This warm salad is all about Autumn when these beautiful mushrooms and Jerusalem artichokes are in season. There are a lot of ingredients in this dish but several elements can be made ahead of time and re-heated just before serving (that is what I did). The spelt pancakes could be replaced with any other thin pancake or you could omit them and serve the dish with crusty bread instead. You could, of course substitute mushrooms of your choice. Chanterelles would look pretty. The pancake mix makes enough for 4 servings. The rest of the ingredients are listed as a serving for 2.
Ingredients:
For the pancakes (makes 6 to 8 pancakes depending on size)
150 g light spelt flour
1 tsp baking powder
150 ml almond milk
150 ml water
A good pinch of salt
Oil for frying
For the artichokes, garlic, mushrooms and garnishes (this quantity serves 2)
3 to 4 Jerusalem artichokes (depending on size)
6 Portabellini mushroom
2 handfuls of La Trompettes de la Morte mushrooms
1 x clove of garlic, minced or grated
2 tbsp of vegetable oil
Garlic cloves from one large head of garlic, peeled
3 tbsp balsamic vinegar
150ml water
1 x tsp sugar
10 capers plus a little caper brine from the jar
2 x pickled walnuts sliced into rounds
A little walnut oil
Lemon juice
A handful of rocket leaves
Method
For the pancakes:
Ingredients:
For the pancakes (makes 6 to 8 pancakes depending on size)
150 g light spelt flour
1 tsp baking powder
150 ml almond milk
150 ml water
A good pinch of salt
Oil for frying
For the artichokes, garlic, mushrooms and garnishes (this quantity serves 2)
3 to 4 Jerusalem artichokes (depending on size)
6 Portabellini mushroom
2 handfuls of La Trompettes de la Morte mushrooms
1 x clove of garlic, minced or grated
2 tbsp of vegetable oil
Garlic cloves from one large head of garlic, peeled
3 tbsp balsamic vinegar
150ml water
1 x tsp sugar
10 capers plus a little caper brine from the jar
2 x pickled walnuts sliced into rounds
A little walnut oil
Lemon juice
A handful of rocket leaves
Method
For the pancakes:
- Place the spelt flour, salt and baking powder in a bowl and mix together. Mix the almond milk and water together and gradually add the liquid to the flour, whisking with a fork as you go. Do this slowly, otherwise lumps will form. Keep adding the liquid until the mixture resembles single cream in consistency. You may not need all the liquid. Let the mix stand for at least ten minutes.
- Heat the oil in a non-stick pan and pour in a ladle of batter, swirling it to form a thin layer. Cook for a few minutes until the top is not wet. Flip the pancake over and cook the other side. Repeat until you have a stack of pancakes. They can be reheated later in the microwave.
- Scrub the artichokes but do not peel. Slice them into coin shapes or slivers. Simmer in salted water until ‘al dente’. If you prefer you can cook them until tender (20 mins).
- Drain and toss the artichokes in a little walnut oil and lemon juice and keep them warm. If cooking ahead of time they can be re-heated later in the microwave.
- Place the balsamic vinegar and water in a small saucepan with the garlic cloves. Bring to the boil and simmer for 10 to 12 minutes until the liquid has reduced by half.
- Add the sugar and reduce until the liquid becomes a syrup. turn and coat each garlic clove in the syrup and set aside.
- Place the remaining syrup in a small dish (there will be about one tablespoonful) and mix in a few drops of the caper brine (to taste). Set aside. This will form the dreassing for the finished dish. You can warm the garlic through later if desired, or serve at room temperature
- Heat the in a frying pan and add the minced garlic. Add the Portabellini mushrooms stalk side down and cook for 2 to 3 minutes. Turn and cook for a further 3 to 4 minutes or until tender. Set aside and keep warm.
- Add the La Trompettes de la Morte to the pan and cook for 3 to 4 minutes until tender.
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