Do I need to pre-cook the champignons?

Yes, the recipe calls for boiled mushrooms. Boil them in salted water for 5–7 minutes, then cool and chop finely.

Why do my fritters fall apart while frying?

You may not have squeezed the mushrooms well enough or added too little egg. Make sure the mixture is well bound and add another egg if needed.

Can I use frozen mushrooms?

Yes, but you need to thaw, boil, and squeeze them thoroughly to remove excess water.

What to serve with these fritters?

They pair wonderfully with sour cream, yogurt herb sauce, or simply on their own with bread.

Cheese and mushroom pancakes

Name: Cheese and mushroom pancakes
Total time: 20 min
Yield: 3 порции
Cuisine: International
Ingredients: Button mushrooms — 500 g; Semi-hard cheese — 50 g; Brynza Cheese — 50 g; Chicken egg — 55 g; Garlic — 2 g; Salt — 2 g; Spice — 2 g

35min

661g

Nutrition per 100g

These fritters are absolutely delicious! Tender mushroom pieces combined with two kinds of cheese and zesty garlic create a perfect flavor balance. A crispy crust and juicy filling make them an excellent appetizer for lunch or dinner. Quick to make from everyday ingredients, they'll impress even the foodies!

Fried FoodsPancakesCheeseMushrooms

WHAT YOU WILL NEED

From ingredients

7 products

Base

Button mushrooms500 g

Cheeses

Egg

Spices & Flavorings

SIMPLE PROCESS

Step by step recipe

The secret to these fritters is properly prepared mushrooms. Boil the champignons until tender, then chop finely and squeeze out excess moisture – otherwise the fritters will be soggy inside. A mix of two cheeses (semi-hard and feta) adds creaminess and saltiness, while garlic gives a punch. The egg binds everything together, allowing you to form neat fritters. Fry them over medium heat until golden brown so they cook through evenly.

Step 1

Prep the mushrooms

Boil the champignons (500 g / 1.1 lb) in salted water for 5–7 minutes until done. Drain, cool, chop finely, and squeeze out excess liquid using your hands or a cheesecloth.

Step 2

Grate cheeses and prep other ingredients

Grate the semi-hard cheese (50 g / 1.8 oz) and feta (50 g / 1.8 oz) on a coarse grater. Finely chop or press the garlic (2 g / about 1 clove). Beat the egg (55 g / about 1 large) with a fork.

Step 3

Combine all ingredients

In a large bowl, mix the mushrooms, grated cheeses, garlic, egg, salt (2 g / ½ tsp), and spices (2 g / ½ tsp). Mix thoroughly until a uniform mass forms. If too wet, add 1–2 tablespoons of breadcrumbs.

Step 4

Form the fritters

Wet your hands with water, take a heaped tablespoon of the mixture, and shape it into a round or oval patty about 1 cm (½ inch) thick.

Step 5

Fry the fritters

Heat a small amount of vegetable oil in a skillet over medium heat. Place the fritters and fry for 3–4 minutes per side until golden and crispy. Drain on paper towels.

Step 6

Serve

Serve the fritters warm or at room temperature with sour cream, yogurt, or your favorite dipping sauce. Enjoy!

CHEF'S TIP

Squeeze mushrooms thoroughly

After boiling and chopping, press the mushrooms through a cheesecloth or squeeze with your hands to remove as much liquid as possible. This prevents oil splattering and gives a denser texture.

Don't overheat the pan

Fry over medium heat, not high. If the heat is too high, the fritters will burn outside but stay raw inside.

Use a cheese blend

Semi-hard cheese gives meltiness, while feta adds tangy saltiness. Adjust proportions to your liking.

Add fresh herbs for brightness

Finely chopped dill or parsley will make the fritters more aromatic and refreshing.

SUBSTITUTIONS

Add your taste

Champignons → any mushrooms Instead of champignons, you can use wild mushrooms (porcini, boletus) – boil them until tender first.
Feta → ricotta or goat cheese If you don't have feta, use ricotta for a milder taste or goat cheese for tanginess.
Egg-free (vegan version) Replace the egg with 1 tbsp of flax meal mixed with 3 tbsp of water – the mixture will be crumbly but will hold together.
Add paprika or turmeric For a pop of color and extra flavor, add a pinch of paprika or turmeric to the mix.

HOW TO STORE

How to Store Cheese and Mushroom Fritters

Cool the fritters on a wire rack, then store in an airtight container with paper towels between layers. Refrigerate for up to 2 days. Reheat on a dry skillet or in the oven at 150°C (300°F) for 5–7 minutes to restore crispness. Freezing is not recommended – they become watery and lose texture upon thawing.

GOOD TO KNOW