Oyster mushroom breakfast pancakes

Piritott laskas palacsintareggeli

Oyster mushroom breakfast pancakes with spinach sauce


  • 600 g oyster mushrooms
  • pancakes made from half a litre of batter (200 g flour, 300 ml milk, 2 eggs, 200 ml carbonated water, chopped parsley)
  • olive oil, salt and pepper

For the sauce:

  • 250 g spinach
  • 1 clove of garlic
  • 2 tablespoons of flour
  • 50 ml rice cream
  • 150 ml water

To make the spinach sauce, cook the spinach in a little water and then drain. Blend until smooth with a stick blender, then thicken with a mixture of flour, cream, and water. Add the crushed garlic and cook for 2 to 3 minutes, stirring all the time.

Tear the individual caps from the oyster mushrooms, cut into thin strips, season with salt and pepper and fry until crisp in a little oil.

Stir the finely chopped parsley into the pancake batter and make the pancakes. Fill with the oyster mushrooms and top with the spinach sauce to serve.

Makes a perfect Sunday brunch!