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Herbed Local Wild Mushroom Pancakes Stacked w/ Roasted Vegetables Drizzled w/ Vanilla Balsamic Syrup

Featured in the November issue of Johnstown Magazine

1c chopped Portobello mushrooms
2c chopped wild mushrooms
2T butter
3 cloves garlic, minced

Saute mushrooms in the butter till they exude liquid. Add garlic and cook till almost dry. Cool slightly.

2 eggs
1C flour
1 1/2 C milk
1tsp paprika
1/2 tsp dry mustard (Coleman�s)
3 T chopped fresh basil
1T chopped fresh thyme
1/4 C chopped sun dried tomatoes (softened in hot water, drained & patted dry before chopping)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Fresh ground black pepper to taste
1/4C minced fresh chives

1/2 C clarified butter

Whisk eggs, flour, milk, paprika, mustard, basil, thyme, tomatoes, baking powder, baking soda, salt, pepper & chives. Add the mushrooms and mix well. The batter should have the consistency of medium thick pancake batter.

Over med low fire, heat a small nonstick skillet and brush it with clarified butter. Pour 3 T batter into skillet and spread to make a 31/2 -4 inch circle. Cook until the edges become dry and bubbles form on top. Turn and cook until golden brown.

Vanilla-Balsamic Syrup

1 1/2 C sugar
1 1/2 C water
1/4 tsp vanilla
1/2 C balsamic vinegar

Boil together the sugar & water for 10 minutes, or until syrupy. Add the vanilla and Vinegar. Boil until thickened, about 10 minutes. Be careful not to burn the syrup. Keeps in the frig 2 weeks. Warm to serve.

Roasted Vegetables

3 large Portobello mushrooms cleaned and stemmed
3 small zucchini, sliced 1/4 inch thick
1 med eggplant, sliced 1/4 inch thick

Brush w/OO, S&P and roast till golden brown. Cool & rough chop.
Mix in:
2 C corn
1/2 C chopped fresh parsley