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25 g/1 oz/2 tbsp unsalted (sweet) butter
30 ml/2 tbsp extra virgin olive oil
450 g/1 lb mixed wild mushrooms, thinly sliced
1 garlic clove, crushed
2 shallots, chopped
120 ml/4 fl oz/0.5 cup double (heavy) cream
Salt and freshly ground black pepper
4 Pancakes
15 ml/1 tbsp chopped parsley
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Method :
Heat the butter and oil in a saucepan and fry (saute) the mushrooms over a
high heat, stirring continuously, until the liquid has evaporated. Stir in
the garlic and shallots and cook for a few minutes, stirring, until the
shallots are golden. Stir in the cream, season to taste and simmer gently
for a few minutes until the sauce thickens. If you have just made the
pancakes, keep them warm, otherwise warm them in the oven or in a frying
pan (skillet). Divide the mushroom mixture between the pancakes, roll up
and serve at once sprinkled with the parsley. |