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🥗 Mushroom Salad on Pancake Strips with Cheese and Raw Ham

435 kcal · 30 min · 4 servings

Mushroom Salad on Pancake Strips with Cheese and Raw Ham Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Whisk flour, 2 eggs, and milk in a bowl to form a smooth pancake batter.
  2. 2. Season the batter with salt, pepper, and grated nutmeg.
  3. 3. Heat a little butter in a frying pan over medium heat.
  4. 4. Fry the pancakes one by one for about 1 minute per side until golden brown.
  5. 5. Roll up the cooked pancakes and cut them into strips.
  6. 6. Let the pancake strips cool down completely.
  7. 7. Bring about 1 liter of water to a boil in a pot.
  8. 8. Carefully place the remaining 2 eggs into the boiling water.
  9. 9. Boil the eggs for about 7 minutes until they are soft-boiled.
  10. 10. Rinse the eggs immediately under cold water to stop the cooking process.
  11. 11. Peel the cooled eggs and cut them into quarters.
  12. 12. Halve the lemon and squeeze out the juice.
  13. 13. Mix 2 tablespoons of lemon juice, mustard, and olive oil in a small bowl.
  14. 14. Season the dressing with salt and pepper to taste.
  15. 15. Wash the salad thoroughly and dry it in a salad spinner.
  16. 16. Shave the Parmesan into long, thin slices using a vegetable peeler.
  17. 17. Clean the mushrooms with a kitchen towel if necessary and cut them into quarters.
  18. 18. Heat oil in a frying pan over medium-high heat.
  19. 19. Fry the mushrooms vigorously for about 2 to 3 minutes.
  20. 20. Season the mushrooms with salt and pepper at the end.
  21. 21. Toss the dry salad with the prepared dressing.
  22. 22. Gently fold the cooled pancake strips into the salad.
  23. 23. Plate the mushroom salad.
  24. 24. Evenly distribute the fried mushrooms, egg pieces, cheese shavings, and raw ham over the salad.
  25. 25. Serve the dish immediately and enjoy your meal.

Nutrition per serving