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Oyster mushroom and carrot pancakes

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Ingredients for 2 servings:

  • 600 g oyster mushrooms
  • 500 g carrot(s)
  • 1 shallot(s)
  • 1 clove(s) garlic
  • 3 tbsp oil
  • Salt
  • pepper
  • 1 bunch of parsley
  • 150 g crème fraîche

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the oyster mushrooms and carefully dry them with kitchen paper. Peel the carrots and cut into thick slices. Peel the shallot and garlic. Cut the shallot into wedges and finely chop the garlic. Heat the oil in a pan. Sauté the shallot and garlic. Add the carrots and oyster mushrooms and fry them on all sides, turning occasionally. Cook for about 10 minutes longer and season with salt and pepper. Wash and roughly chop the parsley. Add it to the pan with the crème fraîche and serve hot. Serve with flatbread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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