Posts Tagged ‘Stetted’

Swedish Pancakes with Mushrooms

These mushroom filled pancakes pack a lot of flavor into a little bundle. Garlic, onions, mushrooms, and chives combine with cream for a decadent filling ready to be wrapped in its pancake blanket and on the table in no time.

Yield: 4 servings

Serving Size: 1 pancake


For the pancakes
3 eggs
2 cups milk
1 cup flour
1 tablespoon sugar
Pinch salt
Butter, to cook


Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling
2 tablespoons butter
½ cup chopped onion
2 cloves garlic, chopped
8 ounces baby bella or button mushrooms
1 teaspoon lemon zest
1 cup cream
2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
1 pound fresh spinach
Olive oil


Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.

Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.

Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Nutrition Facts:

Calories: 480; Total Fat: 26g; Saturated Fat: 13g; Cholesterol: 200mg; Sodium: 300mg; Protein: 19g; Total Carbohydrate: 44g; Dietary Fiber: 5g

Mushroom Sage Focaccia


1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon yeast
1 1/4 teaspoons salt, divided
2 tablespoons olive oil, divided
½ cup water
1 cup sliced shiitake mushrooms
1 tablespoon diced shallot
1 tablespoon fresh chopped sage


Mix together flours, yeast, and salt in a large bowl or stand mixer. Slowly add 1 tablespoon olive oil and the water while stirring the dry ingredients. Once the dough comes mostly together in a large ball, work it together with your hands, then turn out onto a floured surface. Knead dough to form a smooth ball, then place in a greased bowl. Cover and let rise until doubled in bulk; about two hours.

Punch down dough and turn out onto a floured surface. Roll out dough into a large circle or rectangle and let rest.

Meanwhile, heat a small saucepan over medium. Add ½ tablespoon olive oil and heat through. Add the mushrooms, shallot, and sage, and saute until the mushrooms are softened and fragrant, about 5 minutes.

Make indentations in the dough using your fingers, then drizzle remaining olive oil over the top. Scatter mushroom mixture over the dough, then sprinkle on remaining salt.

Bake at 375 degrees on a pizza stone or greased baking sheet for 35-45 minutes, until golden brown.

Stuffed Mushrooms

These vegetarian stuffed mushrooms come together in a snap, arranged on skewers ready for grilling. They can stand in for a main dish, side, or even a pre-party nibble. 

Yield: 8 servings (24 stuffed mushrooms)

Serving: 3 stuffed mushrooms


1 pound button or baby portabella mushrooms
4 ounces cream cheese, softened
1 small avocado
1/8 cup chopped jalapeno
Lemon juice
Panko bread crumbs


If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.

Nutrition Facts:

Calories: 140; Total Fat: 9 g; Saturated Fat: 3.5 g; Cholesterol: 15 mg; Sodium: 65 mg; Carbohydrate: 13 g; Dietary fiber: 2 g; Protein: 4 g