Porcini pancakes with filling and sauce

This year was a good year for mushrooms – or so I have been told, as I don’t go picking mushrooms myself.

But as I have a passionate mushroom hunter in the family, I was provided with lots and lots and lots of mushrooms, mostly porcini, frozen, dried and powdered.
As those take up a lot of room, I decided to make a very mushroomy meal today, and started with the vague idea of a pancake.

This was the outcome:

Ingredients:

pancakes:

  • 100g flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon porcini powder
  • 1 teaspoon potato starch (by accident – I wanted to use 2 teaspoons of corn starch and only found out, it was the wrong starch after mixing in the first teaspoon)
  • 1 teaspoon corn starch
  • 230ml soy milk
  • a pinch of salt
  • some oil for the pan

filling:

  • 40g dried porcini
  • 250ml hot water
  • 2 tablespoons porcini oil

sauce (optional):

  • 1 tablespoon oil
  • 2 tablespoons flour
  • the porcini soaking water
  • 100ml soy milk
  • salt
  • porcini powder

Preparations:

Put the dried porcini in hot water and let them soak.

Cooking:

Pancakes:

Mix flour, baking powder, porcini powder and starch thoroughly, then whisk in the soy milk.

Heat oil in a big pan, but don’t let it get too hot. Pour some batter in the pan and fry on both sides (batter should suffice for 4 big pancakes).

Porcini, a pancake and pancake batter.

Filling:

While frying the pancakes, remove the dried porcini from the hot water. They should be soft now. Squeeze them carefully to remove more water, then cut them to smaller pieces.

Heat 2 tablespoons of oil in another pan (I used selfmade porcini oil – dried porcini have been steeping in it for over 3 weeks). Put the porcini in the hot pan and roast for a couple of minutes.

Porcini oil

By now all of the pancake batter should have been turned into pancakes, so you can put them on a plate and fill them with the roasted porcini.

Actually you could stop here, the sauce is optional. But as I had dark, porcini-smelling soaking water left, I decided to additionally make a sauce to use it up.

So for the sauce, heat a tablespoon of oil in the small pan, then add two tablespoons of flour. Let the flour get some colour, then stir in the soaking water. Add 100ml of soy milk and let boil for a few minutes. Add salt and porcini powder, then pour the sauce over the pancakes.

Quite some work, but it will definitely get you praise.

Lasagna

Today I made lasagna.

Ingredients:

  • 500g lasagna sheets
  • 200g apeka

for the tomato sauce:

  • 500g tomato purée
  • 25g tvp
  • 1 soup cube
  • 1/2 bulb of elephant garlic or 1-2 cloves of garlic
  • basil
  • oregano
  • salt, pepper

for the Béchamel sauce:

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 100ml water
  • 250ml soy milk
  • salt, pepper, nutmeg

Preparations:

  • crush or grate garlic
  • mix water and soy milk
  • preheat oven to 180° C/350°F

Cooking:

the sauces should be made simultaniously

tomato sauce:

  • put sieved tomatoes in pot and heat
  • add soup cube and TVP, stir
  • add garlic and spices
  • let simmer until TVP is soaked and soft, stir occasionally

Béchamel sauce:

  • put 2 tablespoons of oil in pot, heat
  • stir in flour, wait until it gets a little color
  • add water/soy milk and whisk thoroughly
  • add nutritional yeast, whisk
  • add salt, pepper and nutmeg
  • boil until it gets thick while whisking

finally the actual lasagna:

  • put a layer of lasagna sheets in a casserole dish
  • add in turns layers of each sauce,  lasagna sheets
  • top layer of sheets is covered with apeka for a delicious crust
  • but in oven for 25-30 minutes

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube

Preparations:

  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F

Cooking:

the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)