Zucchini Pancakes with Chanterelle Mushrooms

Nov 6, 2017

Simple, fresh ingredients combine for great flavour in this easy to prepare dish. Serve for a savoury breakfast, as an elegant appetizer, or for a light dinner.

Ingredients

Chanterelles range from yellow, orange, and brown to pale white or black. They have a fruity, nutty, and slightly peppery taste that is ideal for dishes that don’t overpower their unique flavour.

For the pancakes

• 2 medium zucchini, coarsely grated
• 1 teaspoon salt
• ½ cup flour
• 2 scallions, finely chopped
• 2 eggs
• ¼ teaspoon ground black pepper
• 3 tablespoons olive oil

For the mushroom topping

• 4 cups chanterelle mushrooms, roughly chopped
• 2 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 tablespoon fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil

Note: If you can’t find fresh chanterelle mushrooms, you can substitute with crimini, shiitake, or oyster mushrooms.

Directions

Zucchini Pancakes:

1. Place grated zucchini in a clean kitchen towel and squeeze to remove excess moisture.
2. In a large bowl, whisk eggs. Add the grated zucchini, flour, scallions, salt, and black pepper. Stir well to combine ingredients.
3. Heat olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter into the skillet for each pancake. Flatten each slightly. Cook about 4-5 minutes on each side, or until cooked through and browned. Transfer to a paper towel-lined plate.

Mushroom Topping:

1. In a large mixing bowl, gently stir together the mushrooms with the shallots and thyme leaves. Season with salt and black pepper to taste.
2. Heat olive oil in a large skillet over medium high heat. Add mushroom mixture and cook for 8-10 minutes, until mushrooms have browned and excess moisture has evaporated.

To serve, place one pancake on a plate. Top with the mushroom mixture.