Fiona Sutherland's Herby Mushroom Pancakes with Basil Iced CreamTry Fiona's adventurous recipe using fresh parsley and basil. Ingredients: For the pancakes: 4 ounces plain flour 1 large free range egg Quarter or half a pint of milk Pinch of salt 3 tablespoons of snipped chives Butter for frying Mushroom filling 1 small onion finely chopped 8 closed cap mushrooms finely sliced 1 clove garlic finely minced half packet dried porcini mushrooms 2 ounces butter 1 teaspoons flour Dash of white wine Dash of milk A pinch of sugar salt and pepper 1 large handful of parsley finely chopped Iced cream: 200ml double cream 1 large handful of basil chopped or torn salt and pepper Method: Mix the flour, egg, milk, chives and salt together to make a thin batter. Fry the pancakes in a little butter, drain on kitchen paper and set aside. Pop the porcini in a jug and top up with hot water. Fry the onions in a little butter, adding white wine to stop them burning. After around 8 minutes add the fresh mushrooms and garlic and sprinkle on a tiny bit of sugar which helps the mushrooms caramelise and adds depth of flavour. Sprinkle on the flour, stir and add the porcini liquor and chop the rehydrated porcini. Add these to the pan and mix in a little milk. Season and add the parsley, the filling is done. Whisk the cream until it is quite stiff, add the basil and seasoning and place in the freezer, you can make quenelle shapes before you freeze which is easier. The pancakes keep all day so can be made in advance and microwave to heat up as this keeps them nice and soft and the filling moist.
