Wild Rice and Mushroom Pancakes

Pam Norby created this appetizer as a way of saying thanks to a Minnesota relative for her yearly gift of freshly harvested wild rice. She tops the nutty-tasting pancakes with sour cream and caviar. We've suggested a relatively economical salmon or whitefish roe, but you can skip the caviar altogether and just use sour cream. Use leftover wild rice or cook purchased rice according to package instructions.
Makes about 30 cakes; 6 to 8 appetizer servings


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1/2 pound crimini or common mushrooms
2 large eggs
1 cup cooked wild rice (see notes)
1 cup shredded cheddar cheese
1/2 cup fine dried bread crumbs
1/2 cup minced green onions, white and pale green parts only
2 teaspoons hot sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
About 2 tablespoons olive oil
1/2 cup sour cream
About 2 ounces salmon or whitefish roe (optional; see notes)


1. Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.

2. In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.

3. Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200° oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.

4. Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.

Nutritional analysis per pancake.

Created date

August 2004

Nutritional Information

Calories 52
Caloriesfromfat 60 %
Protein 2.1 g
Fat 3.4 g
Satfat 1.5 g
Carbohydrate 3.2 g
Fiber 0.3 g
Sodium 74 mg
Cholesterol 20 mg