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MUSHROOM & GOAT'S CHEESE PANCAKES |
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IngredientsServes 4
Preparation: 5 minutes, plus pancake making
Cooking: 15 minutes
1 quantity Wholemeal or Buckwheat pancake batter
75g (3oz) butter
2 shallots, finely chopped
1 garlic clove, crushed
250g (8oz) oyster mushrooms, thinly sliced
250g (8oz) button mushrooms, thinly sliced
125g (4oz) soft goat's cheese, crumbled
3-4 tbsp water
3 tbsp chopped coriander leaves
salt and freshly ground black pepper
sprigs of coriander, to garnish
Method
Make 8 pancakes following Wholemeal Pancakes recipe
Melt 50g (2oz) of the butter in a large frying pan, add the shallots and garlic and cook gently until soft. Add the mushrooms and season well. Cook over a high heat for about 2 minutes. Then reduce the heat, cover the pan and cook for 5 minutes, or until the mushrooms are soft and juicy.
Add the goat's cheese and stir in as it melts; add 3-4 tablespoons of water if the mixture is too thick. It should have the consistency of pouring cream. Season to taste. Stir in the chopped coriander leaves.
Spoon the filling on to the prepared pancakes and fold or roll up and place in an ovenproof dish. Melt the remaining butter and brush it liberally over each pancake.
Cover the dish with foil and heat through in a preheated over, 180°C (350°F), Gas Mark 4, for 8-10 minutes. Serve the pancakes hot, garnished with coriander.
This recipe is reproduced with the kind permission of Sarah Brown
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