Best Lobster Wild Mushroom Pancakes Recipes

WILD MUSHROOM PANCAKES

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.

RED LOBSTER WILD MUSHROOM SOUP

Steps:

• Beef stock: Place 2 quarts water and 2 tablespoons beef-stock base in a saucepot and simmer until beef-stock base has dissolved. Remove stock from the heat and allow it to cool until it is refrigerator temperature.
• Wash all mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt behind.
• Remove the stems from the shiitake mushrooms, and then slice all of the mushrooms ?- inch thick. Keep the button mushrooms separate from the others.
• For soup :.
• Heat a 6-8 quart saucepot over moderately high heat. Pour in the melted butter. Add button mushrooms and diced yellow onions to hot butter and cook until mushrooms are soft.
• Add the remaining mushrooms and garlic and saute for about 5 minutes, stirring constantly.
• Add the sherry and cook for an additional 3 minutes.
• Reduce the heat and add the flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepot.
• Add half of the cold beef stock and stir until liquid thickens.
• Add the remainder of the stock and spices and simmer for 10 minutes.
• Add the cream and allow soup to simmer for an additional 10 minutes.
• Enjoy!