When you grill mushrooms, they take on a different texture entirely, they are almost meat like. If you combine that with twice cooking them, you really concentrate the flavours and textures further. You can serve these with a little grilled bacon or even a nice poached fillet of smoked haddock and poached egg.
The eagle-eyed will have spotted the picture isn't of Twice Cooked Flat Mushrooms with Basil Pancakes but of Phil attempting to break the world record for pancake stacking.
...It didn't end well!
- 8 large flat mushrooms, the darker the better
- 6 tbsp olive oil
- 115g fine rice flour
- pinch salt
- ½ tsp gluten-free baking powder
- ½ tsp cracked black pepper
- 1 medium egg
- 1½ tbsp sunflower oil
- 284ml carton buttermilk
- 3 tbsp basil, finely chopped
- 3 tbsp olive oil
- 55g butter, melted, unsalted
- Pre-heat the grill to the hottest setting.
- Trim the stalks off the mushrooms, so they are flat with the gills.
- Place the olive oil into a large, oven proof frying pan and heat.
- Add the mushrooms, season really well, gill side down, wait until they sizzle and then transfer the whole pan under the grill.
- Cook for 10 -15 minutes, or until soft. They will reduce in size by roughly half.
- Once cooked, remove and cool in a colander, straining off all the juices.
- Next make the pancakes, by placing the rice flour, baking powder, salt and cracked black pepper into a bowl.
- In a separate bowl place the egg, oil and buttermilk and whisk well together.
- Gradually add the wet mix to the dry mix; you should end up with a loose but quite thick batter. Finally, stir in the basil.
- Heat a large non-stick frying pan and then add the 3 tbsp of oil.
- Spoon in the pancake mixture making 6 small pancakes.
- Cook for 2-3 minutes, then flip over; they should be light brown. Repeat until all the mixture is cooked, (about 10 x 9cm pancakes) and keep them warm.
- Re heat the mushrooms under a hot grill, they will take on an almost meaty texture.
- Serve with the pancakes with a little melted butter.