Белорусская мачанка с грибами и дрожжевыми блинами. Рецепт постный. Монастырские рецепты

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a similar tang with lower fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

mushrooms

🥗Healthier: zucchini

💰Cheaper: canned mushrooms

Zucchini is lower in calories and can be more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, while powdered milk is cost-effective.

Prepare the ingredients: chop onions and clean mushrooms without washing them.

Heat 3 tablespoons of vegetable oil in a skillet over medium heat.

Sauté the onions until they are caramelized and golden.

Add the mushrooms to the onions and cook until they brown, without adding salt initially.

Once the mushrooms are browned, season with salt, black pepper, and add dried herbs.

Prepare the sauce by mixing 2 tablespoons of flour with water until smooth, then add to the mushroom mixture.

Let the mixture thicken while stirring occasionally.

Add minced garlic and chopped parsley, then cover the skillet and turn off the heat to let it rest.

For the pancakes, combine 500 grams of flour, 6 grams of instant yeast, 2 teaspoons of sugar, and 1 teaspoon of salt in a bowl.

Gradually add 800 ml of water at a temperature not exceeding 40°C, mixing until the batter is smooth and resembles liquid sour cream.

Cover the batter with a towel and let it rise in a warm place.

Heat the skillet until hot, then pour the batter to form pancakes, cooking until golden on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens