To prepare dried mushroom fritters with pickled cucumber salsa you need:
- 1 teaspoon of Dijon mustard,
- 1 tablespoon of sugar,
- 1 small onion,
- 1 pinch of salt,
- 2 tablespoons of chopped chives,
- 2 pickled cucumbers,
- 20 g dried mushrooms,
- 25 g of butter,
- 3 g of instant yeast,
- 300 g of wheat flour,
- 320 ml of water,
- 40 ml linseed oil,
- additionally: oil for frying.
The pancakes themselves are delicious, of course, but that’s the addition simple, but original and delicious salsa from pickled cucumbers, makes this dish a taste sensation.
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Start by preparing the dough for the fritters. Soak the mushrooms for about an hourthen strain, pour fresh water and cook for about half an hour until soft. Drain the cooked mushrooms and cut into cubes. In a large bowl, mix sugar, salt, dry yeast and wheat flour. Add melted and cooled butter and lukewarm water to the dry ingredients. Knead the dough thoroughly and set aside in a warm and draft-free place for about an hour. In the meantime, you can easily prepare pickled cucumber salsa with mustard and linseed oil dressing.
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Peel the onion and chop into small cubes. Cut the pickled cucumbers in the same way. Add a teaspoon of Dijon mustard, chopped onion, chives, pickled cucumbers and linseed oil to the bowl.. Mix everything thoroughly and set aside to “bite”. Pour a large amount of oil (preferably rapeseed) into a heated frying pan, add a portion of the dough and fry on both sides until golden brown. Then place on a paper towel to cool. Serve the dried mushroom fritters with pickled cucumber salsa in mustard and linseed oil dressing, and optionally with a dollop of sour cream. Enjoy your meal!
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