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INGREDIENTS

2 Whole Eggs; (beaten)
SAUCE
30 g White Button Mushrooms
Seasoning
PANCAKES
1 pn Salt
50 ml Mushroom Sauce;
1 Dsp Poppy Seeds
250 ml Vegetable Oil;
2 Eggs
250 ml milk
100 ml Heavy Cream
125 g Flour
GARNISH
1 Leek; (finely shredded)
Seasoning
2 tb Plain Flour; (seasoned)
250 g Assorted Mushrooms
1 sm Glass of Sherry

Servings

INSTRUCTIONS

1. Prepare sauce by slicing the button mushrooms and drying in the oven on a baking tray for 7 minutes. 2. Reduce double cream and sherry together. Deglaze the mushrooms with a little white wine and add to cream mixture. Keep on stove on simmer. Season. 3. Prepare pancakes by blending ingredients together and heating a small frying pan to smoking point. Pour butter in pan and cool 4 pancakes. 4. Fry the 225g of assorted mushrooms in a hot frying pan. Season and reserve. 5. Add a little of the sauce (as described in point 2.) to the cooked mushrooms. Season and add the egg. 6. Put the pancake inside a small ramekin or dariole mould and fill with mushroom mix. 7. Put darioles (or ramekins) in a bain marie into the oven (or on top of the stove) and cook for 10 minutes to allow egg to set mixture. 8. Turn out pancakes and serve with a little of the reserved sauce. Deep Fried Leeks 9. Cut the leeks into 3 inch pieces and cut in half lengthways. 10. Shred this half with a sharp knife and toss in a little seasoned flour. 11. Fry for 1 minute in hot vegetable oil (in a saucepan) heated to 160?c / 170?c. 12. Remove and drain on tissue and season. 13. Serve as garnish with pancakes. NOTES : Chef:Steven Saunders

NOTES

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Mushroom Pancake with Deep Fried Leeks

2 Whole Eggs; (beaten)
 SAUCE
30 g White Button Mushrooms
 Seasoning
 PANCAKES
1 pn Salt
50 ml Mushroom Sauce;
1 Dsp Poppy Seeds
250 ml Vegetable Oil;
2 Eggs
250 ml milk
100 ml Heavy Cream
125 g Flour
 GARNISH
1 Leek; (finely shredded)
 Seasoning
2 tb Plain Flour; (seasoned)
250 g Assorted Mushrooms
1 sm Glass of Sherry

1. Prepare sauce by slicing the button mushrooms and drying in the oven on  a baking tray for 7 minutes.    2. Reduce double cream and sherry together. Deglaze the mushrooms with a  little white wine and add to cream mixture. Keep on stove on simmer.  Season.    3. Prepare pancakes by blending ingredients together and heating a small  frying pan to smoking point. Pour butter in pan and cool 4 pancakes.    4. Fry the 225g of assorted mushrooms in a hot frying pan. Season and  reserve.    5. Add a little of the sauce (as described in point 2.) to the cooked  mushrooms. Season and add the egg.    6. Put the pancake inside a small ramekin or dariole mould and fill with  mushroom mix.    7. Put darioles (or ramekins) in a bain marie into the oven (or on top of  the stove) and cook for 10 minutes to allow egg to set mixture.    8. Turn out pancakes and serve with a little of the reserved sauce.    Deep Fried Leeks    9. Cut the leeks into 3 inch pieces and cut in half lengthways.    10. Shred this half with a sharp knife and toss in a little seasoned flour.    11. Fry for 1 minute in hot vegetable oil (in a saucepan) heated to 160?c /  170?c.    12. Remove and drain on tissue and season.    13. Serve as garnish with pancakes.        NOTES : Chef:Steven Saunders

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 4 servings

Calories: 375
Calories from Fat: 166 (44%)

Amt Per Serving		% DV

	Total Fat 18.4g	25 %
	Saturated Fat 7.1g	36 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 2.3g
Cholesterol 547.3mg		168 %
Sodium 229.1mg		8 %
Potassium 612.8mg		16 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 28.3g
Protein 22g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 375

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