Cheese filled mushroom pancakes, herb salad & poached eggs


Unless we’re talking fresh wild mushrooms in the right season, I think food doesn’t get much more mushroomy than when you use (the soaking liquid of) porcini mushrooms. And heck, I’ll be the last one to refuse a mushroomy dish. This recipe uses a porcini-infused milk for the pancake batter. The soaked mushrooms are then complemented by some fresh ones in a mixture of three cheeses for the filling. These robust tastes are countered by a fresh herb salad and a tangy mustard dressing. And poached eggs, obviously, cuz dey be the crown jewels of brunch (if we’re not counting the mimosas, you drunk f*ck).

This makes for 8 pancakes (and those make pretty good portions):


  • 300 ml milk
  • 25 g dried porcini mushrooms
  • 100 g all purpose flour
  • 2 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon chopped tarragon
  • 1 shallot, chopped


  • 250 g ricotta
  • 150 g feta, crumbled
  • 80 g gruyère, grated
  • 250 g mushrooms, sliced very finely
  • 1 shallot, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tablespoons chopped flatleaf parsley
  • 1 tablespoon chopped tarragon


  • 2 tablespoons grain mustard
  • 2 tablespoons white wine vinegar
  • 8 tablespoons olive oil

Salad & eggs:

  • I like to eat these pancakes with these herbs (leaves picked):
    • dill
    • tarragon
    • flat leaf parsley
    • corn salad
    • arugula
  • 1 egg per person, poached

+ salt, pepper and vinegar to poach the eggs

Pancakes: Pour the milk in a small saucepan and add the dried porcini mushrooms. Bring to a boil, simmer for ten minutes and let cool for a while. Remove the mushrooms, squeeze out the liquid and set aside. Add the flour to a bowl, make a well in the middle, add the eggs, a little of the porcini infused milk, a tablespoon of olive oil and a good pinch of salt and pepper. Start whisking, adding the flour little by little and then the rest of the milk until you get a smooth thick liquid. Whisk in the chopped shallot, parsley and tarragon.

Heat the pan over a moderate heat and wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting it to move the mixture around for a thin and even layer. Leave to cook, undisturbed, until golden underneath, flip and brown the other side as well.

Filling: Combine ricotta, gruyère and feta in a bowl. Slice the mushrooms very thinly, chop the welted porcini mushrooms, the shallot and garlic cloves. Heat some olive oil in a skillet on a very high heat, add the sliced mushrooms and let them brown a little. Add the porcini mushrooms, shallot and garlic and cook for a little longer until the shallot has softened. Add this to the cheese mixture while still warm, the heat melts the cheeses a little and loosens up the mixture. Spread a thin layer of the filling on each pancake and fold. You can reheat these in a pan or in the oven (about 10 minutes on 180°C).

Dressing and salad: Combine salad and herbs in a bowl. Make the dressing by whisking together mustard, vinegar, olive oil and some salt and pepper.

Serve: Poach the eggs (however you like) and serve them with the folded pancakes and herb salad and sprinkle everything with the mustard dressing.

Cheese filled mushroom pancakes and eggs
Cheese filled mushroom pancakes, herb salad and eggs


P.S: MIKE been my jam lately