Mushroom and cheese pancake appetizer cake (in the oven)
The appetizer pancake cake with mushrooms and cheese is a delicious, hearty and dressy appetizer. Thin pancakes with milk are perfectly combined with fried mushrooms in sour cream and cheese, which due to baking the cake in the oven becomes tender and stretchy. An absolute harmony of beautiful appearance and great taste! For the pancakes:
Milk - 270 ml
Flour - 150 gr
Eggs - 2 pcs.
Butter - 20 gr
Sugar - 5 gr
Salt - 5 gr
Vegetable oil - 20 ml + for greasing the pan
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For stuffing:
Champignons - 500 g
Hard cheese - 200 g
Sour cream - 20 % - 100 g
Onions - 100 g
Salt - to taste
Ground pepper - to taste
Vegetable oil - 30 ml
*
Fresh herbs for serving (optional) - to tast
Prepare all the ingredients. Sour cream and milk are suitable for any fat content. Choose cheese of good quality so that it melts well.
Wipe mushrooms thoroughly with a damp kitchen towel, looking at each mushroom. Slice a few of the prettiest mushrooms into plates. You should get 10-12 plates.
Heat 10 ml of vegetable oil in a pan. Place the mushroom slices. Saute over high heat for 1-1.5 minutes on each side until browned. Place the fried mushrooms on a paper towel.
Clean, wash and dry the onions. Cut onion into small cubes.
Heat the remaining oil in a large pan (20ml). Place the sliced onions. Sauté over a low heat for 4-5 minutes, stirring.
Meanwhile, chop the remaining mushrooms into small pieces. Add them to the fried onions. Stir to combine. Fry for 3-4 minutes over high heat until juices appear.
At this point add sour cream. Season with salt and pepper to taste. Stir. Turn the heat down to low and simmer for 8 to 10 minutes, stirring occasionally.
A small amount of liquid should remain in the pan at the end of cooking. Cool the mushrooms briefly.
In the meantime, prepare pancake batter: break eggs into a deep bowl, add salt and sugar. Whisk with a whisk until smooth.
Melt the butter and cool until warm. Add melted butter and vegetable oil to egg mixture. Stir to mix.
Pour in milk. Stir to mix.
Stir in the sifted flour.
Stir with a whisk so there are no flour lumps.
Heat a frying pan over medium heat. Grease with vegetable oil using a cooking brush. Using a ladle, take a batter and pour it into the center of the pan (my pan has a diameter of 20 cm). With a swift circular motion, spread it all over the bottom. Fry the pancakes for 1-1.5 minutes on each side, until lightly browned.
I ended up with 9 pancakes. You will need 8 pancakes to assemble the cake.
Turn on the oven to preheat to 180 degrees.
I lined the baking dish with parchment. You can just grease it with cooking oil. Place the first pancake. Part of the fried mushrooms spread throughout the pancake.
Grate the hard cheese on a fine grater. Divide it into 8 rounds of 25 grams each.
Spread a hill of grated cheese on top of the mushrooms.
Cover with the second pancake. Place a portion of fried mushrooms and a hill of cheese. Continue laying the pancakes in layers, alternating with the mushrooms and cheese.
Decorate the top pancake with grated cheese and fried mushroom slices. Send the cake to the oven for 30 minutes. The baking time depends on the power of your oven.
The appetizer pancake cake with mushrooms and cheese is ready.
If desired, decorate with chopped herbs and serve. Serve the cake both warm and cold.
Bon appetit