Chanterelle and Cheese Pancakes

Debbie Johnson and her sister, Lynn, served their now famous Chanterelle and Cheese Pancakes at the Wine and Mushroom Dinner. Here is the much-requested recipe.

by Deb

Cantharellus californicus. © Nathan Wilson (from mushroomobserver.org).jpg

Objective:

Appetizer/Salad

Total Time:

About an hour

Yield:

12 (2-inch) pancakes

Suggested Mushrooms:

Cantharellus californicus (California golden chanterelle, mud puppy, oak chanterelle)

Ingredients

Pancakes

1⁄2 C milk

1 1⁄4 C dry 1⁄2 inch white bread cubes

4 Tbl. clarified butter

1⁄2 C coarsely chopped fresh chanterelles

1 egg, lightly beaten

1⁄2 cup shredded mild cheese such as Fontina or Monterey Jack

Salt and pepper to taste

Onion Butter Topping

2 yellow or white onions, thinly sliced

Splash of brandy

1 stick butter

Italian parsley or sautéed red pepper

Salt and pepper as desired

Method

Pancake Batter

Pour milk over bread in a medium bowl. Soak 3 minutes. Strain liquid through a fine sieve, pressing gently with the back of a spoon. Discard milk. You should have 1/3 cup bread. Return bread to bowl.
Sauté mushrooms in a bit of clarified butter until liquid has almost evaporated.
Blend soaked bread and egg with a fork. Mix in cheese and add chanterelles. Season with salt and pepper to taste. May be prepared and refrigerated up to three hours ahead.

Pancakes

Heat a large skillet over medium heat, brush lightly with clarified butter, and spoon batter into skillet by tablespoonfuls.
Cook a few minutes on each side until brown. Serve immediately, unadorned as a side dish or topped with herbed butter or onion topping as an hors d’oeuvre.

Onion Butter Topping

Cook onions slowly in a little bit of butter until nicely caramelized.
Finish with a splash of brandy, cook off moisture and alcohol, and cool. Blend with softened butter in food processor.
Add parsley or red pepper for color, salt and pepper if desired.

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