Mouthwatering Russian Brunch: Vegetarian Vodka Shrimp Crepes with Wild Mushroom Sauce and Dill-Infused Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large crepes 8 oz vegetarian vodka shrimp substitute (e.g., king oyster mushrooms) 2 cups wild mushroom sauce (vegetarian
• friendly) 2 cups cooked quinoa, infused with fresh dill Fresh dill for garnish Salt and pepper to taste

Instructions

1. Prepare the vegetarian vodka shrimp substitute by slicing king oyster mushrooms into thin strips.
2. Heat a large skillet over medium heat, add the mushrooms and cook until they are golden brown and slightly crispy. Season with salt and pepper to taste. Set aside.
3. Warm the wild mushroom sauce in a small saucepan over low heat.
4. Assemble each plate by placing two crepes on the bottom view, followed by a layer of cooked quinoa infused with dill. Top with a generous helping of the vegetarian vodka shrimp substitute and a ladleful of wild mushroom sauce. Garnish with fresh dill sprigs for an aromatic finish.
5. Repeat the process for all plates, ensuring each serving is plated to perfection for the top view.

Chef’s Insight

Infuse quinoa with dill by cooking it in vegetable broth with fresh dill sprigs.

Notes

For a more authentic experience, pair this dish with Russian-style vodka.