Liver pancakes with mushroom filling
Description
So that liver pancakes don’t taste bitter, be sure to soak the liver (or offal) before you start cooking. If you like, add a little sour cream or mayonnaise of any fat level to the mushroom filling.
Instructions
- 1
Step 1
Prepare the specified ingredients. Ahead of time, cut the pork liver into pieces and soak it in cold water or milk for about 1 hour.
- 2
Step 2
Remove the veins and membranes from the liver, cut into pieces, and grind through a meat grinder into a deep bowl fitted with the fine-hole plate inside. Crack the chicken eggs into the same bowl and add salt and ground black pepper.
- 3
Step 3
Pour in water and whisk everything together with a fork or a whisk. Then add wheat flour and work it into the liver mixture. Finally, pour in the vegetable oil. Mix the dough and let it rest for 15–20 minutes.
- 4
Step 4
Heat the pan and pour in 5–10 ml of vegetable oil the first time. Pour half a ladleful of batter into the pan and spread it lightly over the bottom. Do not make the pancakes too wide, as they may tear when rolled up. Fry them for 2 minutes on each side, turning with a wide spatula.
- 5
Step 5
Peel the onion and wash it in water together with the mushrooms. Dice the onion and sweat it in vegetable oil over medium heat on a hot pan for about 3–4 minutes. Don’t cook the mushrooms and onion at the same time: the mushrooms will release liquid and the onion will end up steamed rather than nicely sautéed.
- 6
Step 6
Cut the mushrooms into small dice and add them to the pan. Salt the pieces and stir. Sauté for about 6–8 minutes, until all the liquid has cooked off from the mushrooms and they turn golden brown.
- 7
Step 7
Turn off the heat and let the filling cool slightly.
- 8
Step 8
Spread the mushroom filling on warm pancakes and roll them into small rolls.
- 9
Step 9
Serve the liver-mushroom rolls warm or chilled—they’re delicious either way.