The first time I made mlinci was along the more traditional way of serving it. With a roast. Not roast turkey as it’s generally meant to be, but with rabbit. Having just two of us in our household means that all of the mlinci “crackers” weren’t used the first time around.

It would have been easy enough to roast up another little beast but I had the urge to try something new. Some different uses for this North Croatian specialty for anyone that may look at the recipes and decide to try it for themselves. You can learn a little more about mlinci in my previous recipe.

How about something with vegetables?

A walk through my local farmers’ market was enough to generate some ideas and after gathering a few bits and pieces, another mlinci recipe was born. A medley of mushrooms (chestnut, white & pink oyster, enoki, black fungus etc), flat beans, butternut pumpkin and peas. Thanks to our street herb garden I snipped some fresh parsley, parsley flowers, purple and golden sage into the mix.

The end result may not look too pretty, but the flavours are all that matter. And you know what? I still have enough mlinci crackers remaining for one more recipe idea.

Check my other mlinci recipes –

Mlinci with rabbit and baked mlinci with lemon & chestnuts

Print Recipe

Mlinci s gljivama, bundevom & grašakom {Mlinci with mushrooms, pumpkin & peas}

Transform your Croatian mlinci into a colourful vegetable dish.

Course

Vegetables

Cuisine

Croatian

Servings

servings

Ingredients

• 2 tbsp olive oil
• 1 onion finely chopped
• 2 cloves garlic finely grated
• 100 g green bullhorn pepper cut into 1 cm squares (or use green capsicum)
• 300 g butternut pumpkin grated
• 800 ml vegetable stock or Vegeta
• 1 pinch saffron
• 400 g flat beans
• 1 tsp olive oil
• 4 tbsp butter
• 1 clove garlic finely grated
• 400 g mixed mushrooms
• 1 cup peas fresh or defrosted
• Salt & black pepper
• Flat leaf parsley
• Fresh sage leaves
• 3 sheets dried mlinci recipe link in notes
• Parmesan cheese freshly grated

Course Vegetables Cuisine Croatian Servings servings Ingredients 2 tbsp olive oil 1 onion finely chopped 2 cloves garlic finely grated 100 g green bullhorn pepper cut into 1 cm squares (or use green capsicum) 300 g butternut pumpkin grated 800 ml vegetable stock or Vegeta 1 pinch saffron 400 g flat beans 1 tsp olive oil 4 tbsp butter 1 clove garlic finely grated 400 g mixed mushrooms 1 cup peas fresh or defrosted Salt & black pepper Flat leaf parsley Fresh sage leaves 3 sheets dried mlinci recipe link in notes Parmesan cheese freshly grated

Instructions

1. Heat a small saucepan over medium-low flame. Sauté the onion, garlic and pepper until soft but not golden, stirring occasionally. Add the grated pumpkin, stock and saffron. Bring to the boil and reduce heat to a gentle simmer. Allow to cook for half an hour, stirring occasionally. Check for seasoning and set aside.
2. Heat a griddle pan or bbq to high heat. Coat the beans with the 1 teaspoon of oil and grill both sides until scored. Remove from heat, season with salt and black pepper and set aside.
3. Put a large pot of water on to boil.
4. Meanwhile, heat a large frying pan over medium heat. Add the butter, garlic, mushrooms, and peas. Sauté for about 1 minute until soft. Season with salt and pepper and stir through the herbs. Remove from heat and set aside.
5. Break the dried mlinci into 10 cm pieces and drop into the boiling water. Simmer for 1 minute then drain well. Toss the cooked mlinci into the pumpkin sauce, add some parsley leaves and gently stir to coat.
6. To serve, place the beans onto a serving platter, top with the mlinci, then tumble over the mushroom and pea mixture. Scatter over the parmesan and serve immediately.

Recipe Notes

Get my recipe for mlinci here.

 

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