frying pan Wild mushroom schmarrn and bean salad with Hazelnut pesto





50 min.

baking time

15 min.

Wild mushroom schmarrn (shredded pancake):

  • Clean the mushrooms with a brush or damp cloth and then halve or cut into 5 mm slices/pieces. From an entire cep mushroom cut 4-5 slices about 5 mm thick.
  • Pre-heat the oven to 180 °C.
  • Separate the eggs, stir the egg yolk with the milk, quark and butter until smooth and season with salt and pepper. Stir in the sieved flour and egg mixture and then fold in the whisked egg white.
  • Sauté the sliced mushrooms with the rapeseed oil in a frying pan. Remove the mushrooms from the frying pan and season with salt and pepper. Also briefly sauté the cep slices on both sides in the frying pan.
  • Carefully fold the fried mushroom pieces into the dough, heat the remaining butter in a frying pan and pour the dough into the frying pan and let it set for a few minutes. Place the cep slices in rings on the dough and place the frying pan in the oven for 8 minutes until the schmarrn rises.
  • Set the oven to the grill function, sprinkle the schmarrn with the grated mountain cheese and gratinate in the oven until the cheese is golden brown.
  • Cut the schmarrn like a cake into four pieces, arrange on the plates and sprinkle with the sliced spring onions.

Wild mushroom schmarrn (shredded pancake):
100 g Chanterelle mushrooms
100 g Cep mushrooms
100 g Chestnut brown caps mushrooms
3 eggs
130 g butter
100 ml milk
75 g cream
1 tbsp. quark (curd cheese)
Black pepper
125 g flour
80 ml rape seed oil
100 g grated mountain cheese
40 g spring onions, cut into rings

Bean salad with hazelnut pesto:
300 g fresh bean seeds (white bean seeds can also be used)
300 g cleaned green beans (Princess or Kenya beans)
150 g dried tomatoes
2 stems of both savory and parsley
50 g ground hazelnuts
2 garlic cloves
6 tbsp. hazel nut oil (another type of oil can also be used)
3 tbsp. red wine vinegar
1 tbsp. sweet mustard
Black pepper