pan with corn oil and add about 40g of butter. Sauté the onion with a pinch of sugar. Add the mushrooms, season with sea salt and freshly ground pepper, and continue to cook over low heat. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with 1 teaspoon of salt until frothy. Gradually add the mineral water and flour alternately. Fold in the egg whites with a wooden spoon. Place the batter in the refrigerator for about 1 hour to rise. Mix the cooled mushrooms into the pancake batter and cook the pancakes in a preheated pan with a little fat. Cook until golden brown on each side. Plate and serve.