Pine mushrooms with buckwheat crepes

Serves four

For the crepes:

• 1 cup buckwheat flour
• 1 pinch salt
• 1 cup milk
• 1 free-range egg
• 0.25 cup soda water
• A little butter

For the mushrooms:

• 6 cloves garlic
• 2 shallots
• 1 tsp salt
• 750g pine mushrooms
• 0.25 cup olive oil
• 2 sprigs thyme
• 0 Black pepper
• 0.25 cup water
• 1 tbsp flat-leaf parsley
• 50g parmesan

Step 1
Make sure to treat them gently.

Step 2
Whisk ingredients together, adding the egg last.

Step 3
Let it run off the whisk and, if it’s too thick, add a little extra plain water until it’s right.

Step 4
Fry crepes in a hot, heavy-bottomed frying pan, with a little butter for each crepe.

Step 5
Keep them warm in a very low oven while you cook the mushrooms.

Step 6
Place garlic, shallots, thyme and salt in a heavy-based pan.

Step 7
Cover with the mushrooms.

Step 8
Top with olive oil and pepper and place, covered, over high heat for five minutes, without stirring, to allow the flavours to penetrate the mushrooms.

Step 9
Add the water, stirring to combine.

Step 10
Reduce heat and simmer for another five minutes, or until mushrooms are just tender.

Step 11
Stir in the parsley.

Step 12
Give each plate a buckwheat pancake and fill each crepe with the mushroom mix, grate parmesan generously over the mushrooms, then fold the crepe over itself.