"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, March 19, 2011

Portobello Waffles with Balsamic Syrup


8 Servings
· Prep: 40 min. Cook: 5 min./batch
· 1 cup balsamic vinegar
· 2 tablespoons brown sugar
· 2 bacon strips, chopped
· 1/2 cup butter, softened
· 1/3 cup crumbled goat cheese
· 2 large portobello mushrooms (8 ounces), cubed
· 2 tablespoons olive oil
· 1-3/4 cups 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
· 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.
· 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 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.
· Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup. Yield: 16 waffles (1 cup butter and 1/3 cup syrup).

Portobello Waffles with Balsamic Syrup published in Mushrooms Every Day, Every Way January 2009

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