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Mushroom Sauce With Pancakes

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Ingredients
  Fresh mushrooms 1⁄2 Pound, sliced
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Light cream 1 Cup (16 tbs)
  Dry sherry 1 Tablespoon
  Lemon juice 2 Teaspoon
  Swedish pancakes 12
  Parmesan cheese 2 Tablespoon, grated
  Paprika 1 Teaspoon
Directions

In skillet cook mushrooms in butter till tender, about 5 minutes.
Stir in flour and salt.
Add cream all at once.
Cook quickly, stirring constantly, till mixture is thick and bubbly.
Remove from heat; stir in dry sherry and lemon juice.
Spoon 1 rounded tablespoon onto unbrowned side of each pancake, and roll up.
Place rolled pancakes in 9x9x2-inch baking pan.
Sprinkle with grated Parmesan cheese and paprika; dot with remaining butter.
Cover and preheat electric skillet to 350° with vent closed.
Place baking pan on rack; cover skillet and bake pancakes till heated through, about 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Dish: 
Pancake
Ingredient: 
Mushroom
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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