Darphin-style pancake with pumpkin and fried mushrooms
Difficulty level: easy
Servings 4 people
Ingredients
- 400 g pumpkin
- 2 potatoes
- 1 c. tbsp olive oil
- 300 g mushrooms
- 20 g butter
- 1 pod garlic
- 1 shallot
- 3 strands chervil
- Salt
- Pepper
Instructions
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Peel the pumpkin and the potatoes. Roughly cut them then grate them with an electric grater (in a robot). Salt, pepper.
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Heat a non-stick pan then pour in the olive oil. Place the grated vegetables and pack them into the pan, flattening them with a wooden spoon. Cook for 10 minutes on one side then turn the pancake over to cook for another 10 minutes on the other side.
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Meanwhile, wash the mushrooms and slice them or cut them into quarters. Finely chop the garlic and shallot.
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In a frying pan, brown the garlic and shallot in a base of butter then add the mushrooms to fry for about 10 minutes, stirring from time to time. Salt, pepper. At the end of cooking, sprinkle with chopped chervil.
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Place the pumpkin pancake on a serving dish then spread the pan-fried mushrooms on top. Serve hot.
© Philippe Dufour for Interfel
