Best 2 Wild Mushroom Pancakes Recipes

Wild mushroom pancakes are a delectable and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their earthy flavor and meaty texture, wild mushrooms add a unique and savory twist to traditional pancakes. Whether you're a seasoned mushroom hunter or prefer to purchase your mushrooms from the store, this article will provide you with a comprehensive guide to creating the perfect wild mushroom pancakes. From selecting the best mushrooms to mastering the art of pancake-making, we'll cover all the essential steps to ensure your wild mushroom pancakes turn out fluffy, flavorful, and irresistible.

Let's cook with our recipes!

WILD MUSHROOM PANCAKES

Wild Mushroom Pancakes image

This recipe is based on one from Clarissa Dickson Wright's and Jennifer Paterson's book, Cooking with the Two Fat Ladies. The intro says, "When you have risen from your tent and gathered your mushrooms, this is an easy breakfast dish. You can even make the batter the night before. If there are no mushrooms, just have pancakes." Prep time doesn't include the batter's 1 hour standing time. I confess that I haven't used self-raising flour; I placed a teaspoon of yeast in a cup of warm water and let that sit for 10-15 minutes. Then I incorporated this yeast mixture into all-purpose flour and I have to say THAT result was incredibly delicious. No added sugar. I have moved this from the breakfast menu to the brunch/dinner menu. Enjoy!

Provided by mersaydees

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups self-rising flour
2 eggs
7/8 cup milk
salt
fresh ground pepper
3/4 lb fresh wild mushroom
4 tablespoons butter
oil

Steps:

Make the batter with the flour, seasoning to taste, eggs, and milk. Leave to stand for at least one hour.
In large frying pan, melt the butter and sauté the mushrooms until they are wilted and all the liquid has evaporated. Set aside to cool.
Combine the batter and mushrooms. Heat a frying pan with a small amount of oil, and fry pancakes about 2 inches in diameter.
Eat.

WILD RICE AND MUSHROOM PANCAKES

Wild Rice and Mushroom Pancakes image

If you have left overs, these freeze and reheat very well. Layer with wax paper and freeze in air tight container. Remove and thaw as you need them. Reheat using skillet, oven or microwave.

Provided by linda Cox

Categories Rice Sides

Number Of Ingredients 13

Ingredients

4 Tbsp butter or margarine
1 medium onion , chopped
1 Tbsp garlic, minced, powdered garlic to taste can be used
8 oz white button mushrooms, chopped
1/2 tsp thyme (opt.)
1/2 tsp sage (opt.)
1/2 tsp celery seed
2 1/2 c wild rice, cooked
3 Tbsp worcestershire sause
1 tsp salt
4 large eggs, beaten
1/2 c unbleached white flour
1 c finely grated parmesan cheese

Steps:

1. melt 2 tablespoons butter in skillet and saute'onions and garlic until onions are transparent. Transfer to large mixing bowl
2. Melt 2 tablespoons butter in skillet and saute' mushrooms with thyme, sage and celery seed. saute' until mushrooms are slightly brown and juices gone. Add to bowl with onion.
3. To the onion and mushrooms add the cooked rice, Worcestershire sauce and salt. Mix well.
4. Sprinkle flour and cheese over the mixture and blend well.
5. Blend in beaten eggs.
6. Cook mixture on a hot greased skillet over med/low heat. Place a spoonful of mixture onto skillet and gently pat out to form a medium size pancake. Brown on both sides then transfer to plate. Serve warm.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling in the kitchen.
Use Fresh Mushrooms: Fresh mushrooms are always best for making pancakes. They have a more intense flavor and a better texture than dried or canned mushrooms.
Clean the Mushrooms Properly: Be sure to clean the mushrooms thoroughly before using them. Rinse them under cold water and pat them dry with a paper towel.
Chop the Mushrooms Finely: Chop the mushrooms finely so that they will distribute evenly throughout the pancakes.
Use a Non-Stick Skillet: A non-stick skillet is essential for making mushroom pancakes. It will help prevent the pancakes from sticking to the pan and breaking apart.
Cook the Pancakes Over Medium Heat: Cook the pancakes over medium heat so that they have time to cook through without burning.
Flip the Pancakes Carefully: Use a spatula to carefully flip the pancakes when they are golden brown on the bottom. Be careful not to break the pancakes.
Serve the Pancakes Immediately: Mushroom pancakes are best served immediately after they are cooked. They can be served with a variety of toppings, such as butter, syrup, fruit, or yogurt.

Conclusion:

Mushroom pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a little creativity, you can create your own unique mushroom pancake recipe that will impress your friends and family. So next time you are looking for a new and exciting dish to try, give mushroom pancakes a try. You won't be disappointed!

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