Recipe - Mushroom Pancakes (Hallgarten)

Pancakes; see recipe
Butter
1 lg Onion; finely chopped
4 cup Chopped mushrooms OR 16oz
mushrooms; chopped
2 tablespoon Pimientos; finely chopped
5/8 cup Sour cream
Salt and pepper
Melted butter
Sour cream; optional topping

Make pan cakes. Melt the butter, add the onion and cook until it has
softened but not browned. Add the mushrooms and cook until soft. Drain off
excess liquid. Mix in the pimientos, sour cream, salt and pepper. Put a
spoonful of the mixture onto each pancake on the cooked side. Roll up the
pancakes, tucking in the edges. Place the rolled pancakes in a buttered
oven dish, drizzle a little melted butter over top. Warm through in the
oven at for 25 minutes. Serve with more sour cream if desired.

REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Edited by Pat Hanneman (kitpath)

Notes: Set oven: 180C / 350F / Gas 4

Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 14,
1998