Vegan Mushroom Pancakes

• • 250 g. king oyster mushrooms
  • 180 g all-purpose flour
  • 500 ml. vegan milk
  • 1 tsp thyme
  • Salt & pepper to taste
  • 1 clove of garlic
  • To serve: vegan sour cream and fresh parsley

• • Blend the king oyster mushrooms (on a food processor, using the ”pulse” function). You need to just shred them a little bit, don’t blend them too smooth
  • In a pan, heat up some olive oil, add the mushrooms, then season with salt and pepper to taste
  • Add the minced garlic and thyme. Mix well and cook them until all the water has evaporated and your mushrooms turned golden-brown
  • In a mixer, add the flour and vegan milk. Blend well until you get a nice paste
  • Add the cooked mushrooms into this paste and mix well with a spoon
  • Heat up a pan, spray it with some olive oil and pour the mushrooms mix into cute little pancakes.
  • Cook them nicely on both sides.
  • Serve them with some vegan sour cream and fresh parsley on top.