Buckwheat galettes with mushrooms
Buckwheat galettes filled with pan-fried mushrooms in cream.
Active time35 min
Cooking20 min
Total1 h 15 minResting : 30 min
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Ingredients
- 300 g mushrooms
- 80 g onions
- 30 g butter
- 100 ml pouring cream
- 2 eggs
- 400 ml water
- 200 g buckwheat flour
Preparation
Whisk the eggs with the buckwheat flour and gradually add the water. Leave to rest for 30 minutes.
2 eggs400 ml water200 g buckwheat flour- mixing bowl
- whisk
While the batter rests, clean and thinly slice the mushrooms, then peel and thinly slice the onion. Fry the onion for 3 minutes in 10 g of butter, add the mushrooms and cook for 8 minutes. Stir in the cream and heat through for 2 minutes.
300 g mushrooms80 g onions30 g butter100 ml pouring cream- knife
- frying pan
- spatula
Stir the batter. Lightly grease a hot large frying pan with the remaining butter. Pour in a small ladleful, spread it out and cook for about 2 minutes, then for 1 minute on the other side. Repeat to make about 4 large galettes.
- large frying pan
- ladle
- spatula
Divide the mushrooms between the hot galettes, fold over and serve.
- plates
- spatula
Allergens
- Eggs
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration