Pumpkin and Oyster Mushroom Pancakes with Blue Cheese Sauce
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Pumpkin and Oyster Mushroom Pancakes with Blue Cheese Sauce
Ingredients
200 g oyster mushrooms, 200 g pumpkin, 2 cloves of garlic, 1 egg, 4 tbsp spelt flour (can be substituted with any other flour), 1 tsp cardamom, salt, 150 g blue cheese, 30 g butter, cooking oil
Preparation
Finely chop the oyster mushroom caps. Grate the peeled pumpkin using a box grater. In a large bowl, mix the grated pumpkin, chopped oyster mushrooms, flour, and pressed garlic, then season with salt and cardamom. Finally, add the egg and mix well. Heat cooking oil in a skillet. Use a spoon to form small patties from the mixture and fry them until golden brown on both sides. Dice the blue cheese and add it to the skillet with the butter. Heat gently over low heat until the cheese melts.
Serving
Serve the pancakes warm and drizzle with the blue cheese sauce.
Tip
For those who enjoy spicy flavors, you can replace the cardamom with ground chili or Madras curry powder.
