Zucchini cake with mushrooms
Description
This appetizer will grace both a family meal and any festive table. The filling can be very varied; today I suggest considering a version with a mushroom filling. You can use absolutely any mushrooms, and both fresh and frozen will work. Today I'm using button mushrooms, but if you have the opportunity to use wild mushrooms, use them—they will give the dish a special aroma and flavor.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Grate the zucchini on a fine grater and squeeze out the excess juice. If the zucchini are mature, peel them first and remove the large seeds.
- 3
Step 3
Add eggs, flour, and salt to the zucchini, to taste.
- 4
Step 4
Mix well.
- 5
Step 5
Grease the skillet with oil and make zucchini pancakes. Spoon the batter onto the skillet with a tablespoon, shaping each pancake to the desired thickness and size, and fry on both sides until done.
- 6
Step 6
From the specified amount of ingredients, I got five pieces.
- 7
Step 7
For the filling, sauté the diced onion and mushrooms until cooked through. At the end, season the filling with salt and pepper to taste.
- 8
Step 8
For the sauce, combine the dill and sour cream. If desired, add 1–2 cloves of garlic for a touch of piquancy, or mix the sour cream with mayonnaise in a 1:1 ratio. Brush the zucchini pancake with the prepared sauce.
- 9
Step 9
Spread the mushroom filling in a thin layer on top.
- 10
Step 10
Thus fry all the blini and assemble the cake.
- 11
Step 11
You can garnish the finished zucchini cake any way you like. I use grated cheese and herbs. Before serving, let the appetizer chill in the refrigerator for 1–2 hours.