Pancake Di Grano Saraceno Con Salsa Ai Funghi Selvatici Della Valtellina (valtellina Buckwheat Pancakes With Wild Mushroom Sauce)

Pancake di Grano Saraceno con Salsa ai Funghi Selvatici della Valtellina is a traditional dish from the Lombardy region of Italy. These buckwheat pancakes are served with a rich and flavorful wild mushroom sauce, making for a delicious and hearty meal.

Vegetarian Low Cholesterol Main Course Lombard Buckwheat Pancakes Wild Mushrooms Lombardy
Pancake Di Grano Saraceno Con Salsa Ai Funghi Selvatici Della Valtellina (valtellina Buckwheat Pancakes With Wild Mushroom Sauce)

Ingredients

  • 1 cup buckwheat flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound wild mushrooms, cleaned and sliced
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. In a large bowl, whisk together the buckwheat flour, milk, eggs, and salt to make the pancake batter.
  2. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a ladleful of batter onto the skillet and cook until bubbles form on the surface. Flip and cook the other side until golden brown. Repeat with the remaining batter.
  3. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  4. Add the mushrooms to the pan and cook until they release their juices and become tender.
  5. Pour in the vegetable broth and simmer for a few minutes. Then, stir in the heavy cream and season with salt and pepper.
  6. Serve the buckwheat pancakes with the wild mushroom sauce on top.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
15g

Supplies

Skillet Non-stick pan Whisk Spatula

Tools

Cutting board Knife Saucepan

Serving suggestions

Serve the Pancake di Grano Saraceno con Salsa ai Funghi Selvatici della Valtellina with a side salad of mixed greens dressed with balsamic vinaigrette.

Tips & tricks

For a richer flavor, you can use a mix of different wild mushrooms such as porcini, chanterelles, and oyster mushrooms in the sauce.

Cost

$15