Savoury Pancakes are a fantastic make-ahead vegetarian supper. In this recipe, I have made a simple filling of garlic-flavoured mushrooms and have included some fresh chives in the pancake batter. The pancakes are rolled around the filling, topped with grated cheese and then heated through in the oven. The finished dish is a bit like a baked pasta dish – lasagne or cannelloni – but using pancakes make it less heavy. The other advantage of using pancakes rather than pasta is that you can put additional flavourings, such as the chives, into the batter.
I love all kinds of pancakes – both sweet and savoury. They are so quick and easy to make and so versatile. You get an almost instant hit of that “home-baked” satisfaction! When it comes to sweet pancakes or crepes, I have very traditional tastes – lemon and sugar is the only topping that I like – but I am a bit more flexible when it comes to savoury pancakes. If mushrooms are not your thing you could try ricotta and spinach or vegetarian or meat-based bolognese sauce.
Mushrooms, lovely mushrooms…
I am a huge mushroom lover. There is something about mushrooms, a savoury almost meaty flavour, which seems to please both vegetarians and non-vegetarians alike. As I cater to a household with a range of food preferences, I tend to use a lot of mushrooms! In my recipes, you can pretty much use any type of mushroom, or combination of mushrooms, that you happen to have available. However, there are a few rules of mushroom cooking that I think are worth bearing in mind.
First off, generally the larger the mushroom, the stronger the flavour. If you want a milder mushroom taste, stick to button mushrooms.
Secondly, make sure your mushrooms are fresh and perky. No one (and really, I mean no one) likes a slimy mushroom that has been sitting in your fridge for a couple of weeks. If you are going to keep your mushrooms for a few days, make sure that they can “breathe” – if they are wrapped in plastic, remove the covering.
Thirdly, (with reference to my second point), do not over-cook your mushrooms. They need to be cooked through and firm with a bit of a bite not sad, flaccid things which have been stewed for hours.
And finally, make sure you season them well – with salt and pepper and any herbs and spices that your like – in order to bring out their flavour. No one likes a bland mushroom. I think garlic is a particular friend to all types of mushrooms but they also go well with thyme and nutmeg.
Mix the egg into the flour
Add milk to make a thick batter
Add chopped chives
Stir to combine
Pour a small amount of batter into hot sauce pan
Repeat to make six pancakes
Add garlic mushrooms
Top with sour cream and chives
If desired, place rolled pancakes in a dish, cover with cheese and bake for 10 minutes
These savoury pancakes, filled with garlic mushrooms topped with sour cream and chives, are the perfect vegetarian supper.
For the filling
50 g butter
475 g mushrooms (I generally use chestnut mushrooms but you can use any sort)
2 cloves of garlic
Salt and pepper
For the pancakes
100 g plain flour
275 ml milk
Salt and pepper
A little vegetable oil
A little butter
150 ml sour cream
100 g strong cheese (eg cheddar)
First make the garlic mushroom filling as follows.
Peel and chop the onion. Heat the butter in a heavy-based pan, add the chopped onion and cook gently for 10 minutes until it is soft and golden.
While the onion is cooking, remove the stalks from the mushrooms and chop them finely. Slice the mushroom caps.
After 10 minutes, peel and crush the garlic and add it to the pan together with the chopped and sliced mushrooms. Cook for a further 5 minutes and then take off the heat and set aside.
Next make the pancakes as follows.
Sift the flour into a large mixing bowl. Make a well in the centre and break the egg into it. Stir the mixture and gradually incorporate the flour with the egg. Then gradually add the milk and stir until all the flour is combined with it. You will then have a thin batter with the consistency of double cream. Season with salt and pepper. Finely chop the fresh chives and add them to the batter.
Heat a little vegetable oil in a heavy-based non-stick frying pan. Then, using a ladle or large spoon, pour a portion of the batter into the pan. Tip the pan so that it covers all of the base. Leave to cook for around four minutes. Then using a spatula or blunt knife, flip the pancake over to cook the other side and allow to cook for a further minute. Then slide the pancake onto a plate. Repeat until you have used all the batter. There should be enough to make six medium-sized pancakes.
At this point, you have a choice. Either you can simply put a tablespoonful of the mushroom mixture on top of each pancake, add a teaspoon of sour cream and a few chopped chives, roll up the pancake and eat it as it is. Or you can put the filled pancakes into a greased, oven-proof dish, top with grated cheese and bake in the oven set at 180 C (400 F or Gas Mark 4) for 10 minutes. If you are eating them immediately, I would recommend the former and if you are making them ahead, I would recommend the latter.
This Mushroom and Chestnut Soup is just the ticket on those cold, grey January days when you need a bowl of warming comfort food. It uses a combination of fresh and dried mushrooms which gives it an added depth of flavour. These are combined with sweet chestnuts which are a great flavour partner for mushrooms and also thicken the soup and give it a creamy texture – with no added cream!
You can use any kind of fresh mushrooms for this soup. I generally use a combination of the big, flat capped-mushrooms which have a strong flavour and smaller button mushrooms. The addition of the dried mushrooms, which are one of my favourite ingredients, is what really makes this soup special. They add a deep, savoury umami flavour which underpins that of the fresh mushrooms. Dried mushrooms are available in lots of supermarkets. I get mine from Tesco, which does great own-brand dried Porcini mushrooms but all major supermarkets have equivalent products and Merchant Gourmet also produces dried mixed mushrooms. You don’t need to add very many dried mushrooms to a dish – think of them as a condiment or flavouring – but they will have a major impact on the taste.
Ready-prepared sweet chestnuts can be found in most supermarkets. Merchant Gourmet produces a range of chestnut-products, including chestnut puree and whole chestnuts. There is no need to roast your own! Although traditionally associated with Christmas, I use sweet chestnuts throughout the autumn and winter, often combined with mushrooms, in soups, pies and sauces.
This soup resulted from me trying to find ways to use the flavour combination in my Mushroom and Chestnut Pies. I also developed a Creamy Mushroom Pasta sauce using the same ingredients which I use all the time, and is very popular with my children.
25 g butter (or vegan alternative) and 1 tablespoon of plain flour (optional)
Heat the oil in a large heavy-based pan
Peel and chop the onion and slice the celery sticks finely. Add to the pan together with the dried mushrooms and season with salt and pepper. If you are using dried thyme, add it at this stage.
Cook very gently for around 15 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the soup.
Chop the fresh mushrooms and add to the pan together with the crushed garlic cloves. Cook for a further ten minutes.
Add the vegetable stock to the pan and bring to the boil.
As soon as the soup has boiled, take the pan off the heat and add the chestnuts.
Allow the soup to cool slightly and then blend until smooth using a food processor or hand-held blender.
Add the milk (or nut milk) to thin the soup to your desired consistency. If using fresh thyme, add it at this stage. Gently re-heat the soup.
If you wish, you can make a beurre manie which will thicken the soup and give it a creamier, silkier texture. To do this, you should mix a little plain flour with some softened butter to make a paste and add it to the soup and heat gently until it thickens.
Creamy Mushroom Pasta with Chestnuts – the perfect week-night supper
This Creamy Mushroom Pasta, with sweet chestnuts and caramelised onions, is just what I want at the end of a busy working day. It is savoury, full of flavour and, even better, is quick and easy to make and the sauce can also be made in advance.
Mushrooms and sweet chestnuts are great flavour partners and are two of my favourite ingredients. The savouriness of this dish is enhanced by using both fresh and dried mushrooms. You can use any type of dried mushroom in this recipe – most of the supermarkets sell a range including porcini, shitake and mixed. They add a real depth of almost meaty flavour to recipes that do not contain any meat! Ready-to-eat sweet chestnuts are also available widely in supermarkets. They are inevitably associated with Christmas but I use them all the year round. They have a sweetness and also a soft but firm texture that is fantastic in all kinds of savoury dishes.
Due to its deep savouriness, this dish is a great one to serve to meat-eaters. In addition to its flavour, it also has a good range of textures and a good “mouth feel” which means the lack of meat is not likely to be noticed! There are several variations that you can make to this recipe depending on your dietary preferences.
Vegetarian – I include anchovies in my recipe but, if you are vegetarian, you can leave them out. You may just need to add a little additional salt to the sauce.
Vegan – You can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
Healthier – Replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.
You can use any kind of pasta to make Creamy Mushroom Pasta. I generally use a shorter pasta such as gigli (I love gigli!) or penne but I’ve made it with pretty much every type of pasta depending on what I have in my cupboard at the time.
This Creamy Mushroom Pasta with Chestnuts is the perfect week-night supper.
25 g butter
1 tablespoon olive oil
a handful of dried mushrooms (any kind)
2 cloves of garlic
1 tin of anchovies (optional)
485 g fresh mushrooms
180 g pack of peeled chestnuts
2 tablespoons of double cream
Salt and pepper
350 g pasta
Heat the olive oil and butter in a large frying pan.
Peel and finely chop the onions and add them to the pan. Crumble the dried mushrooms and add to the pan. Cook over a low heat for around 15 minutes until the onions are sweet and caramelised and the dried mushrooms have softened.
Peel and crush the cloves of garlic and roughly chop the anchovies. Add to the pan.
Finely chop half of the fresh mushrooms and slice the other half. This gives some variety in texture to the pasta sauce. Add the fresh mushrooms to the pan.
Cook for ten minutes until the fresh mushrooms are cooked through.
Roughly chop the peeled chestnuts into large chunks and add them to the pan.
Stir in the double cream and heat for a few minutes until the sauce thickens slightly. Chop the parsley and stir into the sauce. Taste the sauce and add salt and pepper as required. You may not need to add salt as the anchovies will add saltiness to the mixture.
In a separate pan, heat water to boiling point, add the pasta and cook according to instructions on the packet. When done, drain and stir in the mushroom and chestnut sauce.
If you want to make this a vegetarian recipe, you can omit the anchovies. Just make sure that you add a little salt to the sauce to compensate for the loss of their saltiness.
If you want to make this a vegan recipe, you can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
If you want to make this a healthier recipe, replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.
These Mushroom and Chestnut Pies make a fantastic vegetarian main course at an autumn or winter dinner. I often make them for Sunday lunch when I usually serve both vegetarian and non-vegetarian guests. The non-vegetarians get a roast and the vegetarians get the Mushroom and Chestnut Pies. They both go well with the same accompaniments – roast potatoes, cauliflower in white sauce, buttered carrots, parsnips – which makes things easy!
What makes these pies particularly good is the combination of the mushrooms and the chestnuts. The chestnuts add a sweetness which goes very well with the bosky savouriness of the mushrooms. Also, I think there is something special and celebratory about dishes that include crisp flaky pastry. These pies are part of my traditional Christmas Day dinner when I serve both vegetarians and non-vegetarians.
These Mushroom and Chestnut pies are the perfect autumn main course combining savoury mushrooms and sweet chestnuts wrapped in crisp buttery pastry.
25 g butter and 1 teaspoon oil (or 2 tsp if vegan)
1 bulb of fennel
2 sticks of celery
Salt and pepper
250 g mushrooms
1 garlic clove
Several sprigs of fresh thyme (or one teaspoon of dried thyme)
180 g of peeled, whole chestnuts
500 g packet of puff pastry
Heat the butter and oil in a large heavy-based pan
Peel and chop the onion, fennel and celery. Add the vegetables to the pan and season with salt and pepper.
Cook very gently for around 30 minutes until the vegetables are soft and sweet. Slow cooking caramelises the natural sugars in the vegetables and greatly improves the flavour of the dish.
Slice the mushrooms and add them to the pan together with the peeled and crushed garlic clove. Cook for a further five minutes.
If using fresh thyme, remove the leaves from the woody stems. Add the thyme to the vegetable mixture.
Roughly chop the chestnuts and add them to the vegetable mixture. Cook for a further five minutes.
Roll out the puff pastry to a thickness of approximately half a centimetre. Cut circles from the pastry. Either use a pastry cutter or cut around a small saucer or plate.
Break and lightly whisk the egg. Use a pastry brush to paint egg around the circumference of one of the pastry circles. Place a spoonful of the mushroom and chestnut mixture in the centre of the circle and then fold the pastry circle in half to form a semi-circular pie. Paint some more of the egg over the top of the pie. Repeat for the rest of the pastry circles.
Place the pies on a baking sheet and bake in the oven for 15-20 minutes until golden brown.