- Potatoes - 100 Grams
- Carrots - 100 Grams
- Eggs - 5 pieces (3 eggs for stuffing and 2 for pancakes)
- Pickled mushrooms - 200 Grams (1 pot)
- Cheese - 100 Grams (take cheese of solid grades)
- Melted cheese - 50 Grams
- Milk - 250 Milliliters
- Flour - 125 Grams
- Salt - 1/2 Teaspoon
- Mayonnaise - - To taste
- Green - - To taste
- Turmeric - 1/2 Teaspoon
In a saucepan, boil the pre-washed potatoes in the peel, carrots and 3 eggs. While the vegetables are cooking, prepare the dough for the pancakes. For this, in a deep bowl, mix the milk, 2 eggs, salt, turmeric and flour. Bake pancakes in a large frying pan, butter. Grease pancakes with butter. It should total 5 pancakes. Cut the pancakes in half, and then fold them into a long chain. Pancakes should lie a little overlap, grease the joint place with melted cheese. The fifth pancake will be used to make "roots". Prepare the filling of the salad. To do this, mix grated potatoes with mayonnaise rubbed on a large grater, grated cheese with mayonnaise, grated eggs on medium grater with mayonnaise, grated carrots with mayonnaise, and finely chopped honey agaric with mayonnaise. Leave 10-15 beautiful mushrooms for decoration. Then alternately spread the toppings over the mushrooms. In total, there should be 5 uniform layers along the entire length of the pancake chain. Fold your chain with a roll. The more carefully you do it, the more beautiful the salad will be. Set your roll on a dish. From the remainder of the filling and from the last pancake, form a neat "spine". To attach the "roots" to the "stump", use the melted cheese. Garnish the salad with herbs and honey agarics. Unleash your imagination, use any vegetables. Salad "Penek" with mushrooms is ready. Bon Appetit!
Servings: 6-8