Mushroom Oven Pancake with Chive Sauce

As promised, here is the baked mushroom pancake I served as part of a birthday dinner for a dear friend. If you like mushrooms as much as I do, you will want to try this easy pancake that can be served for brunch or a light dinner. I always enjoy pancakes and the baked versions take so little time to prepare but are just as good as their fried cousins. The chive sauce especially complements the earthy flavor of the mushrooms and custard-y eggs. I filled it out with some biscuits and a decadent dessert of peanut butter and blueberry jam shortbread bars.

Mushroom Oven Pancake with Chive Sauce

Recipe by Lisa Turner Adapted from Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More Published on February 2, 2010 Easy oven-baked savory mushroom pancake served with a tangy Dijon and chive sauce Print this recipe Pancake: 6 tablespoons unsalted butter, divided 1 lb (450 g) wild mushrooms or a combination of button mushrooms and wild mushrooms, sliced 2 shallots, minced 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste 4 large eggs 1 1/4 cups milk 1 cup unbleached white flour Sauce: 1/3 cup plain yogurt 1/3 cup sour cream 2 tablespoons fresh chives, finely chopped 1 tablespoon olive oil 1 tablespoon Dijon mustard Instructions: In a large frying pan, melt 2 tablespoons of the butter over high heat. When hot, add the mushrooms and the shallot and sauté until the mushrooms are just cooked and and start to brown. Season with salt and pepper, remove from the heat, and set aside. Grease a glass pie plate with the remaining 2 tablespoons of butter. Preheat an oven to 400°. In a small bowl, beat the eggs until they are frothy. Add the milk and flour and beat until smooth. Spread the sautéed mushrooms over the bottom of the prepared pie plate. Pour the batter over the mushrooms and bake for 25 minutes or until the pancake is firm and golden brown. To make the chive sauce, whisk together the yogurt, sour cream, chives, olive oil and mustard in a small bowl. Cut the pancake into wedges and serve warm smothered with the chive sauce. Makes 4 to 6 servings

Other baked pancakes from Lisa's Vegetarian Kitchen:
Baked Whole-Wheat Strawberry and Blueberry Pancakes
Baked Strawberry Pancakes
Baked Blueberry and Peach Pancakes
Baked Coconut and Mango Pancakes

On the top of the reading stack: The National Post

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