Julienne in pancakes

Make thin pancakes, at least 25 cm in diameter.

Cook julienne: Boil frozen or fresh mushrooms (I like mushrooms with chanterelles) in a little water for 10 minutes. Take boiled mushrooms and cut them into julienne or with a food processor (I have a special julienne slicer in my food processor), do NOT pour out the broth. Put chopped mushrooms in a pan and stew over low heat, then add onions cooked beforehand and stew all together. When the mushrooms run dry, pour the cream, stew and add the cheese grated on a coarse grater and stir. At this point, to enhance the mushroom flavor (if you have not added other mushrooms, except mushrooms) you can add seasoning "Mushroom sauce" Or a cube of mushroom sauce. If you add sauce or cube, there is no need to salt the dish.

Wash the herbs and boil them to make them soft. к. we're going to use them instead of a string.

When it's cool: On the pancake in the middle we put a tablespoon of julienne and connect all sides of the pancake as if in the form of a pouch, and tie to fix the greens. The dish is very original and very tasty, before serving - warm it in the microwave oven or in the oven. Enjoy Enjoy.