Mushroom pancake filling

Both store-bought and forest mushrooms are suitable for filling pancakes. It will be delicious with champignons, honey mushrooms, porcini mushrooms. You can also use a mix by combining a couple of types. Of course, fresh forest mushrooms are incomparably more fragrant than store-bought ones, respectively, the filling will be even tastier with them.

1. We clean the mushrooms, wash them under running water, refresh the cut on the leg. Cut the prepared mushrooms finely. Forest mushrooms before slicing should be boiled in boiling salted water for 20 minutes, drain, cool and only then grind.

2. We send the frying pan to the fire, put a piece of butter in it, let it melt completely.

3. Spread the mushrooms on the heated oil, salt and pepper to taste. Simmer over medium heat until the moisture completely evaporates and a light blush appears.

4. Peel the garlic from the husk, pass it through the press, add it to the mushrooms. Cut the bacon into small cubes, send it after the garlic. Cook for about one minute.

5. Spinach is washed, dried with paper towels, chopped finely. Put the spinach in a frying pan, continue to cook over low heat for 1-2 minutes, the greens should soften a little. You don't need to cook for too long, otherwise the spinach will lose its color. Remove the pan from the heat.

6. Grate the parmesan on a fine grater, spread it to the mushrooms, mix very quickly.

The filling is ready! You can wrap it in fresh, ruddy pancakes and serve it on the table. You can supplement such pancakes with any sauce to taste or just sour cream. Although they are very good without additions!