Creamy mushroom pancakes with thyme-roasted tomatoes

1. 1

   To make the mushroom sauce, place the butter with the olive oil in a medium frying pan over a medium heat. When the butter has melted add the garlic, shallot, sage and thyme and fry for one minute.

2. 2

   Add the mushrooms and fry for a further minute.

3. 3

   Add the cream and bring to simmering point. Season, to taste, with salt and freshly ground black pepper and remove from the heat.

4. 4

   To make the thyme roasted tomatoes, place a small frying pan over a high heat.

5. 5

   Place the tomatoes, thyme, olive oil and brown sugar in a large bowl and mix together well.

6. 6

   Place the mixture into the frying pan and cook for five minutes continually agitating the pan.

7. 7

   To make the pancakes, place the flour and salt into a large bowl, making a well in the centre. Place the egg and egg yolk into the well in the flour with a little milk. Stir together, gradually adding the remaining milk and oil as you continue to stir, until a loose batter mix is formed.

8. 8

   Place a lightly oiled small frying pan over a high heat.

9. 9

   Add a ladle of the batter to the pan and cook for a minute. Turn over the pancake to cook for one more minute, or until golden. Repeat the process to cook one more pancake.

10. 10

    To serve, place a base pancake onto a warmed plate. Spoon the mushroom sauce over and place another pancake on top. Finish with a further layer of mushroom sauce. Place the thyme roasted tomatoes around the edge of the plate and serve.

1 serving ≈ 520 g

Nutrition values are estimates. - means data is unavailable.