- 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)
- 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
How to Make It
Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.
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.
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.
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.