Wild Mushroom Pancakes

Wild Mushroom Pancakes

Serves 2   Prep time:  30 mins   Cooking time 15 - 30 mins

Ingredients:

For the Pancakes:

1 level ramekin Plain Flour

1 free range egg

1 ramekin milk

15g butter

For the Mushroom Filling:

1 tbsp Extra Virgin Olive Oil

½ onion (finely chopped)

1 garlic clove (finely chopped)

100g dried wild mushrooms

25g butter

2 spring onions (sliced diagonally)

1 tsp chopped fresh thyme

For the White Wine Sauce:

2 floz white wine

Small pinch of saffron threads

3 ½ floz double cream

Salt and pepper to season

Pancakes:

1. Sieve the flour into a bowl and add the egg. Gradually add the milk, whisking constantly until the mixture forms a smooth batter about as thick a double cream.
2. Melt the butter in the pan, when the butter is foaming add a ladleful of batter to the pan swirl round until the batter is even in the pan.
3. Cook for 2-3 mins on each side or until golden, transfer to a warm plate and cover with foil.

Mushrooms:

1. Heat the oil in a separate pan over a medium heat, add the onions and garlic and fry for 2-3 mins, then add the mushrooms stir well and cook until the mushrooms are golden.
2. Stir in the butter, spring onions and thyme and cook for a further 2-3 mins, now use a slotted spoon to transfer the mix to a warm plate being careful to leave cooking juices in the pan.

White Wine Sauce:

1.      Add the wine to the hot pan simmer and stir with a spoon to deglaze the pan.

2.      Now add the cream and saffron, stir well and simmer and reduce by half, season to taste, return the mushrooms to the sauce.

3.      Now place the mixture in the centre of a pancake and role to serve. Decorate with extra filling and sauce.