Mushroom Pancake Salad


Mushroom Pancake Salad

Mushrooms are diced, seasoned and cooked into thin pancakes. These savory mushroom patties are then layered with tomato, cucumber and Greek yogurt to make a refreshing salad stack. This recipe comes to us from Donna of Fab Frugal Food.

Serves 4

For the savory mushroom pancakes:

  • 2 large eggs
  • 2 cups low fat milk
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon hot sauce
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 pound mushrooms, roughly chopped
  • A little butter or cooking spray for the skillet
  • 3 cloves garlic, pressed
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin

To complete the mushroom pancake stacked salad:

  • ½ cup low fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 2 tomatoes, sliced
  • 1 cucumber, sliced
  • 2 bell peppers, sliced

To make the savory mushroom pancakes:

In a medium bowl, whisk together eggs, milk, soy sauce, hot sauce, flour and baking powder. Set aside.

Pulse the chopped mushrooms in a food processor until very finely minced.

Melt a little butter in a large skillet over medium-high heat. Add the finely diced mushrooms, garlic, salt and cumin to the skillet and cook, stirring frequently to release moisture. Cook for 5-8 minutes or until all the moisture has evaporated. Remove skillet from heat and cool to room temperature.

When mushroom mixture has cooled, stir into the egg-milk batter.

Prepare another skillet with cooking spray or melt a little butter in the skillet over medium heat. Pour about ¼ cup of batter into the skillet, spreading with the back of a spoon to form a 4-5 inch disc. Cook for 2-3 minutes per side, or until pancake has been cooked through. Repeat until you are out of batter.

To complete the mushroom pancake stacked salad:

Mix Greek yogurt and Dijon mustard together in a small bowl.

Spread one pancake with a small spoonful of the yogurt mixture. Layer one slice tomato, one slice cucumber and one slice bell pepper on top of the pancake. Repeat so stacked salad has 2 yogurt covered pancakes and 2 slices of all the veggies.

Repeat process until you have made several stacked salads and are out of pancakes. Enjoy!

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Nutrition Information

Mushroom Pancake Salad

Servings per Recipe: 4

Amount per Serving

Calories:  272

Calories from Fat:  45

Total Fat:  5.1g

Saturated Fat:  1.8g

Cholesterol:  111mg

Sodium:  788mg

Potassium:  1124mg

Carbohydrates:  42.3g

Dietary Fiber:  7.1g

Protein:  19.4g

Sugars:  13.8g

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