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Creamy Mushroom Pancakes  Veg HT MC 40 mins

 

 

Serves 2     Hot  Vegetarian  Vegetables  Main Course  Savoury Pancake 

 

 

Courtesy Morrisons Supermarket

Ingredients

4 pancakes
2tsp of vegetable oil
150g/+5oz mushrooms, sliced
4 spring onions, finely chopped
150ml/5fl.oz. Strong Vegetable stock
4tbps half fat crème fraîche



 

Instructions


1. Heat oil in a large frying pan, add mushroom and spring onions and cook over a medium heat for 5 minutes.

 

2.  Preheat the oven to 200C, 400F, Gas Mark 6. Add the stock, reduce the heat slightly and cook for 10 minutes or until the liquid is reduced and thick and syrupy.

 

3. Stir in the 4tbps half fat crème fraîche.


4. Lay one pancake on a plate, spoon a quarter of the mushroom mixture over one half of the pancake, and then fold over other half over. Repeat the process with the remaining pancakes.


5. Transfer pancakes to an oven proof fish and cook in a preheated oven for 10 minutes.

 



 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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