Mushroom pancakes (made with ‘OO’ Italian flour)
I first made these at a cookery school in Ligura some years ago. They are really tasty.
50g unsalted butter
2 shallots, diced
2-3 tsp chopped rosemary (fresh)
1 clove garlic, finely chopped
400g large flat field mushrooms, wiped and sliced
120g mixed wild mushrooms (These are sold ready mixed at the supermarket, including shiitake and morelles. This mix adds real ‘oomph’ to the filling, but you could just up the field mushroom quantity if you can’t find wild mushroom selections)
230g buffalo Mozzarella, diced
100g freshly grated Parmesan, plus extra for sprinkling
250g Ricotta
2 tbsp chopped flat leaf parsley
Salt and freshly ground pepper, to taste
Pancakes
90g Italian '00' flour
150ml full cream milk
2 large eggs, beaten
50g unsalted butter, melted
Melt the butter in a large frying pan over a medium heat. Add the shallots, rosemary, garlic and all the mushrooms. Saute for about 15 minutes, stirring regularly, until tender and golden in colour. Mix the cheeses and parsley in a bowl. Incorporate the cooked mushrooms, add salt and pepper to taste and set aside.
Preheat the oven to 180˚C/gas mark 4 and butter a large baking dish. (I use a large lasagna dish)
Mix the flour and milk for the pancakes in a bowl. Add the eggs and a pinch of salt and whisk. Pass through a sieve. Brush a large frying pan with melted butter and set over a medium heat. Pour a small ladleful of the batter (about 1/6) in the pan and swirl to make a thin pancake. Cook for 1-2 minutes each side then remove and set aside. Repeat, to make 6 pancakes.
Put a spoonful of the mushroom mixture in the centre of each pancake. Fold up the ends, then fold over the two edges to make a parcel. Place in the baking dish. Brush with any remaining melted butter. Sprinkle with Parmesan to taste. Bake for 10-15 minutes. Serve immediately.
I first made these at a cookery school in Ligura some years ago. They are really tasty.
50g unsalted butter
2 shallots, diced
2-3 tsp chopped rosemary (fresh)
1 clove garlic, finely chopped
400g large flat field mushrooms, wiped and sliced
120g mixed wild mushrooms (These are sold ready mixed at the supermarket, including shiitake and morelles. This mix adds real ‘oomph’ to the filling, but you could just up the field mushroom quantity if you can’t find wild mushroom selections)
230g buffalo Mozzarella, diced
100g freshly grated Parmesan, plus extra for sprinkling
250g Ricotta
2 tbsp chopped flat leaf parsley
Salt and freshly ground pepper, to taste
Pancakes
90g Italian '00' flour
150ml full cream milk
2 large eggs, beaten
50g unsalted butter, melted
Melt the butter in a large frying pan over a medium heat. Add the shallots, rosemary, garlic and all the mushrooms. Saute for about 15 minutes, stirring regularly, until tender and golden in colour. Mix the cheeses and parsley in a bowl. Incorporate the cooked mushrooms, add salt and pepper to taste and set aside.
Preheat the oven to 180˚C/gas mark 4 and butter a large baking dish. (I use a large lasagna dish)
Mix the flour and milk for the pancakes in a bowl. Add the eggs and a pinch of salt and whisk. Pass through a sieve. Brush a large frying pan with melted butter and set over a medium heat. Pour a small ladleful of the batter (about 1/6) in the pan and swirl to make a thin pancake. Cook for 1-2 minutes each side then remove and set aside. Repeat, to make 6 pancakes.
Put a spoonful of the mushroom mixture in the centre of each pancake. Fold up the ends, then fold over the two edges to make a parcel. Place in the baking dish. Brush with any remaining melted butter. Sprinkle with Parmesan to taste. Bake for 10-15 minutes. Serve immediately.
(TIA, Ishbel)
