← All recipes

🍽️ Savory Kaiserschmarren with Mushrooms

433 kcal · 30 min · 4 servings

Savory Kaiserschmarren with Mushrooms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the eggs. Set the yolks aside and place the egg whites in a separate, clean bowl.
  2. 2. Whisk the low-fat quark, egg yolks, flour, and milk together until you have a smooth batter.
  3. 3. Let the batter rest for a few minutes to allow the flour to hydrate and blend.
  4. 4. Clean the mushrooms and cut them into pieces approximately 1 cm in size.
  5. 5. Peel the garlic and chop it finely.
  6. 6. Peel the shallots and dice them finely as well.
  7. 7. Heat some oil in an oven-safe pan.
  8. 8. Sauté the shallots and garlic in the pan for 2 to 3 minutes until soft but not browned.
  9. 9. Add the mushroom pieces to the pan.
  10. 10. Fry the mushrooms over medium heat, stirring constantly, for 4 to 5 minutes.
  11. 11. Wash the marjoram and shake off excess water.
  12. 12. Pluck the leaves from the stems and add them to the mushrooms.
  13. 13. Season the mushroom mixture with salt and pepper.
  14. 14. Set the pan with the mushrooms aside while you finish the pancake batter.
  15. 15. Whip the egg whites until stiff peaks form.
  16. 16. Gently fold the egg whites into the quark batter to keep the mixture airy.
  17. 17. Place the pan with the mushrooms back on the stove and heat it briefly.
  18. 18. Pour the batter into the hot pan over the mushrooms.
  19. 19. Let the batter set briefly over medium heat until the surface is firm.
  20. 20. Place the pan into a preheated oven.
  21. 21. Bake the Kaiserschmarren at 180 °C conventional heat (or 160 °C fan-forced, gas mark 2–3) for 15 to 17 minutes.
  22. 22. Remove the pan from the oven.
  23. 23. Tear the Kaiserschmarren into irregular pieces using two forks.
  24. 24. Serve the Kaiserschmarren on plates.
  25. 25. Garnish the dish, for example, with a leaf salad and a vinaigrette made from kernel oil.

Nutrition per serving