Pancakes with Wild Mushrooms Recipe

Pancakes with Wild Mushrooms Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp unsalted (sweet) butter

30 ml/2 tbsp extra virgin olive oil
450 g/1 lb mixed wild mushrooms, thinly sliced
1 garlic clove, crushed
2 shallots, chopped
120 ml/4 fl oz/0.5 cup double (heavy) cream
Salt and freshly ground black pepper

4 Pancakes
15 ml/1 tbsp chopped parsley

Method :

Heat the butter and oil in a saucepan and fry (saute) the mushrooms over a high heat, stirring continuously, until the liquid has evaporated. Stir in the garlic and shallots and cook for a few minutes, stirring, until the shallots are golden. Stir in the cream, season to taste and simmer gently for a few minutes until the sauce thickens. If you have just made the pancakes, keep them warm, otherwise warm them in the oven or in a frying pan (skillet). Divide the mushroom mixture between the pancakes, roll up and serve at once sprinkled with the parsley.

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