Pancakes with Wild Mushroom Ragout
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
1/4 cups water
1 cup Arborio rice
Salt to taste
1/3 cup Parmesan cheese
1 cup hazelnuts (I use pine nuts), toasted and chopped
Freshly ground pepper to taste
4 Tblsp. unsalted butter
6 oz. wild mushrooms, sliced
1/4 cup dry white wine
1/3 cup heavy cream
Salt and pepper to taste
cup olive oil
a medium sauté pan or skillet, melt the butter
over medium heat and saute the mushrooms until tender
about 5 minutes. Add the wine and cook until nearly
evaporated. Add the heavy cream, simmer for 2 - 3
minutes and season with salt and pepper. Set aside
and keep warm.
a medium saucepan, bring water to a boil. Add rice
and sale, cover and simmer over low heat until all
the water is absorbed about 12 - 14 minutes.
in the eggs, cheese, nuts, pepper and additional salt,
of necessary. Spoon this mixture onto a baking sheet
and refrigerate until cool.
up the rice with a 1/4 cup measure, form it into 3/4
inch pancakes and place them on a parchment paper
lined dish. (They can be covered and refrigerated
for up to 8 hours).
a large heavy skillet over medium heat, heat the olive
oil until fragrant. Fry the risotto cakes in batches
until golden brown on both sides about 5 minutes total
cooking time. Drain on paper towels and keep warm
in a low oven until all of the pancakes are cooked.
at once, topped with the mushroom ragout.