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Creamy Mushroom Pancakes  Veg HT MC 40 mins



Serves 2     Hot  Vegetarian  Vegetables  Main Course  Savoury Pancake 



Courtesy Morrisons Supermarket


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



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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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