Chanterelles – one of the most attractive mushrooms for fans of the "third" hunting. Mushroom pickers appreciate them because they don't crumble, don't get out of a shape when transporting, don't demand cleaning and therefore that they never are worm-eaten. Physicians respect this valuable mushroom because in it it is more, than in all other mushrooms, contains the RR valuable vitamin and carotene. And all others – both gourmets, and ordinary admirers just love these mushrooms and enjoy the dishes prepared from chanterelles.
It is required to you
- for pancakes: 0.5 liters of milk
- 200 g of flour
- 2 eggs
- 2-3 tablespoons of a vegetable purified oil
- 1 tablespoon of sugar
- 1 teaspoon of baking powder for the test or 0.5 teaspoons of soda
- extinguished lemon juice or vinegar
- salt to taste.
- For a stuffing: 0.5 kg of chanterelles
- 2 bulbs
- 150-200 g of sour cream
- 100-150 g of cheese
- vegetable oil (for frying)
Instruction
1. Shake up eggs the mixer or a nimbus. Add sugar, salt, vegetable oil and again shake up a little. Pour in milk and carefully mix. Flour about then from the ready test bake pancakes.
2. Very well wash out chanterelles in cold water, cut large mushrooms. Warm oil in a frying pan, put chanterelles there, salt. Fry mushrooms on average fire, constantly stirring slowly, about 10-15 minutes.
3. When mushrooms come out moisture, and they will decrease in sizes, add sour cream. Small cut onions, roast separately till golden color. Add onions to a frying pan, extinguish in sour cream together with chanterelles even minutes 5-10 to full readiness of mushrooms.
4. Grate cheese.
5. Take one pancake, develop it on a plate. On one quarter of pancake put a chanterelles stuffing and powder with one tablespoon of a grated cheese. Put pancake four times. Act with all other pancakes this way. Lay ready pancakes back on a frying pan, cover. Put a frying pan on the smallest fire. Warm up pancakes before fusion of cheese. Lay out them on a plate and give hot, with sour cream.