Swiss Chard and Boletus Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 handfuls Swiss chard
- 1 handful porcini mushrooms, dried
- 1 onion (s)
- 3 cloves garlic
- 5 tablespoon herbs, chopped
- 4 tablespoon cream cheese
- 3 tablespoon crème fraîche
- salt
For the dough:
- 100 g wheat flour
- 2 egg (s)
- 0.25 liter ¼ milk
- salt and pepper
- 3 tablespoon herbs, mixed, chopped
Print Recipe
Pin Recipe Instructions
- Prepare a pancake batter from the flour, eggs and milk, add 3 tablespoons of chopped mixed herbs, salt and pepper to the batter, then let it rest for about 1/2 hour.
- Soak the boletus, then squeeze it well.
- Wash and clean the chard and blanch it in salted water.
- Roast the onion and garlic in a pan, add the chopped porcini mushrooms, and let them roast well. Squeeze out the blanched Swiss chard very well, chop it up and add the mushrooms, season with salt and pepper. Then stir in the cream cheese, creme fraiche and herbs, simmer for about 3 minutes. The mixture shouldn`t be runny.
- Let the mixture cool down. In the meantime, bake pancakes out of the batter.
- Put approx. 2 tablespoon of the chard / mushroom mixture on each pancake, spread and then roll up tightly.
- Either serve warm immediately or chilled into slices (also very good as finger food).
- A herb-garlic-yogurt sauce goes very well with it.
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