|From Jenny Also Cooks|
As a new transplant to the south, I feel like I need to educate myself in southern cuisine! I got this amazing cookbook, the Lee Bros. Southern Cookbook, written by two southern expatriates now living in NYC. There aren't as many options for vegetarians, but the idea of savory waffles has always intrigued me. On a road trip through the south, I can guarantee you will count more Waffle Houses than anything else, after all.
Creamed Mushrooms on Cornmeal Waffles
from The Lee Bros. Southern Cookbook
For the creamed mushrooms:
2 tbsp unsalted butter
1 1/2 tbsp all-purpose flour
1 small yellow onion, finely chopped
2 tbsp extra-virgin olive oil
6 oz shiitake mushrooms, trimmed and roughly chopped (about 2 cups) - I subbed white mushrooms
6 oz portobello mushrooms, trimmed and roughly chopped (about 2 cups)
1 tsp chopped fresh thyme or tarragon
2 tbsp Madeira or dry sherry (optional)
1 tsp salt, plus more to taste
1 cup heavy cream
For the cornmeal waffles:
1 cup stone-ground cornmeal
1/2 cup all-purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp sugar
1 3/4 cups whole or low-fat buttermilk
4 tbsp unsalted butter, melted
2 large eggs
1. Start by preparing the mushrooms. In a 12-inch skillet or saute pan, melt the butter over medium heat until frothy, about 1 minute. Add the flour, whisking to break down any lumps, and when the flour is well incorporated, add the onion. Cook the onion until soft and translucent but not yet browning, about 5 minutes. Add the olive oil, mushrooms, thyme, Madeira, and salt and cook until the mushroms have darkened and released some of their liquid, about 3 minutes. Add the cream and stir to distribute it throughout the pan. Once the cream begins to simmer gently, cook until it takes on some of the mushrooms' color - a rich beige hue - about 3 minutes. Remove from the heat.
2. While the mushrooms are cooking, preheat the oven to 225 degrees. Place a rack in the middle.
3. Sift the dry waffle ingredients together into a bowl. In a separate bowl, whisk the wet waffle ingredients together. Add them to the dry ingredients and whisk until thoroughly blended.
4. Ladle the batter onto a hot buttered waffle iron (a 4x4 inch iron will require 1/2 cup batter) and cook 8 minutes, or until the outside is crisp and golden brown. As the waffles come off the iron, place them in a single layer on the oven rack so they stay warm and crisp.
5. When creamed mushrooms are cooked and the waffles are ready, ladle the mushrooms over the waffles and serve immediately.
For 4 people
This is delicious, and I would definitely make it again!