Pancake Rolls with Mushroom Filling

Potatoes with mushrooms are one of my favorite combinations! In today’s recipe I will tell you what we came up with delicious from potatoes and mushrooms. Cook to your health and enjoy!

Ingredients

For pancakes-pancakes:

Potatoes – 1 kg
Eggs – 2 pcs.
Bulb onions – 1 pc.
Starch – 3 tbsp
Salt – 2-3 pinches
Ground black pepper – 1-2 pinches
Vegetable oil – 30 ml

For filling:

Champignon mushrooms – 300 g
Bulb onions – 1-2 pcs.
Salt – 1-2 pinches
Ground black pepper – 1 pinch
Vegetable oil – for frying
Garlic – 2 cloves
Sour cream – 3 tbsp
Hard cheese – 50-70 g
Vegetable oil – to prepare the mold

Directions

Preparing the base, everything is simple here.
The potatoes, alternating with the onion, rub on the finest grater.
Add eggs, salt, pepper and starch. Mix well and the dough is ready. Heat a frying pan with a small amount of vegetable oil over low heat.
Fry thick enough potato pancakes on both sides over low heat.
At the same time, we are doing stuffing.Heat a frying pan with a small amount of vegetable oil over low heat. Cut the onion and mushrooms into cubes, pass the garlic through a press. Fry onion and garlic in oil until golden brown.
Add the mushrooms last. We evaporate excess moisture from the mushrooms. Salt, pepper, and you can cool.
We also need a little sour cream and a piece of cheese. Preheat the oven to 180 degrees.
For each pancake, evenly distribute the mushroom filling. We turn off the roll.
We send the resulting rolls to a prepared baking dish, greased with vegetable oil. I fit five pieces, all the filling is gone. Lubricate with sour cream on top.
Sprinkle with grated cheese.
We bake in a preheated oven at 180 degrees for 7-10 minutes. We cook until golden brown, since we have the filling ready, pancakes-pancakes too. We just need to warm up the mushroom rolls.
Cheese crust and potato pancakes with mushroom filling are delicious! Try it yourself!

Bon appetit!

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