Best 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.

WILD RICE AND MUSHROOM PANCAKES

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.

LOBSTER & WILD MUSHROOM PANCAKES

Steps:

• In olive oil, saute the garlic and shallots and set aside. Saute the wild mushrooms in olive oil and set aside. In a large mixing bowl, combine the eggs, milk, and butter. Slowly stir in the flour, mixing well. Add the garlic and shallots. Lightly grease a skillet with oil and place it over medium heat. Drop batter by tablespoons to form 5" pankcakes onto the hot griddle. Place the lobster meat, wild mushrooms, scallions, and seasonings on top of each pancake. Turn when the pancake tops are bubbling and the undersides are golden brown. Continue cooking for 2 minutes over low heat. Serve immediately. Garnish with creme fraiche, golden caviar, and fresh chives.