This year was a good year for mushrooms – or so I have been told, as I don’t go picking mushrooms myself.
But as I have a passionate mushroom hunter in the family, I was provided with lots and lots and lots of mushrooms, mostly porcini, frozen, dried and powdered.
As those take up a lot of room, I decided to make a very mushroomy meal today, and started with the vague idea of a pancake.
This was the outcome:
- 100g flour
- 1/2 teaspoon baking powder
- 1 teaspoon porcini powder
- 1 teaspoon potato starch (by accident – I wanted to use 2 teaspoons of corn starch and only found out, it was the wrong starch after mixing in the first teaspoon)
- 1 teaspoon corn starch
- 230ml soy milk
- a pinch of salt
- some oil for the pan
- 40g dried porcini
- 250ml hot water
- 2 tablespoons porcini oil
- 1 tablespoon oil
- 2 tablespoons flour
- the porcini soaking water
- 100ml soy milk
- porcini powder
Put the dried porcini in hot water and let them soak.
Mix flour, baking powder, porcini powder and starch thoroughly, then whisk in the soy milk.
Heat oil in a big pan, but don’t let it get too hot. Pour some batter in the pan and fry on both sides (batter should suffice for 4 big pancakes).
While frying the pancakes, remove the dried porcini from the hot water. They should be soft now. Squeeze them carefully to remove more water, then cut them to smaller pieces.
Heat 2 tablespoons of oil in another pan (I used selfmade porcini oil – dried porcini have been steeping in it for over 3 weeks). Put the porcini in the hot pan and roast for a couple of minutes.
By now all of the pancake batter should have been turned into pancakes, so you can put them on a plate and fill them with the roasted porcini.
Actually you could stop here, the sauce is optional. But as I had dark, porcini-smelling soaking water left, I decided to additionally make a sauce to use it up.
So for the sauce, heat a tablespoon of oil in the small pan, then add two tablespoons of flour. Let the flour get some colour, then stir in the soaking water. Add 100ml of soy milk and let boil for a few minutes. Add salt and porcini powder, then pour the sauce over the pancakes.
Quite some work, but it will definitely get you praise.