Oyster Mushroom Pancakes

A delicious mushroom dish for any occasion!

For pregnant and nursing women: Light lunch

Oyster mushrooms contain all eight essential amino acids, thus cover the increased protein requirement – with little fat content. Vitamin B 2, magnesium and iron are also added to the plate.

Stir egg with flour. Gradually fold in milk and flaxseed, season with salt and pepper, swell. In the meantime, peel the onion, cut in half and finely dice. Rub the oyster mushrooms with kitchen roll, clean and cut into cubes. Fry the onion cubes in 1 tsp of fat, add the mushroom cubes and sauté. Season the vegetables with salt and pepper, cover and cook for 6 minutes. In the meantime, melt the 2 tsp. fat in a coated frying pan and bake narrow pancakes one after the other. Season the mushroom sauce with crème fraîche, juice of one lemon and parsley and fill the pancakes with it.

If you take the quadruple mass and spread each of the freshly baked pancakes with sauce and layer them in a round baking dish. Pour an eighth of a liter of sweet whipped cream, top with 150 g of diced mozzarella, bake in the oven at 220 degrees for 15 minutes.

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