Wild Mushroom Pancakes Recipes
MUSHROOM PANCAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)
WILD MUSHROOM PANCAKES
This recipe is based on one from Clarissa Dickson Wright's and Jennifer Paterson's book, Cooking with the Two Fat Ladies. The intro says, "When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes." Prep time doesn't include the batter's 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!
Provided by mersaydees
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
- In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
- Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
- Eat.
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