Unfortunately, my arthritic hands are playing up today, so the usual three-dishes are “off the menu” (see what I did there?). What I’ve done instead, is prepare a lovely “Sunday Brunch” dish for you to enjoy at your leisure. And, I’m confident that you’ll enjoy my wild mushroom pancakes or their sweeter alternative which I mention below.
As it happens, my blog has subscribers throughout the world. So what’s in season, here in the UK, may not be elsewhere. Hence the reason why this wild mushroom recipe is perfect for wherever you reside and forage. As long as you pick seasonal mushrooms from your part of the world, they’ll be ideal for this dish. Bear in mind, however, that a milder tasting mushroom lends itself well to this recipe.
St George’s Mushrooms
In the UK our mushroom season kicks in next month with St George’s Mushrooms. So make sure you keep your eyes open for them. They’ll be featuring in some of my recipes in the latter part of April. And, they’re a perfect mushroom for a wild mushroom pancake! If you’d like to know more about this mushroom, then take a peek at my post, ‘St George’s Mushrooms and 10 Reasons to Love Them’. The post also features another, delicious recipe.
However, If you prefer a sweeter tasting pancake, then swap out the mushrooms for dried and crushed pine or Douglas Fir needles. Then serve with whipped cream and a sprinkle of fresh wood sorrel garnish.
If you’d like to know which mushrooms are available each month, then this website is the one for you. It provides an annual seasonal availability calendar which will help you to identify, and look for, available mushrooms and where you’re most likely to find them.
So, who’s up for putting together a plate of delicious pancakes then? If you do have a go at throwing together this recipe, then send me pics of your efforts, So, come on, get your boots on and start foraging for some yummy mushrooms. And, while you’re busy hunting for them, why don’t you pick yourself some young comfrey leaves and rustle up this ‘Comfrey Fritters & Wild Green Salad’.
And there you have it! A decadent Sunday brunch you can enjoy at your leisure, taking your time with it so, by pure chance, it runs into ‘wine o’clock!’ And remember, if you don’t want to miss any of my posts then you know what you have to do. Subscribe here. In the meantime, take care and stay safe.
Wild Mushroom Pancakes with Wild Garlic Butter
- 50 g unsalted butter
- 300 g seasonal wild mushrooms
- 175 g self raising flour
- 2 medium eggs
- 200 ml milk
- pinch salt & white pepper
Wild Garlic Butter Ingredients
- 4 finely chopped wild garlic leaves
- 115 g unsalted butter, softened
- 1 tsp lemon juice or swap out with a small handful of wood sorrel
- Prepare the wild garlic butter first. Mix the finely chopped leaves and lemon juice with the softened butter. Turn out onto top edge of a 10″ sheet of grease-proof paper.. Shape into a sausage and roll up, twisting the edges. Place in the fridge for approx 1hr until firm. (or 30 mins in freezer)
- Melt half the butter in a frying pan. Once the butter is frothing, add the chopped mushrooms and fry over a moderate heat, allowing the mushrooms to soften and the water to evaporate. Once ready, lay to the side to cool.
- To make the batter, sift the dry ingredients together in a bowl. Beat the eggs into the milk and add to the butter to make a thick batter. Mix in the mushrooms
- Heat the remaining butter in a frying pan. Once the butter is frothing, Spoon the batter into the pan, making 2″ circles. Once the batter begins to bubble, turn the pancake over and cook for a further 10-15 seconds. Serve warm with a slices of wild garlic butter.