Portobello Waffles with Balsamic Syrup |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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For a delightful breakfast or brunch surprise, serve crisp golden waffles that feature portobello mushrooms and bacon in the batter. They're topped with tangy goat cheese butter and a drizzle of balsamic vinegar. (This creative recipe took first place in the Mushrooms Every Day, Every Way contest Fun Fungi category).David Bridges, Shreveport, Louisiana Ingredients:
1 cup balsamic vinegar |
2 tablespoons brown sugar |
2 bacon strips, chopped |
1/2 cup butter, softened |
1/3 cup crumbled goat cheese |
1/2 pound portobello mushrooms, stems removed, cubed |
2 tablespoons olive oil |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 eggs |
1-1/2 cups plus 2 tablespoons milk |
1/2 cup canola oil |
Directions:
1. In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.
2. In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until very finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.
3. Bake in a preheated waffle iron according to manufacturerâs directions until golden brown. Serve with goat cheese butter and balsamic syrup. Yield: 16 waffles (1 cup butter and 1/3 cup syrup).
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