Mushroom Pancake "Shortstack" with Balsamic Syrup, Sun-Dried Tomato Butter & Spinach Sauce

 

 

Ingredients:

Sun-dried tomato butter:

 

· 180g softened butter

 

· 3 cloves roasted garlic (recipe follows) or 2 cloves fresh garlic,

 

· peeled and chopped finely

 

· 5 sun-dried tomatoes, diced

 

· 3 basil leaves, chopped

 

· 1 sprig thyme, chopped
 

 

Balsamic Syrup:

 

· 90g sugar

 

· 185ml water

 

· 90ml ACETUM Balsamic Vinegar

 

Mushroom pancake batter:

 

· 2 cups sliced raw mushrooms

 

· (oyster, shiitake, swiss brown)

 

· ½ clove garlic, peeled and chopped

 

· 1 tablespoon vegetable oil

 

· 1 egg

 

· 1 cup milk

 

· 1 cup plain flour

 

· 4 sun-dried tomato halves, diced

 

· 5 basil leaves, chopped

 

· 1 spring thyme, chopped

 

· 60g parmesan cheese, grated

 

· ¼ teaspoon bicarbonate of soda

 

· ½ teaspoon baking powder

 

· salt and freshly ground pepper

 

· oil for cooking

 

Spinach sauce:

 

· 4 spring onions, peeled and diced

 

· oil to sauté

 

· 185g spinach, washed, drained

 

· and stems removed

 

· 185ml vegetable or chicken stock

 

· 5 basil leaves

 

· 4 chives

 

· 30ml olive oil

 

· salt and pepper

 

 

Method:

8 to 16 small brown mushrooms, marinated in oil, garlic and herbs baby lettuce leaves

 

To make the sun-dried tomato butter: in a bowl combine all the ingredients, then roll into a log shape, cover and refrigerate until required.

 

To make the balsamic syrup: combine the sugar and water in a saucepan over medium heat and cook until it is a syrupy consistency, add the ACETUM Balsamic Vinegar and simmer until reduced by half. Reserve until required.

 

To make the mushroom pancake batter: sauté the mushrooms and garlic in the oil, then drain and reserve with the cooking juices. In a bowl whisk the egg and milk, add the flour and mix until smooth. Add the mushrooms, sun-dried tomato, herbs, parmesan, bicarbonate of soda and the baking powder. Stir until combined, add the reserved juices from the mushrooms and season with salt and pepper.

 

To cook the pancakes: heat a lightly oiled crepe pan, pour in ¼ cup of the pancake batter, quickly rolling the pan so that the mixture covers the entire base. Cook until the underside is just brown, turn gently with a spatula and cook the other side. Remove and set aside in a warm place. As the pancakes are cooked, stack them in pairs divided by grease-proof paper. Keep warm.

 

To make the spinach sauce: sauté the onions in the oil over a high heat, stirring constantly. Add the spinach and toss until wilted, then remove from heat. In a food processor, blend the spinach mixture with the stock, basil and chives and, with the machine still running, add the oil in a slow drizzle. Season to taste with salt and pepper and keep warm.

 

To serve: drain the marinade from the swiss brown mushrooms and cook on a char-grill, or sauté gently. Slice thinly and set aside in a warm place. Put some spinach sauce on each warmed plate, top with 2 to 3 baby lettuce leaves. Lay a pancake on the leaves, cover with sliced mushrooms, another pancake, more mushrooms and, finally, another pancake. Drizzle with balsamic syrup and a slice of sun-dried tomato butter. Serve immediately.

Serves 4

Products used in this recipe