Creamy Mushroom & Onion Filling for Pancakes
A savory, non-sweet pancake filling with tender mushrooms, caramelized onions, and sour cream. Holds its shape well and works great for rolling.
- Time
- 15 min
- Serving
- 166 kcal
- Ingredients
- ≈ $1.39
- Protein
- 7 g
Ingredients
- 1 Button mushrooms≈ $7.50 per kg 120 g
- 2 Onions≈ $1.60 per kg 35 g
- 3 Sour cream 15%pack 300 g ≈ $1.60 35 g
- 4 Butterpack 180 g ≈ $1.58 8 g
- 5 Dillpack 50 g ≈ $1.80 5 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Heat a skillet with butter1, add onion2, and sauté for 2 minutes until soft.
Add mushrooms, season with salt, and cook for 6–7 minutes until most liquid evaporates.
Stir in sour3 cream and black pepper, simmer for 2–3 minutes until thick and creamy.
Remove from heat, mix in dill5, and let cool for 3 minutes before filling pancakes.
Tips
- Why it works
- Fry the mushrooms until almost all the moisture has evaporated so the filling does not turn watery when the pancakes are baked. Add the sour cream at the end, otherwise it will curdle from the heat.
- Substitutions
- Replace 15% sour cream with plain 2.5% yogurt (35 g), it will be lighter but less thick. You can use shallot (35 g) instead of onion, it is milder and sweeter.
- Common mistakes
- If the filling is too dry, the mushrooms were fried over low heat or without a lid. It will crumble when you cut it.
- Storing and reheating
- Keep for 2 days in the fridge and warm in a pan for 3 minutes without oil. Do not freeze, the sour cream will separate.
- Serve with
- Serve with hot pancakes and sour cream on the side so kids can spread it themselves. Also works as a side for mashed potatoes at lunch.
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