Wild Rice And Mushroom Pancakes Recipe

Name: Wild Rice And Mushroom Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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 200u00b0 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.
5
Nutritional analysis per pancake.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound crimini or common mushrooms, 2 large eggs, 1 cup cooked wild rice (see notes), 1 cup shredded cheddar cheese, and more.

Yes, Wild Rice And Mushroom Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Rice And Mushroom Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions