Recipe – Pancakes Stuffed With Mixed Mushrooms In A Cheese Sauce

Following on from making pancakes per Sunday’s post, we used the 8 pancakes, or crêpes, that this made by stuffing them with a mushroom filling, covering them in a cheese sauce and baking them in the oven.  This is how we made it. 

Selection Of Mushrooms - Chanterelle, Shiitake and Chestnut

Selection Of Mushrooms - Chanterelle, Shiitake and Chestnut

How to make the mixed mushroom stuffing

75g / 3oz butter
1tbsp sunflower oil
1 medium onion, chopped finely
1 clove of garlic, chopped finely
500g / 1lb mushrooms, wiped, stalks removed and chopped
25g / 1oz fresh breadcrumbs
Pinch of nutmeg powder
Pinch of paprika
Pinch of ground white pepper
1tbsp chopped fesh parsley
1tbsp crème fraiche

You can use any mushrooms for the mushrooms.  I actually used 100g of shiitake, 100g of chanterelle and 300g of chestnut mushrooms for an extra woody and earthy flavour.  Champignons from the shops can be a bit flavourless.

Melt the butter and heat the oil together in a saucepan and then add the finely chopped onion and garlic.  I whizzed them up quickly in a food processor.  Cook these gently until translucent which will take about 5 minutes.

Now add the chopped mushrooms and fry at a high heat until cooked through but not burnt.  Stir in the breadcrumbs, add the seasoning and the crème fraiche together with the chopped parsley.

To stuff the pancakes, put about 1 tablespoon of the mixed mushrooms in the centre of the pancakes and then spread along its length and about 3cm wide.  Now fold over half the pancake and roll up the pancake.  Place the stuffed pancake in a baking tray.  Repeat this for the other pancakes.

Putting Mushroom Stuffing Into Savoury Pancake

Putting Mushroom Stuffing Into Savoury Pancake

 
 

One Pancake Well Stuffed With Mushrooms

One Pancake Well Stuffed With Mushrooms

How to make the cheese sauce

50g / 2oz butter
50g / 2oz plain flour
500ml / 1pt milk
A pinch of ground nutmeg
A pinch of paprika
A pinch of ground white pepper
125g / 5oz greated cheddar cheese
50g / 2oz grated cheddar cheese (for sprinkling over the final dish)

To make the cheese sauce first melt the butter in a heavy pan, then add the flour.  Stir this well.  Let the mixture cook gently for about one minute then add the milk little by little, stirring continuously after each addition.  When all the milk has been used, add the first lot of grated cheese and the seasonings and stir in thoroughly.

To finish off the stuffed pancakes

Pre-heat the oven to 180oC / 350oF.

Pour the cheese sauce over the stuffed crêpes and then sprinkle the last cheese over the top.

Bake in the oven for 15 – 20 minutes until the sauce is bubbling.

Mushroom Stuffed Pancakes In Cheese Sauce

Mushroom Stuffed Pancakes In Cheese Sauce

Serve immediately.  We served ours with new potatoes, peas and a salad.



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