Fungi Recipes…


"FF’s mushroom pancake"



























For the pancakes (makes 6)

  • • 1 free-range egg

  • • 1 free-range egg yolk

  • • 110g flour

  • • 300ml milk

  • • 1 tbsp sunflower oil for pancakes

  • • Sunflower oil for cooking

For the filling (makes 2)

  • • 60g smoked bacon finely chopped

  • • 1 tbsp olive oil

  • • ½ onion finely slice

  • • sprig fresh thyme

  • • 200g mixed mushrooms, sliced

For the blue cheese glaze

  • • 200g Stilton

  • • 25g/1oz unsalted

  • • 2 free-range egg yolks

  • • salt and freshly ground black pepper

To finish

  • • 2 tbsp double cream

Preparation method

  1. • For the pancakes, place the egg and egg yolk and flour into a bowl and mix together to form a paste.

  2. • Gradually whisk in the milk, and the tablespoon of sunflower oil to form a smooth batter.

  3. • Heat a non-stick frying pan. Add a small amount of sunflower oil, swill round to coat the base of the pan and tip out the excess.

  4. • Pour some of the pancake mixture into centre of the pan and tip the pan in a circular motion to thinly coat the base. Cook the pancake until it sets, and turns a light golden colour. Turn the pancake over with a palette knife, and cook the other side for another minute, or until golden.

  5. • Tip out onto a plate and cover with a damp tea towel to prevent the pancake from drying out while you cook the rest of the pancakes.

  6. • For the mushroom filling, preheat the grill to its highest setting.

  7. • Heat a frying pan until hot, then add the olive oil, onion, mushrooms bacon and thyme and fry for 5-6 minutes.

  8. • For the blue cheese glaze, place all the ingredients in a food processor and blend to form a smooth paste.

  9. • To finish, lay a pancake flat onto a clean flat surface. Spoon the mushroom mixture into the centre and top with a spoonful of cream. Roll the pancake up, like a cigar, then place into a serving dish, and repeat with the second pancake.

  10. • Spoon the Stilton glaze over the pancakes, and place under the hot grill to cook until the blue cheese glaze is melted and golden brown.

  11. • Serve in the dish at the table.








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