Clear Mushroom Broth with Pancake Strips
Clear mushroom broth with pancake strips is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 egg
- 125 g flour
- 250 ml milk
- Salt
- Pepper (freshly ground)
- nutmeg
- 0.5 bunch Chives
- 20 g dried mixed mushrooms
- 500 g fresh button mushrooms
- 1 Shallot
- 1 Garlic clove
- 20 g butter
- 1 l vegetable broth
- 3 Tbsp plant oil
- steak mushroom powder (optional)
- 2 tbsp chive ribbons
Instructions
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1.
Whisk the egg with flour and milk into a smooth batter, seasoning with salt, pepper, and nutmeg. Wash the chives, shake dry, cut into fine ribbons, and fold into the batter. Let the batter rest in a quiet place for 20 minutes. Soak the dried mushrooms in 150 ml lukewarm water.
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2.
Clean and slice the button mushrooms. Peel and finely chop the shallot and garlic. In a pan melt the butter, then sauté the shallot and garlic until translucent. Add the soaked mushrooms with their soaking liquid, pour in the broth, season with salt and pepper, and simmer over medium heat for 25-30 minutes.
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3.
Heat oil in a pan and fry thin pancakes one at a time. For each pancake, ladle about 1 small scoop of batter into the pan, tilt slightly to spread evenly. Fry 2-3 minutes per side, remove and drain on kitchen paper.
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4.
Roll the finished pancakes, wrap tightly in cling film, and refrigerate for 20 minutes. Meanwhile strain the soup through a fine mesh sieve into a new pot and bring to a boil. Slice the pancake rolls into thin strips and add them with the mushrooms to the soup. Warm briefly, season the broth with sherry, salt, pepper, and a pinch of steak mushroom powder, then serve in preheated bowls topped with chives.
