Wild Rice And Mushroom Pancakes

• 1/2 pound crimini or common mushrooms
• 2 large eggs
• 1 cup cooked wild rice (see notes)
• 1 cup shredded cheddar cheese
• 1/2 cup fine dried bread crumbs
• 1/2 cup minced green onions, white and pale green parts only
• 2 teaspoons hot sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• About 2 tablespoons olive oil
• 1/2 cup sour cream
• About 2 ounces salmon or whitefish roe (optional; see notes)

1. Rinse and drain mushrooms. Trim off and discard tough stem ends and any bruised areas; finely chop mushrooms.
2. In a bowl, beat eggs to blend. Add mushrooms, rice, cheese, bread crumbs, green onions, hot sauce, thyme, salt, and pepper; mix until well blended.
3. Heat 1/2 tablespoon olive oil in a 10- to 12-inch frying pan over medium-high heat. Spoon rice mixture in 1-tablespoon portions, slightly apart, into pan; with back of spoon, flatten into 3-inch rounds. Cook pancakes, turning once, until browned on both sides, 4 to 6 minutes total. With a spatula, transfer to a 12- by 15-inch baking sheet lined with paper towels and keep warm in a 200u0b0 oven. Repeat to cook remaining pancakes, adding more oil to pan as needed.
4. Arrange pancakes in a single layer on a platter. Dollop sour cream equally on pancakes. Top each with 1/2 teaspoon salmon roe if desired.
5. Nutritional analysis per pancake.

crimini, eggs, rice, cheddar cheese, bread crumbs, green onions, hot sauce, thyme, salt, pepper, olive oil, sour cream, salmon

Taken from www.myrecipes.com/recipe/wild-rice-mushroom-pancakes (may not work)