Ingredients: – 1 tbsp. small oatmeal; – 150 g of fresh mushrooms (champignons, oyster mushrooms); – 1 chicken egg; – 2 onions; – 1 clove of garlic; – 1,5 tbsp. flour; – 100 g of 15% sour cream; – 20 g of butter; – 1 tsp. oregano; – ground black pepper; – salt; – vegetable oil.
Pour boiling water over the oatmeal and leave for half an hour. Rinse and peel the mushrooms, place them in a saucepan, add water and cook for 10-15 minutes, then discard in a colander and pour a glass of broth for the sauce. Cool them, chop finely or grind them in a blender. Remove the husk from 1 onion and cut into small pieces. Pass the garlic through a press. Strain the water off the oatmeal and transfer it to a bowl. Add mushrooms, egg, 1 tablespoon to the swollen flakes. flour, onion, garlic. Season with salt, pepper and oregano, stir well and set aside for now.
Make a sauce, for which peel the remaining onion, finely chop or grate. Put a small skillet or stewpan with a stick of butter on high heat. Fry the onion until transparent, but not golden, sprinkle with 0,5 tbsp. flour and pour part of the broth from a glass. Let the liquid boil a little, mix and pour in a little mushroom broth again, gradually using up all of it. Bring it to a boil again, toss in a pinch of pepper, 0,5 tsp. salt, put sour cream. Stir the sauce, simmer for another minute and remove from heat.
Heat vegetable oil in a frying pan, and fry the oat-mushroom pancakes, first over high heat for a minute on each side, then for 5 minutes at minimum temperature under a lid. Serve the sauce and pancakes separately.
You can also try cooking a rabbit in the oven. It is also a very dietary dish.