mushroom and spinach pancakes

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Cooking receipe to make mushroom and spinach pancakes under category Aga Recipes. You may find some video clips related to this receipe below.

mushroom and spinach pancakes

50g plain white flour

50g plain wholemeal flour

1 egg

350ml skimmed milk

salt and freshly ground black pepper

300ml vegetable stock

25g dried mushrooms

1 tbsp vegetable oil plus extra for greasing

450g fresh spinach washed and prepared or 350g frozen leaf spinach thawed

225g reduced fat soft cheese

450g browncap mushrooms

1 bunch spring onions

flat leafed parsley to garnish

Blend together the flours egg milk and a pinch of salt in a food processor.

Cover and set aside for 30 minutes.

Pour stock over the dried mushrooms and leave to soak for 30 minutes.

Wipe the simmering plate with kitchen paper dipped m oil.

lightly all a small nonstick crepe pan and place on the boiling plate.

When hot add enough batter to coat base of pan thinly.

Cook the pancake for 12 minutes until golden brown then turn onto the simmering plate shut the lid and cook for a further 30 seconds to brown the underside.

Transfer to a plate.

Continue with remaining batter to make 10 to 12 pancakes.

Cook the spinach in a pan for 2 to 3 minutes until just wiped.

Cool squeeze and chop.

Mix with the soft cheese and season to taste.

Roughly chop the browncap mushrooms and spring onions.

Heat 1 level tbsp oil in a pan add the chopped mushrooms and spring onions and cook very briskly on the boiling plate until lightly browned.

Add the soaked dried mushrooms and stock bring to the boil then reduce heat and cook uncovered in the roasting ovenfor 15to 20 minutes or until syrupy.

Season with salt and pepper.

Blend half the mushroom mixture in a food processor until smooth.

Return to pan and combine with remaining mushrooms.

Place half the spinach mixture m a tightly oiled 1.1 litre round shallow ovenproof dish

Using about six pancakes layer them with the mushroom mixture and remaining spinach mixture finishing with a mushroom layer.

Cook in the roasting ovenwith the shelf on the bottom runners for 30 minutes or until well browned and hot.

Serve garnished with flat leafed parsley.

Readymade pancakes are available from supermarkets. Interleave leftover pancakes with greaseproof paper wrap and freeze.

Pancakes layered with savoury fillings to form a large cake are ideal to whip out of the fridge and straight into the aga for a trouble free brunch when you hove weekend guests.

Serves 4

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